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BEEF RIBS EGGSPERIMENT

born2smokeborn2smoke Posts: 9
edited December 2011 in EggHead Forum
Pics of some ribs from last night. 250 indirect for 7 hours. 2nd time using the egg.

Comments

  • ShiffShiff Posts: 1,550
    They look great and are one of my favorites.
    Large BGE
    Barry, Lancaster, PA
  • I'm usually a baby back fan but want to give these a try. i tend to use the 3-1-1 method for my baby backs cause i want a tender rib that does not fall off the bone. I've heard that different types of ribes require different cooking times (and baby backs take the least amount of time) . Can anyone confirm this? or can i just use the same 3-1-1 on beef ribs?

     

    thanx

    Greygoose

  • born2smokeborn2smoke Posts: 9
    edited December 2011
    I didn't foil these, just waited until temp was around 170ish and sauced them twice in 1 hour then removed them from the egg, and foiled for 30 min. They were very tender, just need make sure to trim the ribs well and remove all silverskin.
  • ShiffShiff Posts: 1,550
    I don't foil mine either, even at the end of the cook.

    I use a flat butter knife to get under the membrane and remove it.  I think this is very important  to make them easier to eat.  I cook indirect at about 250 grid temp for 4-5 hours until they pass the tenderness test. The meat will pull back from the bones starting at around the 2-3 hour mark.

    Hopefully my picture will post properly.  This is a cook from a while back, but all this talk about beef ribs will get me to dig through my freezer to find a rack to cook.image
    Large BGE
    Barry, Lancaster, PA
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