If there’s one thing the Big Green Egg does right, it’s ribs. Slow-smoked, tender, and packed with flavor — and on this cook, we decided to do something a little different. Instead of going all-in on one rub, we prepped two styles: a sweet and smoky Maple Bacon rub, and a low-carb, keto-friendly version seasoned just right.
This wasn’t a competition or taste test — just a fun way to cook ribs two ways at the same time. And yes… we managed to fit both full slabs (in half racks) on the Big Green Egg MiniMax. Tight fit? Oh yeah. Worth it? Absolutely.
????️ Gear Used:
- Big Green Egg MiniMax
- Foil (for easier cleanup)
- Rack extender (or improvised second level)
- Temperature goal: 225–250°F
???? Rib Prep: Two Flavor Variations
We took two full racks of ribs and cut them into half slabs to make them fit better on the MiniMax. Here’s how we seasoned each:
✅ Low Carb / Keto-Style Ribs:
- Binder: Yellow mustard
- Seasoning: Montreal Steak Seasoning + Onion Salt
(No sugar, perfect for low-carb or “dirty keto” style)
???? Maple Bacon Ribs:
- Binder: Yellow mustard
- Rub: John Henry’s Maple Bacon Rub
(Note: Contains 3g of carbs per tsp — sweet, smoky, and amazing)
Each slab got coated generously and rested while the grill came up to temp. We made sure to keep Dolores’ keto ribs on the top rack, so nothing sweet from the maple bacon rub dripped onto hers. #RespectTheMacros ????
???? The Cook: Low and Slow
We got the Big Green Egg stabilized between 225–250°F. I placed two half racks on the bottom grate and used a raised rack above to fit the remaining two. Barely fit, but it worked!
Smoked the ribs for about 3 hours, then wrapped them in foil to help tenderize. Didn’t follow the strict 3-2-1 method — sometimes that’s just too much. We found these ribs were just right after the wrap.
After about 30 more minutes unwrapped, they had that perfect bend. Juicy, tender, and ready to serve.
????️ The Results
The ribs looked incredible when we pulled them off. You could see the bones trying to jump out. The keto ribs had that savory, seasoned bark with zero sugar. The maple bacon ribs? Sweet, smoky, and fall-off-the-bone good.
Even added a little homemade mac and cheese on the side — because balance, right?
???? Recipe Recap: Smoked Ribs Two Ways
Ingredients:
- 2 full racks of pork ribs (cut in half)
- Yellow mustard (binder)
For Keto Ribs:
- Montreal Steak Seasoning
- Onion Salt
For Maple Bacon Ribs:
- John Henry’s Maple Bacon Rub (or your favorite sweet rub)
Instructions:
- Preheat Big Green Egg to 225–250°F.
- Coat ribs with mustard, then apply rubs (one flavor per rack).
- Place ribs meat-side down — use a raised rack to fit more if needed.
- Smoke uncovered for 3 hours.
- Wrap in foil, cook another 45–60 minutes.
- Unwrap and return to the grill for 30 more minutes to firm up the bark.
- Optional: Brush with your favorite BBQ sauce before the final half hour.
- Rest, slice, and enjoy!
If you’ve got a Big Green Egg and haven’t tried doing ribs this way — give it a shot. Whether you’re doing low-carb or going full flavor, there’s room for both on the grill (literally and taste-wise). And hey, if you’re working with a smaller grill like the MiniMax, don’t be afraid to get creative with how you stack and smoke.
Have you tried ribs two ways before? Drop a comment or share your go-to rib rub — I’m always on the hunt for new combos.
Until next time… keep that smoke rollin’! ????
— Okie Smokin’
Those ribs look smacking!
Thanks Chris! They really were good. That big green egg makes a fantastic rack of ribs. Appreciate the comment!