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Beef Back Ribs

StanleyStanley Posts: 623
edited 1:50PM in EggHead Forum
Tomorrow I'm doing a big old rack of beef back ribs - my first attempt of these on the Egg. I've eaten good beef ribs before, but I've only attempted to cook them once - less than successful. That was long before my BGE and, of course, without the benefit of the thousands of years of experience available to me on this forum. I have confidence these will be good.

I'm planning on 3-1-1, indirect @ 250 dome, with apple juice spritz and in the foil (ala BENTE). Thinking of a liberal coating of Cow Lick. Should I use yellow mustard to help the rub stick? Sauce?


  • FlaPoolmanFlaPoolman Posts: 11,670
    Try 4-1-1. Here's some from a few weeks back and they were great.



  • StanleyStanley Posts: 623
    Important to cut into individual ribs?
  • Those look really good, I've never done beef ribs only pork.
  • FlaPoolmanFlaPoolman Posts: 11,670
    Not sure as thats how I bought them. did rub with mustard then raising the steaks and misted then foiled with apple juice. Did 2 with the 3-1-1 method for the wife and mine at 4-1-1 and these were a lot more tender but both were good. I would like to try a rack but think I would stick with the 4-1-1.
  • Car Wash MikeCar Wash Mike Posts: 11,244
    It is going to depend on the ribs. I have less than good luck getting ribs like FlaPoolman. So it is just a concentrated effort. Remember to remove the membrane, so many people forget. I still go indirect, low temps to start and continue to up the temp.
    These probably didn't take 2 1/2 hours.


  • DavekatzDavekatz Posts: 763

    I do them at 225°F until the hit about 190°F internal (love my Thermopen) and then foil them for another hour.

    Here's more details and pics: Beef Ribs

    Food & Fire - The carnivorous ramblings of a gluten-free grill geek.
  • Richard FlRichard Fl Posts: 8,103
    Here is another way. I like to do them 6-7 hours low.

    Beef, Ribs, Short, Richard Fl

    1 Just pulled 5#'s about an hour ago. Individual ribs about 2-3"s long..Covered with a rib rub, Garlic herb and black pepper. refrigerated overnight.
    2 Cranked up large 7 AM and started to do indirect at 250F for 6 hours. Threw a handful of pecan chips just before the ribs and let smoke away After 2 hours basted with orange juice and bbq sauce mix diluted w/water and did this every hour after 4 hours dropped temp to 200F. total cook time 6 1/2 hours. Dinner is calling sooon!! We like sweet flavor of orange juice and the sauce to serve is whatever the moods are!
    3 Forgot to add, the ribs were bone side down the first 4 hours. left membrane on this batch, too much hassle to remove. Also raised grid.

    Preparation time: 1 hour
    Cooking time: 6 hours and 30 minutes
    Ready in: 7 hours and 30 minutes

    Recipe Type
    Beef, Main Dish

    Recipe Source
    Source: BGE Forum, Richard Fl, 2007/05/20
  • Grandpas GrubGrandpas Grub Posts: 14,226

    Let us know how yours turned out. My first try, I way over cooked them.

    The second time came out very good but sure didn't look like what was posted above.

  • JeffersonianJeffersonian Posts: 4,244
    I did these just that way and they came out very good:

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