Herb Encrusted Ribs

Big Green Egg

Recipe courtesy of #BGETeamGreen Member, Eddy Frisk, @colobgebbq

PREP TIME

15 Minutes

EGG TEMP

225°F/107°C

COOK TIME

2-4 Hours

SERVINGS

1-4

CORE INGREDIENT

Pork

Ingredients

1 rack of baby back ribs
4 tablespoons (60 ml) parsley
1 tablespoon (15 ml) thyme
1 tablespoon (15 ml) oregano
1 tablespoon (15 ml) rosemary
1 teaspoon (5 ml) juniper berries
6 cloves garlic
Salt
Pepper
1/2 cups (120 ml) olive oil

Instructions

Step 1

Set the EGG for indirect cooking with the convEGGtor at 225°F/107°C.

Step 2

Using a mortar and pestle or a food processor grind the herbs and spices and mix with olive oil. Generously coat your ribs with the herb mixture and place on the EGG.

Step 3

Cook the ribs until the internal temperature reaches 190°F/87°C. Remove from the EGG and let rest for 10 minutes. Enjoy!

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