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Beef Ribs

chocdocchocdoc Posts: 456
edited 1:43PM in EggHead Forum
Finally got around to doing some beef ribs on the Egg.

Two racks of regular ribs and a chunk of the ribs from a large piece of short rib that I plan to make pastrami with.

Rubbed with mustard, salt and pepper. 225-250 F for about 5 1/2 hours, slathered with a combination of Arthur Bryants and a home made sauce and cooked for another 45 minutes or so.

I think they could have used another hour, still a bit chewy.

The flavour of the meat on the short rib was far superior to the back ribs.

DSCN2709 by ChocDoc1, on Flickr

DSCN2714 by ChocDoc1, on Flickr


  • CanuggheadCanugghead Posts: 5,381
    Kerry, look yummy, i did beef ribs a while back, recall it took 8-9 hours.
  • cookn bikercookn biker Posts: 13,407
    Kerry, Those look delicious!
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  • Chief ChefChief Chef Posts: 199
    They look really tasty!
    Did some ribs myself this weekend- first time. 6 hours and a little more would not have hurt them. Good flavor none the less.

  • chocdocchocdoc Posts: 456
    I think I was fooled by them passing the bendy test - but that was probably in part because they had been trimmed down between the ribs which made them more bendy than they really were. The big bugger didn't bend - that should have been the giveaway.
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