Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Merry Christmas and may your holiday be filled with delicious food and loved help you devour the food! Our Holiday Entertaining Guide can help if you’re still making a Christmas menu. If you’re looking for fun, last minute holiday activities, check out EGGcellent Sugar Cookies, BGE Cake Pops, Santa Hat Brownies, Pig Candy or Holiday Drinks! See you in the New Year EGGheads!

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here


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.


  • ShiffShiff Posts: 1,192
    They look great and are one of my favorites.
    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?




  • 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: 1,192
    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
    Barry Lancaster, PA
Sign In or Register to comment.