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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Turbo Beef Ribs

I was going to low-n-slow some beef chuck ribs yesterday, but I wasn't able to start them in the egg until 3.5 hours before our guests were going to arrive. This was a big piece of meat, a little more than 6 pounds, but I decided to go ahead and turbo-style the ribs. 2 hours indirect at 300*, about 45 minutes in foil, and then 35 minutes raised direct at 350*, flipping every 10 minutes. They turned out really good. Really nice bark and a beautiful bright red smoke ring. Beef ribs may be my favorite smoked meat.

I enthusiastically recommend turbo-style on beef ribs.

Unfortunately no plated shots, guests tore into the ribs as soon as they were cut. It is tough to see from the pics, but the finished ribs were about 3.5 inches thick.

-Thanks for looking!

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