What says “Summer” like a stack of perfectly grilled ribs? Check out this recipe to take advantage of this delicious rendition yourself!
– 2 racks of baby back or spare ribs
4 tbsp paprika
2 tbsp oregano
1 tbsp garlic powder
1 tbsp brown sugar
1 tbsp onion powder
1 tbsp dry mustard
2 tbsp cumin
2 tbsp salt
Prepare your EGG for indirect cooking by setting the convEGGtor at 300°F.
Combine all the rib seasoning spices in a bowl and mix well. Remove the membrane from your ribs and trim them as preferred. Apply the seasoning to both sides of the racks.
Place the ribs on the Rib and Roast Rack with the bone side down. Let cook for one hour. Flip the ribs and rotate the rack to its other side. Cook for another hour.
Baste the ribs in your peach preserves then wrap them in aluminum foil. Make sure to wrap tightly, so as not to allow any gaps that would promote steam. Cook for another half hour.
Unwrap the ribs and cook them directly on the grid for an additional 15 minutes to let the glaze set. Allow them to cool for 5 to 10 minutes before serving.