The phrase refers to instructions and processes for preparing and cooking ribs on a kamado-style ceramic charcoal cooker known as a Big Green Egg. This typically involves techniques such as smoking the ribs low and slow to achieve tenderness and a flavorful bark. As an example, a set of directions could detail how to trim a rack of spare ribs, apply a dry rub, maintain a consistent temperature of 250F using the Egg’s adjustable vents, and wrap the ribs in foil halfway through the cooking process.
Achieving optimal results with this cooking method offers several advantages. Controlled temperature management inherent in the Egg’s design enables consistent results and helps prevent overcooking. The ceramic construction contributes to even heat distribution and moisture retention, crucial factors in producing succulent ribs. The historical context involves the increasing popularity of kamado-style cookers for achieving barbecue-style flavors at home, offering an alternative to traditional smokers.
