• Course

    Main course

  • Category


  • Cooking technique


  • Level


  • Prep time

    20 minutes

  • Cook time

    230 minutes

  • Total

    250 minutes

  • Amount

    4 pieces

The 3-2-1 method for spare ribs is probably the most commonly used method for cooking spare ribs in the Big Green Egg. It represents time parts in relation to each other. So it doesn’t have to be that the ribs cook for 3 hours, 2 hours and 1 hour on your kamado. Depending on the temperature and thickness of the ribs, it could just as easily be 1.5 hours, 1 hour and a half, or even longer.




Spare ribs



  • 2 tbsp paprika
  • 1 tbsp cayenne pepper
  • 3 tbsp dark castor sugar
  • 1 tbsp onion powder
  • 2 tbsp sea salt
  • 1 tbsp black pepper
  • 2 tsp garlic powder
  • 1 tsp mustard powder


  1. Light the charcoal in the Big Green Egg and heat to a temperature of 170°C. Meanwhile, remove the skin on the hollow side of the spare ribs by inserting a thin knife between the skin and the spare rib. Pry the membrane loose and pull it off by hand. Repeat with the remaining ribs.
  2. Mix all the ingredients for the rub. Sprinkle the spare ribs on both sides with the rub and rub them with it.


  1. Place 2 apple Wood Chunks between the glowing charcoal and place the convEGGtor, topped with the Rectangular Drip Pan, and the Stainless Steel Grid. Place the Ribs and Roasting Rack on the grill and place the spare ribs in it. Close the lid of the EGG; the temperature will drop to around 120 °C. Let the spare ribs smoke and cook for about 120 minutes.
  2. Prepare two large sheets of extra sturdy aluminium foil. Remove the Ribs and Roasting Rack with the spare ribs from the EGG and brush them all around with the barbecue sauce. On each sheet, place a spare rib on the convex meat side and place a second spare rib on top. Fold the foils closed.
  3. Place the packages of spare ribs side by side on the grill, close the lid of the EGG and cook for about 80 minutes.
  4. Use a skewer to check if the meat between the ribs is tender and cook longer if necessary. Remove the packages from the EGG and carefully remove the foil. Generously brush the convex meat side of the spare ribs with the barbecue sauce. Place the ribs, convex side up, back on the grill, close the lid of the EGG and cook for about 40 minutes. Brush occasionally with the barbecue sauce.
  5. Remove the spare ribs from the EGG and brush them with the barbecue sauce again if necessary.

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