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Tractor's Beef Ribs

TractorTractor Posts: 287
edited 12:29AM in EggHead Forum
I'll be posting my beef ribs cook on this thread. Just finished calibrating the thermometer and adding coal.

I've read a lot of posting here re: beef ribs. I've only done them one other time a few years ago and they were decent, but I didn't cook them nearly long enough.

I had planned on cooking these about 5 hours at 250 like as seems to be the consensus around here. However, I just spoke with Judge Bean (local pitmaster, restauranteur and Texan). When he said they have to cook a long time. I said "yeah, like 5-6 hours, right?". He and one of his cook guys, laughed and he said "we cook ours a lot longer than that. More like a couple of days. He said to cook'em at 180.

So I'm gonna try to stabilize the Egg at 180, cook them til tomorrow around 1 or 2. See how they're doing and if they're not there yet, crank the heat on up to 250 to finish them. The deadline is my birthday party at 4pm.

Comments

  • mollysharkmollyshark Posts: 1,519
    I just did some short ribs but took em off at 3-1/2 hrs. I think that is probably plenty for short ribs. Beef ribs a couple of days? Can't quite imagine that. Like imagining a brisket cooked a couple of days. I did the short ribs to 190 internal..brisket style. No, they aren't falling off the bone but who came up with that anyway! No rib expert here so will be interested in what others think.

    mShark
  • WessBWessB Posts: 6,937
    You will never get an egg to stabalize at 180° for any length of time, even if you lived where it's below zero, eventually the egg is going to heat up and not maintain that low of a temp and or just go out...stick with 250 or even 235 dome and you should be fine.they will be done when they're done...at 180 dome it would take the ribs a very long time and they would never get above 180 at best..
  • PopsiclePopsicle Posts: 520
    Tractor, are you cooking short ribs or the full “dinosaur bones”? Your pitmaster friend is correct about cooking at least 20 hrs. if you are using a stick burner and holding at 180. Used to do the dinosaurs all the time and they were great.
    Using the egg, Wess is correct on holding the egg below 200 for an extended period, just won’t happen.
    I would plan on about 6 hrs at 225 indirect for short ribs or 10+ hrs doing the full bone. Given enough time they will get very tender.
    Good luck with your cook and Happy Birthday.
    Popsicle
    Willis Tx.
  • TractorTractor Posts: 287
  • TractorTractor Posts: 287
    Dinosaur bones. I'm gonna try to hold it at 180 and if it creeps up, it creeps up, right? I can't imagine they'll be any worse for cooking 10-12 hours. My guess is the temp will climb like you & Wess are saying...esp since my gasket is nonexistent. lol

    It has been stable at 180 for an hour+. Will post some pics and an update.
  • WessBWessB Posts: 6,937
    Are you advising someone that they can get a 20 hour cook from a coffee can of lump...once again proving your lack of knowledge...maintaining below 200 will not happen without intervention every couple of hours..low and slow has been a part of cooking since before your parents were born you're free to call it overrated as you know SO much more than the rest of society..past and present...those of us that like lo N slo.. will continue without your blessing..
  • WessBWessB Posts: 6,937
    Just offering experienced advice to a question asked..as opposed to being contradictory as you chose to be..
  • So how long were you a vegetarian?
  • TractorTractor Posts: 287
    An update: about 3+ hours in and somehow it's sticking to 180! Maybe it helps that I have a Medium?
  • TractorTractor Posts: 287
    You guys are gonna LOVE my new Smokestack® system for doing ribs on a Medium. lol
  • WessBWessB Posts: 6,937
    Not to argue the fact..but is your thermometer calibrated?.....If you can keep it that low for 2 days..you're a better man than me..and believe me..a light bulb in an egg could get hotter than 180 in 2 days
  • WessBWessB Posts: 6,937
    Sounds like you been playin us....
  • FlaPoolmanFlaPoolman Posts: 11,675
    Tractor, here's a link to some 6 hour beef ribs I did about 2 weeks ago

    http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=941808&catid=1
  • TractorTractor Posts: 287
    Wess, just cooking 10-12 hours depending on how much the temp climbs. Also, calibrated thermo just before cooking today.
  • TractorTractor Posts: 287
    WOW! That's an outstanding cook! Were they as good as they look?
  • TractorTractor Posts: 287
    Update (12:40): Was gone for a few hours and upon returning home temp dropped to 170. Stoked her back up to 180 and am going to bed. Probably check it out around 6AM.
  • TractorTractor Posts: 287
    Another update (9:40AM): 180 held all night long! (Or at least it showed 180 when I woke up...lol) Going on 17 hours!

    I'm about to post some pics.
  • TractorTractor Posts: 287
    Calibration
    br_cali.jpg

    Rub
    br_rub.jpg

    Beef rack kinda big for my Medium
    br_slab.jpg

    This is what I was joking about with my new Smokestack® technology. Get it?
    br_smokestack.jpg

    Gained additional clearance by raising the thermo
    br_raisedtherm.jpg

    Coming up to temp
    br_smoke.jpg

    Bottom vent setting that held 180
    br_bottomvent.jpg

    Daisy wheel setting that held 180
    br_daisy.jpg
  • eenie meenieeenie meenie Posts: 4,393
    Looking forward to seeing the results of your patented Tractor SmokeStack Dinosaur Beef Ribs!
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