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Beef ribs time

MrCookingNurseMrCookingNurse Posts: 4,592
edited July 2013 in EggHead Forum
Lets try this again.

Eating at 1730 tomorrow. Throwing beef ribs on, egg will be at 250 indirect. How long will it take. Beef back ribs




  • shtgunal3shtgunal3 Posts: 3,967
    I have absolutely no idea but good luck with them.



     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

  • CANMAN1976CANMAN1976 Posts: 1,590
    @ 250 no idea but I turbo cooked mine at 350 for 2 hrs and they were perfectly tender and tasty!!!
    Hows ya gettin' on, me ol ****? 

    Kippens.Newfoundland and Labrador. (Canada).
  • hapsterhapster Posts: 7,445
    I'm guessing you are looking at 2-3 hours max at 250 going direct.
  • MrCookingNurseMrCookingNurse Posts: 4,592
    edited July 2013

    Thanks man, just edited for indirect.

    I'm just assuming these wont need as long as the pork. Gonna give the pork ribs 5ish hours. So maybe put these on after an hour or so


  • JaredMDJaredMD Posts: 59
    I did a 3-2-1 on some beef ribs last week at around 275 and they turned out great.. at 3 hours, though, I was glad to be wrapping them because they needed it.. not sure how long you'd need to go straight at 250 with no wrap
    XL BGE - Baltimore, MD
  • R2Egg2QR2Egg2Q Posts: 1,705
    I cook beef back ribs in the 275-300 range for about 3 1/2 hrs (no foil, spritz, or sauce). Cooking the same way but at 250 I'd guesstimate close to 4 1/2 hrs.
    XL, Large, Small, Mini Eggs
    Bay Area, CA
  • AviatorAviator Posts: 1,682

    Somehow, this eludes me. I have spent $ and time and am yet to make at least edible plate of beef ribs. I have tried and tried. The thought of a beautiful rack of beef ribs sends me into a state of euphoria, but am just not able to get there.

    I can do BB ribs but not this.



    Large and Small BGE, Blackstone 28 and a baby black Kub.

    Chattanooga, TN.


  • billyraybillyray Posts: 1,144
    Lets try this again. Eating at 1730 tomorrow. Throwing beef ribs on, egg will be at 250 indirect. How long will it take. Beef back ribs

    Try this, I've been doing this way for awhile now and they always turn out good. You'll be cooking at 325 indirect. The overall time is 3 1/4 hours. 1-1/4 hours bone side down, 1-1/4 hours foiled, rest 15 minutes in the foil, remove from foil, sauce and back on for 1/2 hour.

    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
  • SmokeyPittSmokeyPitt Posts: 9,696
    This is a tough one...I searched the interwebs and find lots of different answers.  Some sites say 3 hours low n slow, some say 5-6.  I think your plan of 4 hours sounds good- that's what I would do. If it looks like they are not gonna be ready you can always foil them to speed them along and help them catch up to the pork ribs. 

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

  • U_tardedU_tarded Posts: 1,474
    Totally depends on how much meat. I've had racks take about 3 hours some closer to 5. On average I usually ink mine take 4 to 4.5 hours. Definitely look for major pull back.
  • ShiffShiff Posts: 1,677
    I used that dino bones recipe from "nibble me this" a couple of weeks ago and they were great. Best ribs I have ever made. Prior to this my beef ribs were good but not great. I used the same recipe for beef short ribs last week and they also came out perfect.
    Large BGE
    Barry, Lancaster, PA
  • MrCookingNurseMrCookingNurse Posts: 4,592
    Thanks guys. Ill look up that recipe. Just put pork ribs on and about to prep the beef.

    Pull membrane?


  • Black_BadgerBlack_Badger Posts: 1,182
    edited July 2013
    I always try to pull membrane on any ribs I cook (either species). Good luck, let us know how it goes. So far I've had better success with pork...
    Finally back in the Badger State!

    Middleton, WI
  • MrCookingNurseMrCookingNurse Posts: 4,592
    Thanks @black_badger
    I figured at 8$ a rack it was worth a try


  • MrCookingNurseMrCookingNurse Posts: 4,592
    These were killer. A 4 hour cook at 250 grate. Black pepper, sea salt, cayene, garlic. Wrapped in foil with butter for the last hour. Absolutely amazing. I need to get by Kroger while they are still on sale and buy a few to freeze.


  • Doc_EggertonDoc_Eggerton Posts: 5,098
    Four hours is about what I plan for ribs of all kinds.  Would love to see pics.

    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

  • MrCookingNurseMrCookingNurse Posts: 4,592
    The pull back is very impressive with the big bone. I always get rushed with company when the food is coming off and to the table and got zero pics of the beef ribs #-o


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