Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

First beef back ribs

DocWonmugDocWonmug Posts: 296
edited September 2012 in EggHead Forum
Even though I had the temperature all over the place due to time reasons, these came out great. Started at 225-250 for a few hours. Then up to 325. Sauced at 350. Dizzy Pig Red Eye, and Sticky Fingers Carolina Sweet sauce. The Red Eye was fair on the beef ribs. I think it would be better on pork.  


  • U_tardedU_tarded Posts: 1,460
    looks great,  I've been on a beef rib kick lately and they are just delicious.  I'm more of a salt, pepper, garlic powder guy on my ribs but I think I may have to give the red eye a spin.
  • tazcrashtazcrash Posts: 1,852
    I love beef ribs since this forum.
    I just wish i could find more than 2 or 3 in a "rack".
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
  • SmokeyPittSmokeyPitt Posts: 9,592
    Man those look good!  That last pic is making me hungry!  

    Did you pick these up at wally world?  I saw them there the other day and they are pretty cheap.  Might just have to give these a try!

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • I've found nice 6-7 bone racks at Walmart (Minnesota).
    tazcrash said:

    I love beef ribs since this forum.
    I just wish i could find more than 2 or 3 in a "rack".

  • Not to be un-kind to DP, I liked most of them quite a bit. But I would not use the Red Eye on beef ribs again. I would like to try it on pork though. I think the salt-pepper-garlic U tarded suggested would be really good on the beef ribs. I may give that a try.

    These ribs had 6 on the slab. Most of the packages had at least 6.
  • My ribs came from Publix. I hear they have a house brand lump that is OK too.
Sign In or Register to comment.
Click here for Forum Use Guidelines.