Ribs, reimagined. The new Big Green Egg Rotisserie takes them for a spin for a fall-off the bone tender every time. Full Recipe Below Ribs 1 Rack of St. Louis Cut Ribs 1 Cup Apple Cider Vinegar 4 Tbsp Yellow Mustard ¼ C Kosher Salt 1/8 C Black Pepper 1 Tbsp Chili Powder 1 Tbsp Paprika 2 tsp Allspice 2 tsp Dried Thyme Harissa BBQ Sauce 1 C Mild Harissa Sauce ¼ C Coconut Aminos ¼ C Tomato Paste ¼ C Apple Cider Vinegar 3 Tbsp Rib Rub Spice Ribs 1. Combine all of the ingredients together for the rib rub. 2. Remove the membrane from the back of the ribs and rub mustard all over on both sides. 3. Season the ribs generously all over. 4. Snake the ribs onto the rotisserie. 5. Setup the rotisserie and cook the ribs on the Big Green Egg at 275°F/135°C for about 4 hours, spritzing with apple cider vinegar every hour. 6. Once the ribs are tender glaze them with the harissa bbq sauce. 7. Remove from the rotisserie, cover with foil and rest for about 20 minutes before slicing. ...