CVap Baby Back Ribs

Foodservice Ribs
Baby back ribs

Summer is, by far, my favorite time of year. The sun is out. Birds are chirping. Flowers are blooming. Millions of people emerge from hibernation for the great outdoors. To me, there are three things that truly signal the summer: baseball, beer, and BBQ. Today we are focusing on the king of grill toppers, ribs!

My normal procedure for baby backs would be 225°F on my smoker for 4-5 hours. But that limits me to only cooking and eating them on the weekends, and I’m way too greedy for that. Luckily, I have a CVap® Cook & Hold Oven!  This allows me to cook them beforehand and have them holding until I get off work. Then I can finish them off on the grill at my convenience.


  • Baby back ribs – 1 slab
  • Salt – 3 tablespoons
  • Vegetable oil
  • Dark brown sugar – 1/4 cup (firmly packed)
  • White sugar – 1/4 cup
  • Paprika – 1/4 cup
  • Garlic powder – 2 tablespoons
  • Ground black pepper – 1 tablespoon
  • Ginger powder – 1 teaspoon
  • Onion powder – 1 tablespoon
  • Rosemary powder – 1 teaspoon
  • Cinnamon – 1 tablespoon
  • BBQ Sauce of your choice


  1. Remove membrane and sprinkle salt on both sides of the ribs. Allow them to dry brine overnight.
  2. Mix together all dry ingredients in a bowl to create your dry rub.
  3. Rub a thin layer of vegetable oil on the ribs. Next, coat with dry rub.
  4. Place ribs on half size sheet pan and put them into the oven.

CVap Cook and Hold Settings

High Yield Mode: ON
Doneness:  135
Browning:  6
Time:  5 hours
At this setting, the ribs will hold at 135°F for six hours

Finally, fire up your grill and baste ribs in your favorite BBQ sauce. When the grill is at its hottest, place them directly over the heat to allow the sauce to caramelize and get some texture on the outside. Slice and serve!

CVap Smoked Ribs on a Green Egg

Ribs smoked on a Green Egg and finished in a CVap oven

Ribs on a Green Egg are fall off the bone, full of texture with every bite. Baby back or St. Louis Style? Dry rub? Sauced? Grilled, baked, boiled – don’t even go there! Everyone has an opinion on how they like their ribs. My favorite recipe involves a wood smoker and CVap® cooking. It’s a combination of techniques that I am proud to share.

I have tried making my own rub and tried store-bought. My go-to is Meathead Memphis Rub and it will make your ribs OUT OF THIS WORLD! I started using this dry rub a few years back and haven’t changed since.

Next, go with your favorite rib, I’m using St. Louis style. Trim excess fat and shiny membrane from the back. Using a paper towel to pull off the silver skin makes the job easier.

After that, generously cover with Meathead Memphis Rub.

Start your smoker!

I’m using a Big Green Egg. Light high-quality lump charcoal and bring the smoker to 225-250°F. For this recipe, I like a mix of hickory and applewood. Add whichever wood chunks you prefer and let’s get smokin!

Once smoke is billowing out, add the ribs. Cook for 2.2 hours on the smoker. Add wood chunks as necessary.

I have found that smoking ribs on a Green Egg for four hours can result in dry ribs. After smoking, I moved them to a CVap Cook and Hold Oven for the perfect balance of smoke, bite, and tenderness. Cook in the CVap oven for 1.5 – 2 hours at 180 degrees Food Temperature and +40 Food Texture (Browning). CVap has the ability to precisely finish cooking. You’ll have tender moist ribs, still with a little bite. YUM!

After CVap cooking, place the ribs on foil, top with a drizzle of local honey and a few tablespoons of butter. Put back on 350°F grill to heat through and to melt the butter and honey. Serve immediately. If you like sauce, sauce on the grill, flip, and sauce on another side.

If you want to serve the next day, after CVap, chill and reheat the next day following the above grill instructions.

We are here to please all smoked ribs lovers!

ribs smoking on a Big Green Egg