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Sunday's cook (Beef Ribs)

Smokin' T
Smokin' T Posts: 259
edited November -1 in EggHead Forum
Did these beef ribs using the 4-1-1 method @ 250 degrees dome temp. Seasoned with plain old kosher salt and pepper on half of the ribs , and a Memphis Rub on the other half of the ribs. Delicious!! B)

Ribs loaded on the BGE
BGEloadedwithbeefribs.jpg

2 Hrs into cook
2Hrsintocook.jpg

Completed cook
2finishedbeefribs.jpg

Comments

  • Little Steven
    Little Steven Posts: 28,817
    Smokin' T,

    They look great! How long did you go in total?

    Steve

    Steve 

    Caledon, ON

     

  • jwr3
    jwr3 Posts: 61
    They look awesome. I tried cooking beef ribs once, but did not get the desired tenderness (they were still chewy), but I only cooked them for about 5 hours at 250. Your ribs look fall-off-the-bone tender.
  • Smokin' T
    Smokin' T Posts: 259
    The total cook time was 6 Hrs. 4Hrs indirect, plate setter (legs up), drip pan w/water, cooking grate and rib rack. Then, 1 Hr in aluminum foil pan W/ 1/2 cup of beef, vegetable or chicken broth. Then, 1 Hr direct turning every 15 or 20 min. while saucing if desired. I kept heat @ 250 dome. Very tender, very pleased. B):whistle:
  • jwr3
    jwr3 Posts: 61
    thanks. I'll give that a shot.
  • Shiff
    Shiff Posts: 1,835
    Beef ribs are my favorite. I cooked some a few days ago and skipped the foil step for the first time and they still came out great. Make sure you get Beef back ribs and not short ribs.

    Smokin' T: Those ribs look great. I'm lucky to have a good source of meaty Beef Back Ribs locally. I think I'll make some more this coming weekend.
    Large BGE
    Barry, Lancaster, PA
  • Smokin' T
    Smokin' T Posts: 259
    Thanks Barry, the next time I cook beef ribs I'm going to skip the foil step. I'll compare the differences if there are any, bye the way, I always make sure I'm buying beef ribs. Did you just cook them on your grate for the 6 Hr limit @ 250 degree dome?

    Tom
    Dunedin,Fl
  • Shiff
    Shiff Posts: 1,835
    I use a rib rack which is another reason I stopped using foil. Taking them out of the rack, putting them in foil, and then putting them back on the rib rack was too much work. I cook them at 250 for 5or so hours until they are tender.

    My comment about Beef Back Ribs was due to the fact that I once bought uncut short ribs which looked great, but were pretty tough. Short ribs are part of the chuck and must be cooked differently
    Large BGE
    Barry, Lancaster, PA
  • Gunnar
    Gunnar Posts: 2,307
    Those look great, one of the few cooks I haven't tried yet; but not for long. Well, until I find a nice looking set of beef ribs.
    LBGE      Katy (Houston) TX
  • Rolling Egg
    Rolling Egg Posts: 1,995
    Great looking beef ribs. Still on my list to try. They look mighty tasty.