Cook over medium-high heat, bring the mixture to a low boil. Lower to simmer, cook 15- 20 minutes, stirring often. Remove from heat and cool slightly. Store in a covered container. Refrigerate if making ahead.

Drizzle both sides with a light coating of olive oil and sprinkle with SPG Seasoning or pork rub.

Stabilize your Big Green Egg at 250°F with an indirect heat setup (plate setter or convEGGtor in place). Use your favorite wood chunks—we like hickory or pecan for pork.

Place the ribs bone side down on the grates. Smoke for 45 minutes to 1 hour, until internal temperature reaches around 145°F.

Begin basting with Coca-Cola BBQ Sauce every 15 minutes. Let the sauce set and layer on the flavor while the ribs continue to cook.

Continue cooking until ribs reach an internal temperature of 205°F, usually around the 4 to 5-hour mark. They should have a deep red color, tacky bark, and tender texture (but not falling off the bone).

Remove from the grill and let rest 10–15 minutes before slicing and serving with extra sauce on the side.