First ribs on the Big Easy were awesome!
First I peeled the membrane from the backside. (Margo had already cut these in half before I started). I then cut a slit in between the first and second rib for the hanger. Hung them on the basket (meat side towards the outside) and cooked them naked for 40 minutes on low. I removed them and put a dry rub on them, wrapped them in foil and laid them in the basket. Cooked for another 40 minutes. Took them out and put some Sweet Baby Ray’s BBQ sauce on them, rewrapped them and cooked for an additional 10 minutes (Looking for 190° – 200°). WOW! Nice crispy bark on the outside and tender on the inside. These will be a regular!
The dry rub:
1 tsp ground pepper
1 tbs garlic powder
1 tbs onion powder
1 tbs chili powder
1 tbs celery seed
1/2 tsp cayenne pepper
1 1/2 tbs paprika
1 tsp dry mustard
1 tsp kosher salt
