Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re so close to Thanksgiving that we can taste it and we’re ready to help you prepare the most delicious Thanksgiving feast you’ve ever cooked! Check out our Turkey Cheat Sheet for turkey tips, our Thanksgiving page for turkey recipes, and our Holiday Entertaining Publication for all other Thanksgiving needs to help you make this the best Thanksgiving yet! PS. Don’t forget about breakfast Thanksgiving morning either!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Beef Ribs

Stopped by to see my meat guy just now and he finally had some real nice looking beef ribs (what he referred to as short ribs) with good amounts of meat on them.  Very hard around here to find any beef ribs with decent amounts of meat.


So my plan is to rub and smoke them with oak wood at around 275-300.  Probably let them go 4 hours or so until the color looks right then foil them with some liquid until done.  Would appreciate any thoughts, tips or suggestions you all may have.  They weren't cheap and I really don't want to screw them up. 




  • My buddy sent me a text last night that he had cooked beef ribs. He said he dry rubbed them and put them on the egg @ 250 F for around 3 hours , said they came out tender and juicey.He didn't say what would he used to smoke but I think your oak would do good with beef.
    Ova B.
    Fulton MO
  • DawnlDawnl Posts: 228
    Leave the ribs as a rack. Your fav. rub then  indirect with drip pan & liquid for 3 hours,  2 hours foiled with liquid, (wine, apple juice your choice) and then 1/2 hour with sauce. Temp. between 225 and 250.  Yummy!
    Etobicoke, Ontario, Canada
Sign In or Register to comment.