• Course

    Main course

  • Category


  • Cooking technique

    Indirect cooking,

  • Level


  • Prep time

    20 minutes

  • Cook time

    205 minutes

  • Total

    225 minutes

  • Amount

    2 persons

You may have already made spare ribs on your Big Green Egg using the 3-2-1 method. The result is delicious, but it does require a little patience before you can get your teeth into them. In this recipe for delicious fall-off-the-bone spare ribs, you cook them at a higher temperature in your kamado and they’ll be ready in about half the normal time. And the spare ribs? They are just as delicious as always!



  • 3 racks of spare ribs
  • 2 tbsp olive oil
  • BBQ sauce
  • 2 spring onions


  • 20 g unground vadouvan
  • 10 g black peppercorns
  • 15 juniper berries
  • 20 green cardamom pods
  • 12 cloves
  • 2 pieces of mace
  • 20 g mustard seeds
  • 8 g fennel seeds
  • 20 g Hungarian paprika powder
  • 8 g Madras curry powder
  • 6 g ground ginger
  • 4 g ground cumin seeds
  • 60 g fine sea salt
  • 30 g dark brown caster sugar

In advance

  1. Light the charcoal in the Big Green Egg and heat, without accessories, to a temperature of 160°C. Meanwhile, for the rub, finely grind or crush the vadouvan, peppercorns, juniper berries, cardamom pods, cloves, mace, mustard seeds and fennel seeds in a spice mill, coffee grinder or mortar. Mix together all ingredients for the rub.
  2. In the meantime, remove the membrane from the (concave) bottom of the ribs. You can do this by sliding the back of a spoon between the membrane and the ribs. If the spoon is inserted well, you can remove the membrane in one go.
  3. Rub olive oil onto both sides of the spare ribs. Sprinkle them with about half of the rub and work it into the meat. You can store the remainder of the rub in a sealed container for the next time.
  4. Place the convEGGtor in the convEGGtor Basket and put the Rectangular Drip Pan on the convEGGtor. Lay the Stainless Steel Grid on the convEGGtor Basket.


  1. Place 1 Hickory and 1 Apple Wood Chunk on the smouldering charcoal. Place the convEGGtor Basket in the EGG and place the Ribs and Roasting Rack on top of this. Put the spare ribs in the rack and close the lid of the EGG. This will lower the temperature of the EGG by approximately 40 °C to the desired 120 °C. Let the spare ribs smoke at this temperature for about 90 minutes.
  2. After 90 minutes, raise the temperature of the EGG to 160°C and leave the ribs to cook at this higher temperature for about 60 minutes.
  3. Prepare 3 sheets of aluminium foil large enough to completely wrap the spare ribs. Remove the Ribs and Roasting Rack with the spare ribs from the EGG and lay each one on a separate sheet of foil. Brush the racks of ribs on both sides with the BBQ sauce and wrap them in the foil. Put the wrapped spare ribs back on the grid, close the lid of the EGG and now let the ribs cook in the foil for about 30 minutes.
  4. Remove the wrapped spare ribs from the EGG and remove the foil. Raise the temperature of the EGG up to 190°C. Place the spare ribs with the rounded side up on the grid and brush again with the BBQ sauce. Let the spare ribs cook for a further 10-15 minutes and brush them 2 or 3 more times with the BBQ sauce as they cook. In the meantime, slice the spring onions into thin rings.
  5. Remove the spare ribs from the EGG and sprinkle the spring onions over them.

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