Raging River Tender Smoked Ribs on the Big Green Egg (Kamado Baby Back Ribs) is a smoked ribs recipe that allows you to cook your favorite baby back ribs without having to worry about flare-ups, smoke wars or taking hours out of your day.

The “smoked ribs tough skin” is a technique that can be used on the Big Green Egg (Kamado Baby Back Ribs) to make them easier to remove from the smoker. It also makes the meat more tender and moist.

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Sauce is optional with Raging River Tender Smoked Ribs on the Big Green Egg since they are so tender and flavorful. Thanks to Dizzy Pigs Raging River Rub for the delicious taste.


  • Ribs
  • Rub – Dizzy Pig’s Raging River
  • Heinz Mustard – Regular Heinz Mustard (you wont taste this)
  • Honey
  • Apple Wood Smoke Flavor
  • Tin Foil (Heavy Duty)
  • Cooler
  • 2 – Towels for the bath or the beach

On the Big Green Egg, how to make Raging River Tender Smoked Ribs

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The complete rack would have fit, but I find that cutting them in half makes them simpler to control throughout the cooking process.


The membrane on the bone side of the rack must be removed first before the ribs can be prepared.


Begin by applying mustard on the rib side first.


Apply a generous coating of Raging River spice from Dizzy Pig after the mustard has been applied. When the ribs are done, turn them over and repeat the procedure on the meat side of the rack.

This is the side that will be cooked, so applying the rub last will make the transfer to the Big Green Egg simpler.

How to Prepare the Raging River Tender Smoked Ribs in the BGE


Allow the meat to sit on the counter while you prepare the Big Green Egg. I bring my egg to a temperature of roughly 250 degrees.

The bottom vent should be around 1/2′′ open, and the top vent should be closed with the wheel 1/2 open, depending on how recently the eggs ashes were taken out. I finish by adding the apple wood for taste.


Then place the conv “EGG” tor with one of the feet towards the rear of the egg, since this is the hotspot and will assist disperse the heat more evenly during smoking. To catch any spills, I cover a pizza pan with tin foil.

Fill it 3/4 full with water after it’s been inserted. While the ribs cook, this will keep everything nice and moist.


Maintain a BGE setting at roughly 250. A few degrees over or below is OK.


Place the ribs bone side down in the pan. To keep track of the temperature, I insert probes into the thickest section of the meat. You won’t have to open the BGE, which will throw the temperature off.

The thickness of the ribs will definitely affect the temperature vs time ratio. The time should be unaffected by quantity. This initial process took an hour and a half for this specific chef. It’s ready to go on to the next step after the ribs have reached 165 degrees.

The ribs are done at this point, although they will be tough. If you keep grilling them, they will dry up soon and never get soft.

Tender Smoked Ribs – How to Wrap the BGE


It’s a nice chance to add some flavor to them before merely wrapping them in foil. Using a squirt bottle, splash honey all over the tin foil. Add extra Raging River spice from Dizzy Pig to complete the procedure.

Place the ribs meat side down once they’re done. Whatever fluids that manage to escape will soak back into the meat.

Put some honey and spice on the bone side of the ribs after they’re meat side down. Return the ribs to the BGE.


During the transfer back to the BGE, a probe fell out. Simply re-insert it into the meat and re-close the foil.

Tender Smoked Ribs Tender Smoked Ribs Tender


We’re just waiting for the tenderness to happen at this point. This will change depending on the chef.

They continued to cook on the grill for another 45 minutes to an hour this time. Tenderness should occur somewhere between 195 and 210 degrees, depending on the meat.

To check this, pierce the meat with a probe or a tooth pick once the temperature reaches 195 degrees. There should be no resistance while bringing it back out. If you encounter resistance, cook for another 5-10 minutes and try again.

Once the meat is tender, remove it from the grill and wrap it in towels before placing it in the refrigerator.


In a cooler, place the foil and everything right on a cloth.


Cover with an additional towel. I’m sorry, but I couldn’t locate another simple towel… Allow 15-60 minutes for the ribs to sit like this. This is the ideal time to finish any sides you want to serve with it.


The BGE – Tender Smoked Ribs are delicious with only the dry rub. We normally simply place a dollop of our favorite BBQ sauce on the side of the dish and dip it in as required.


If you want to go for a BBQ sauce taste, brush the sauce over the ribs before returning them to the BGE. It would only take another 15–25 minutes for the sauce to simmer and thicken into a glaze.

We like them as a dipping sauce on the side, but they’re also delicious when tossed back on the grill with your favorite BBQ sauce. Enjoy!

Time to Prepare: 10 minutes

2 hours to prepare

2 hours more time

4 hours and 10 minutes total

Sauce is optional with Raging River Tender Smoked Ribs on the Big Green Egg since they are so tender and flavorful. Thanks to Dizzy Pigs Raging River Rub for the delicious taste.


  • Ribs
  • Rub – Dizzy Pig’s Raging River Rub
  • Heinz Mustard – Regular Heinz Mustard (you wont taste this)
  • Honey
  • Apple Wood Smoke Flavor
  • Tin Foil (Heavy Duty)
  • Cooler
  • 2 – Towels for the bath or the beach


  1. Remove the membrane from the bottom of the ribs by flipping them over.
  2. Spread a small coating of conventional yellow mustard over the bottom half of the ribs for binding reasons (you won’t be able to taste it) and then a modest quantity of Raging River on top.
  3. Repeat with the other ribs, being sure to get the sides as well. Place aside.
  4. Set the temperature on the Big Green Egg to roughly 225-250 degrees Fahrenheit, since ribs are best cooked over indirect heat. With the feet pointing upward, place the plate setter / convertor in. If desired, add a fruit flavor wood.
  5. With the bones pointing down, place the ribs on the BGE.
  6. Cook until they reach 165 degrees and are ready to wrap.
  7. When the foil is down, drizzle with honey and a splash of Raging River for added flavor. Wrap the ribs in foil and lay them on the BGE, ribs facing up (meat side down).
  8. Cook the ribs until the internal temperature reaches 195 degrees, then begin checking for tenderness. Continue to cook until the ribs are tender, which is generally between 195 and 205 degrees Fahrenheit.


Place the ribs on a towel in a cooler and cover with a few additional towels if the sides aren’t cooked yet. They can sit like this for a couple of hours and still be served hot.

If you want sauce, baste them and simmer them for another 15-25 minutes unwrapped, until the sauce has thickened into a beautiful glaze.


The “Raging River Tender Smoked Ribs on the Big Green Egg” is a recipe for slow roasted boneless pork ribs. The recipe includes ingredients such as apple cider vinegar, brown sugar, and liquid smoke.

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