Pork Ribs Cooked In The Char-Broil Big Easy SRG - Part 2

Cooking.Outdoors's picture

Jun. 26, 2014

Gary House, The "Outdoor Cook" cooks Pork Back Ribs in the Char-Broil "Big Easy SRG". Perfect Outdoor Cooking Sides of Foil Wraped Baked Potatoes and Corn on the Cob cooked with the husks on.


Corn on the cob 3
For ribs
Baby back rack ribs 2 1/2 Pound , trimmed
Salt & pepper To Taste
Dried onion 3 Tablespoon
Glaze 4 Tablespoon
For potatoes
Potatoes 3
Olive oil 3 Tablespoon
Salt & pepper To Taste
Dried parsley 2 Teaspoon
Garlic salt To Taste
Butter 2 Tablespoon



1. Season the ribs with salt and pepper. Coat with an additonal layer of dried onion.

2. Preheat the char boil on high heat for 10 minutes.



3. Place the ribs in the basket and lower the basket into the char broil. Lower the heat and let the ribs cook for about 40 minutes.

4. Rub olive oil, salt, pepper, garlic salt, dried parsley and butter all over the potatoes.

5. Pull out the ribs, wrap them in aluminium foil and place them back in the char broil. Also create another shelf in the basket with the help of the attachments. Place the potatoes on the upper shelf and let them cook as well. 

6. Stack the corn on the cob over the potatoes and continue to cook. Cook everything for about an hour.

7. Unwrap the ribs and place the bare ribs back on the shelf. Glaze the ribs. Place everything, back in the char broil. Cook for another 10 to 15 minutes.



8. Serve ribs with corn and potatoes.

Recipe Summary

Difficulty Level: Medium
Cook Time: 115 Minutes
Ready In: 115 Minutes
Servings: 3

Nutrition Facts

Serving size

Calories 1310Calories from Fat 649

 % Daily Value*

Total Fat 73 g112.3%

Saturated Fat 26 g130%

Trans Fat 0 g


Sodium 1456 mg60.67%

Total Carbohydrates 112 g37.3%

Dietary Fiber 11 g44%

Sugars 36 g

Protein 67 g134%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet