Dr. BBQ seems to always come up with some mouth-watering ideas for the Big Green Egg (https://oregonhottub1.wpengine.com/big-green-egg). We came across this one, and it’s definitely not an exception to that! With the 4^th of July just around the corner, we thought we’d offer this up as a great option for your holiday meal. Grill it up with some corn on the cob, potato salad, and serve up some watermelon. We can’t wait! All of us at Oregon Hot Tub wish you a safe and happy Independence Day!

Dr. BBQ’s Spare Rib Surprise

What you’ll need

• 2 slabs of whole spare ribs (about 4 lbs)
• Secret Apple Juice Injection (recipe & ingredients below)
• Barbecue Rub (recipes & ingredients below)
• ½ cup apple juice

Make it

• About a half hour before cooking, peel the membrane off the back of the ribs and cut the flap of meat across the bone side off. Trim excess fat from the ribs.
• With a kitchen injector, inject the Secret Apple Juice in between the bones from both ends until you run out of the juice injection.
• Season the ribs liberally on both sides with the Barbecue Rub. Refrigerate until ready to place on the Egg.
• Set your Egg for indirect cooking at 275°F. Use your convEGGtor for cooking, as well as a small amount of Applewood for flavoring.
• Place the ribs with the meatiest side up on the Egg and close it. Cook them for two hours, then flip the ribs over and cook for an additional hour.
• Prepare two large double-thick sheets of heavy-duty aluminum foil. Lay each slab of ribs meatiest side up on the foil, folding the foil up around the ribs. Take ¼ cup of the apple juice and pour over the ribs in the foil, capturing the liquid inside the foil. Close the foil into a package and return to the Egg.
• Cook on the Egg for an additional hour.
• Remove the ribs from the foil and place back on the Egg meaty-side up. Cook for another 15 minutes, then remove and place meaty side down for cutting and serving.

Secret Apple Juice Injection

What you’ll need

• 1 ½ cups apple juice
• ¼ cup Sugar in the Raw
• 1 tbsp Kosher Salt
• 2 tbsp yellow mustard
• 2 tbsp soy sauce
• ½ tsp cayenne

Make it

• Combine all the ingredients in a medium bowl and whisk till well blended. Cover and refrigerate the mixture for up to a week before use.

Barbecue Rub #34

What you’ll need

• ¼ cup Kosher Salt
• ¼ cup packed brown sugar
• 2 tbsp paprika
• 1 tbsp chili powder
• 1 tbsp granulated onion
• 1 tsp granulated garlic
• 2 tsp black pepper

Make it

• Combine all the ingredients in a small bowl and mix well till fully blended. Store in an airtight container in a cool dry location for up to two months before use.