Perfect Ribs

Simply Perfect Recipes typically have only a few ingredients. For our Perfect Ribs, you’ll only need some great ribs (spare or baby back), seasonings and of course your EGG!


  • 4 tbsp (60 ml) paprika
  • 2 tbsp (30 ml) oregano
  • 1 tbsp (15 ml) garlic powder
  • 1 tbsp (15 ml) brown sugar
  • 1 tbsp (15 ml) onion powder
  • 1 tbsp (15 ml) dry mustard
  • 2 tbsp (30 ml) cumin
  • 2 tbsp (30 ml) salt


Set the EGG for indirect cooking with the convEGGtor at 300°F/150°C.

Combine all spices in a small bowl. Remove the membrane from the ribs and apply seasoning to both sides.

Place the ribs in the Rib and Roast Rack, bone side down, and cook for one hour. Flip the ribs and rotate the rack 180°. Cook for another hour.

Baste the ribs with the preserves (we used salted caramel peach preserves) then wrap tightly in foil – you do not want any gaps in the wrap or you will steam the ribs. Cook for an additional 30 minutes, then unwrap the ribs and place directly on the grid for a final 15 minutes to allow the glaze to tighten up.

Let rest for 5 to 10 minutes before serving.

38 thoughts on “Perfect Ribs

  1. The recipe for the perfect ribs does not mention the preserves that are used to base the ribs with. Please provide.

      1. Such delicious ribs!! Thanks for cooking with our Unicoi Preserves Salted Caramel Peach Spread. Please visit our website for locations.

  2. Help requested: what other options for the preserve do you suggest.. The one you used is not available where I live… Please let me know by email.

  3. Thanks for sharing this recipe, these turned out perfect, my wife says there the best ribs I have done so far. it’s so simple and quick to make. I love visiting your Web site. thanks for sharing

  4. Some of the best Ribs to date, So easy to make, I’ve past this on to others as well and loved them as much as I did, Thanks for sharing. In fact doing another rack today.

      1. Hello,
        Chef Taylor here! You can use fig jam, peach preserves, apricot jam, or apple butter if you can not find salted caramel peach. However, Unicoi preserves has a website and they ship their delicious stuff 🙂 I hope you enjoy the ribs!

  5. I saw a slow cooker method of preparing the ribs and then finish in the smoker. What do you think?

    1. Mike,
      Coverage depends on how liberal you are with the rub.
      Purchasing the spices in bulk, I normally make a large batch, X4 or better, then seal in 1/2 pint canning jars. This rub is great on pork loin, shoulder, ect.

  6. Tried this last night. Fantastic results. I used an Apricot Preserve and it tasted amazing. This one is on the Menu from now on.

  7. I used Roberts Reserve Pineapple Coconut Mango Tequila Sauce from HEB because I didn’t have preserves. It was amazing. The Sauce can be used for anything – dipping chicken tenders, pouring on grilled chicken or pork, glazing a ham or pouring over cream cheese for a great spread. I have even put it in chicken and tuna salad.

  8. I used this recipe/smoking method this past weekend. First time I have ever used a glaze on ribs. LOVED IT! I just used Peach Preserves I bought at store. I will use this method moving forward.

  9. I made these this past weekend and they were awesome. I made 4.5 lbs of St. Louis stlyle ribs using this recipe with one minor modification. As I didn’t have the salted caramel peach preserves, I used my wife’s home made plum preserves, which we have used with pork tenderloin before and it added an amazing flavor. I’ll see about getting some of the salted caramel peach but I think any of the ones mentioned in the comments will add a distinct flavor. My family and friends loved them and I will use this recipe again for sure>

  10. I make these ribs a coupple of times a month, I use Honey Hog seasoning(to make it easy on myself) and the unicoi salted carmel peach preserves(I found at the Big Green Egg store

  11. I tried this recipe/method this past weekend. Used BBQ sauce instead of preserves. Some of the best ribs I have ever eaten! Thank you for sharing.

  12. I have had bad luck with ribs before, but this recipe came out absolutely perfect. Instead of preserves, I just used traditional BBQ sauce.

    This is now my go-to rib recipe!

  13. Is just regular hardwood charcoal used? Or can you add wood chips? looking forward to making these for dinner tonight!

  14. I’m surprised nobody’s mentioned the amount of salt! I halved the amount of salt in the recipe, and the ribs still came out way too salty. They would’ve been great otherwise, so I’ll adjust the recipe again and use it in the future. You could use anything as a baste: any kind of preserve, BBQ sauce, Korean chili paste …

  15. Great recipe. Used the rub with 3 finishes: just the rub with sauce optional, basted with a nice Carolina sauce and basted with Fig preserves (what I had on hand). All were great and the preserves give a unique sweetness that I’ve not tried before. One thing I will try the next time is add some cayenne pepper to the rub for some heat eith the sweet.

  16. Forget this one. I have doing this for 25 years on the BGE Medium. Room temp, lightly sprinkle ribs with Salt Lick dry rub sold at Barbeques Galore; I like a little Lawrys Garlic salt also, Smoke with hickory chips, at 250 degrees for 1.5 hours in a rib rack with the heat deflector. Wrap tight in foil, no leaks, and place back on the BGE for 1.5 hours. Unwrap slice and enjoy! Simple! just like the BGE

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