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Roll-up ribs came from back in the day when people had Big Green Eggs but wanted to cook multiple racks of ribs—before they had the 3-tier racks. It was discovered that if you roll them loosely after you skin and season the ribs, roll them bone-side in, and loosely tie with butcher’s twine, you could fit 6-7 racks in a large Big Green Egg instead of being able to only lay 2 or 3 racks flat.

  • Servings 2
  • Dish Main
  • Time 4.5 hours
  • Skill Advanced