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beef ribs

pokeypokey Posts: 59
edited 2:07PM in EggHead Forum
anyone have any tips when doing beef ribs?


  • pokeypokey Posts: 59
    Thank you both very much so would you say slow and low is the way to go? we are trying differnt meats and just haveing fun with new egg.
  • pokeypokey Posts: 59
    should we cook them on the v rack because we dont have a drip pan yet.
  • Richard FlRichard Fl Posts: 8,118
    Take your plate setter and wrap in HDAF, set an old pie pan raised about 1 inch and add some water to catch the grease drippings, keep an eye on the liquid so it does not dry out and burn, thereby imparting a bad flavor to the ribs. Can be cooked higher and a shorter time, but I prefer the 6-7 hours low. Let us know w/pics.
  • ShiffShiff Posts: 1,598
    There are 2 kinds of Beef Ribs. One is Short Ribs and they tend to be tougher and usually are cooked with a liquid in a dutch oven, etc.

    The other type of rib is Beef Back Ribs and are best cooked low and slow for 4-5 hours. I've used a rib rack to keep them vertical and let the smoke get to both sides.

    There have been a number of posts of beef ribs in the last few weeks. Either do a search or just scroll down through the pages.
    Large BGE
    Barry, Lancaster, PA
  • Egg JujuEgg Juju Posts: 658
    If we are talking shortribs the smoke then braise works well. Either way they need to be braised a bit. Kevin Rathbun has a recipe in the Big Green Egg cookbook that is delicious. If you can find the white balsamic vinegar it is an awesome addition to the dish.

    Photo is a little over-exposed... sorry... the ribs were delicious though, and the acid from the vinegar reduction cuts the richness of the meat perfectly.


    If you are talking about big meaty beef ribs...
    This is the way I have done them in the past... love those dinosaur bones.

    Large and Small BGE *
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