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.

Beef Ribs and Pork Ribs

Thinking of cooking pork ribs and beef ribs in the same cook. Has anyone ever done this? Is it a good idea or not? I have never even tasted beef ribs but I want to try them. ANY advice will be greatly appreciated

Comments

  • lousubcaplousubcap Posts: 11,466
    What type pork and beef ribs...I have done this cook on a few occasions.  I cook indirect at around 250-270*F on the calibrated dome thermo.  Depending on pork rib and beef rib cut you can eggspect around 5 hours or so to the finish line.  I use the toothpick test to determine the finish-line.  FWIW-
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood.
  • SGHSGH Posts: 22,589
    First let me ask what type of pork ribs do you have? Spares, bb or country style? What type of beef ribs? I ask a because the have different finishing characteristics and I don't want to give you ill advice.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
  • SGHSGH Posts: 22,589
    edited May 2014
    @lousubcap‌
    Sorry brother. Didn't realize you were answering.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
  • lousubcaplousubcap Posts: 11,466
    edited May 2014
    @SGH-posts pass in the ether...and I'm of the opinion that there are several ways to get any BGE cook to the finish-line.  The more inputs the better as that allows eggsperimentation.  So, fire away as you always have eggcellent inputs... (edit for spelling)
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood.
  • SGHSGH Posts: 22,589
    @lousubcap‌
    Thank you for the kind words brother.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
  • FoghornFoghorn Posts: 4,428
    I've done it several times.  Sometimes low and slow, sometimes turbo.  There are numerous people here who are more expert at rib cooking of each type than I am.  However, one basic principle I've learned is that if I can get each type of rib to have roughly the same cut and amount of meat they will cook in similar timeframes and make the cook easier so the rib selection has become very important on this cook. 

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • td66snrftd66snrf Posts: 973
    As long as you're cooking beef back ribs with pork baby backs, St. Louis or spare ribs I don't see an issue. They cook pretty much the same IMHO.
    XLBGE, LBGE, MBGE, MINI, 2 Kubs, Fire Magic Gasser
Sign In or Register to comment.
Click here for Forum Use Guidelines.