Viral Party Ribs Are A Game Changer

In the realm of outdoor cooking, few experiences rival the satisfaction of crafting succulent, mouthwatering ribs on an outdoor grill or smoker.  This iconic duo has become synonymous with backyard barbecues and culinary excellence. In this guide, we delve into the art and science of creating the viral sensation: Party Ribs. But this isn't just about a recipe; it's about mastering the techniques and maximizing the flavor to elevate your grilling game to new heights.

What are these “Party Ribs” that old Captain Ron is going on about here anyways?  Well, let me fill you in.  Party Ribs are a sensation that has been taking over social media with claims that this method can cook ribs in about half the time as normal and they are just as good.  The way that this can supposedly happen is by slicing the racks of ribs into individual ribs and smoking them like that.  They say it cooks them faster and just as tender and juicy as low and slow.  I need to see this to believe it.  You know me, if it sounds too good to be true, it probably is…... 

Understanding the Big Green Egg and Fogo Charcoal:

Before we dive into the specifics of cooking party ribs, let's first understand our key players: the Big Green Egg and Fogo Charcoal. The Big Green Egg is more than just a grill; it's a versatile outdoor cooking system renowned for its ability to grill, smoke, roast, and bake with unparalleled precision. Paired with Fogo Charcoal, a premium brand known for its high-quality, all-natural hardwood lump charcoal, you have the perfect combination for achieving that signature smoky flavor and tender texture. 

Selecting the Right Ribs:

To achieve the perfect party ribs, start with selecting the right cut of meat. While pork spare ribs are a popular choice, baby back ribs offer a tender and meaty option that's well-suited for grilling.  Myself, I like to walk that line right in between there and go with St Louis Ribs.  These are basically spare ribs that have been trimmed down to a more uniform size and shape.  They have plenty of meat on them too.   Look for ribs that have a good balance of meat and fat, ensuring juiciness and flavor throughout the cooking process.

Preparing the Ribs:

Before firing up the Big Green Egg, it's essential to prepare the ribs properly.  If you would like to remove the membrane from the back of the ribs for this, you can.  I personally do not.  For this application, I prefer to leave the membrane on.  Begin by Laying the ribs down, meat side down.  Locate the soft area between each bone and slice the ribs from top to bottom to remove each rib. Then, season generously with your favorite dry rub, ensuring every inch is coated for maximum flavor infusion.

Setting Up the Big Green Egg:

Achieving the perfect cooking environment is crucial for tender, flavorful ribs. Start by filling the Big Green Egg with Fogo Charcoal, arranging it in a pile for optimal airflow. Light the charcoal using your preferred method, which is also our preferred method, a Blazaball, FOGO Starters and a Grill Torch.   Once lit, allow the charcoal to burn until it reaches a consistent temperature around 250-275°F.

Cooking Low and Slow:

The secret to tender, juicy ribs lies in cooking low and slow. Place the seasoned ribs on the Big Green Egg, ensuring they are arranged in a single layer for even cooking. Close the lid and adjust the vents to maintain a steady temperature throughout the cooking process. Plan for approximately 2 ½  hours of cooking time, depending on the size and thickness of the ribs. 

Adding Flavor:

For an extra layer of flavor, consider adding the Bourbon Barrel wood chunks to the charcoal for smoky goodness. The smoke that they create complement the natural flavors of the meat. Remember to NOT SOAK WOOD CHUNKS in water for at least 30 minutes before adding them to the charcoal to prevent them from burning too quickly.  Soaking them does nothing except for create steam.  Soaking chips/chucks is an old wives tale.

The Finishing Touch:

As the ribs near completion, it's time to add the finishing touch: your favorite barbecue sauce. Pour the sauce generously over the ribs during the final half hour of cooking, allowing it to caramelize and form a sticky glaze. Add the brown sugar and butter to the pan at this time as well.  Be sure to keep an eye on the ribs to prevent burning, adjusting the temperature and positioning as needed.

Serving and Enjoying:

Once the ribs are tender and caramelized to perfection, remove them from the Big Green Egg and allow them to rest for a few minutes before enjoying. Serve alongside your favorite sides and garnishes for a truly memorable dining experience. Whether it's a backyard barbecue, tailgate party, or family gathering, these party ribs are sure to steal the show and leave everyone craving more.

Conclusion:

Cooking viral sensation party ribs on a Big Green Egg over Fogo Charcoal is more than just a culinary endeavor; it's a journey of flavor, technique, and passion. By understanding the nuances of the cooking process and harnessing the power of quality ingredients, you can elevate your outdoor cooking game to new heights. So fire up the grill, gather your friends and family, and prepare to embark on a culinary adventure they won't soon forget.  While you’re ding that, always remember to Get Out And Grill and we will see you the next time on The FOGO Life.  Captain Ron…….OUT!!!

Directions:

1. Fill your grill with FOGO Premium Charcoal and prepare it for indirect cooking at 275°. Place 2 FOGO Starters in a Blazaball, place that in your coals and use the grill torch to light it.  Once it is burning well, add 3-4 Bourbon Barrel Smoking Chunks to the fire.
2. Lay the ribs on your work surface with the meat side down. Using your filet/boning Knife, slice in between each rib so that you have a bunch of single ribs.  Place them in the BBQ Prep Tub and coat completely with the Notorious P.I.G. Seasoning.  Make sure the ribs are coated on all sides.
3. Place the ribs on the cooking grate with the bone side down. Leave space in between each rib so that smoke and air can circulate around them while cooking.  Cook these for 1 hour 45 minutes.  Flip halfway through if you feel it is necessary.  (I have had it both where they needed flipping and another time, did not)
4. Remove them from the grill to the aluminum foil ½ pan. Lay the ribs out in a single layer and coat with BBQ sauce, the ½ stick of butter and brown sugar.  Mix to fully coat the ribs and then cover the pan tightly with foil.
5. Return the ribs in the pan to the grill and continue to cook for ½ hour. Remove the foil cover and cook for an additional 15 minutes.  Remove, allow them to cool a bit and devour them.  You are going to want to eat all of them, trust me.