Whether you are new to kamado cooking or have been at it a long time, pork ribs are at, or near, the center bullseye of the meats your friends and family will be begging you to cook for them.
And, the great thing is they are really easy to master on your great cooker. The thick ceramic walls of the cooker keep the ribs from drying out as long as you don’t overcook them. Except for tossing in your favorite wood chunks, you don’t need to add anything in the Big Green Egg like a pan of water. You don’t need to ‘mop’ or spray the ribs during the cook. You just let them cook on their own.
Having said that, it doesn’t mean that everyone cooks their ribs the same way. I encourage you to try some of the different ways you will see in the videos I have selected for this post. This is the same for the rub you choose to use (but, nothing says you can’t cook them with without a rub—just let the wood chunks do their thing)…try different commercial rubs, or mix your own until you find the one you and your family like the best. If you want to know my favorite rub recipe, just let me know by filling out the form on the right-hand side of this page.