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Prime rib bones

hondabbqhondabbq Posts: 1,085

I have started to buy bone in Prime Ribs at work. I cut he bones off prior to cooking and bring them home to cook on the EGG.

I have done a couple, and they haven't really turned out well for me . I do them low, 250-270 for up to 5 hours. No foil.

I find they are tough, unlike my pork ribs that I would like to think I have pretty much locked down. I am doing another rack today. Just lit the egg.

 

Any advice on getting a better final product?

Winnipeg, Manitoba.

Sledder, Quadder, Rock and Roller, Big Green Egg Smoker.

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Comments

  • U_tardedU_tarded Posts: 1,253
    basically you are cooking beef back ribs, every time i do them i go a little hotter 275-300 4-5 hours.  i look at pullback of the bone (usually 1.5 inch or more) and toothpick test.  maybe you need more time?  i never foil anything but leftovers.
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  • td66snrftd66snrf Posts: 758
    Cook them meat side up, bone down. Leave them as a rack, don't cook them individually.
    XLBGE, LBGE, MBGE, MINI, 2 Kubs, Fire Magic Gasser
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  • billyraybillyray Posts: 1,120

    This is the way I do them now. Always good!!

    http://www.nibblemethis.com/2010/09/beef-back-ribs-aka-dino-bones.html

    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
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  • hondabbqhondabbq Posts: 1,085
    I changed my method to the nimble one as well. Not the same seasoning but the method.

    Winnipeg, Manitoba.

    Sledder, Quadder, Rock and Roller, Big Green Egg Smoker.

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