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Junk Ribs

Not really sure what these are, they were generically called beef ribs, and were cheap.  They have been in my freezer, in baggies with off the shelf jerk marinade, for I don't know how long.

Done PS legs up, drip pans, and grid, at 230 for one hour when the top set read at least 160.  The bottom set took another 20 minutes to be reliably up to internal temp.  Last time I tried these we took them off too early, and they were tough.

Actually pretty darned good, and the sauce thickened up nicely.  Tender and flavorful, but about 95% fat and bone to meat.  Not sure I'll bother again.

Pics to follow.
Pasquali Luciano
Buon appetito to all the BGE family
XLBGE, LBGE, MBGE and lots of toys

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Comments

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    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

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  • Really nice junk ya got there Doc!  Heh, heh, heh!  Like a good relief pitcher, you picked up a "save".

    ........................................................................................

    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

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  • SmokeyPittSmokeyPitt Posts: 5,370
    Those look good to me doc!  When I do a standing rib roast, I always love the bones.  A couple of times I have saved the bones from a rib roast after carving, then threw them back on direct a day or two later and sauced.  They are quite fatty...but then again so am I. 

    I'm guessing those are the same thing...the bones they cut a way when they sell bonesless ribeye roast.  I might try to find some of these junk ribs myself! 


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg wing. 
    2014 Wing King's Apprentice
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  • Forgot to mention, I used mesquite smoke.

    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

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  • gdenbygdenby Posts: 4,356
    Not so bad. There clearly is some meat there.

    Did the jerk flavor become more intense after the period frozen?

    There's a place not far from me that sells whole steak sections, strips, rib-eye, etc. On occasion they will offer boneless rib-eye steak, which they cut out of the whole section. Then they sell the rack of bones reallll...ly cheap. First time I saw the sign saying .79/lb, I asked for 10 lb. Found that I had maybe a pound of meat. So little on the bones that much of it burnt. Kind of like jerky on a bone.
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  • Don't know about intensified, but was thick and sweet and tasted pretty good.  Took about 5 big ribs to make a meal.  We freeze marinated meats a lot.
    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

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  • henapplehenapple Posts: 12,835
    Looks like country style ribs...
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Revisited.  Foiled and reheated, these were pretty darned good leftovers.  I think I would do these again, just recognize they aren't steaks, they're ribs with a fair amount of bone, fat, and gristle in ratio to the meat.
    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

    ·
  • Doc_EggertonDoc_Eggerton Posts: 4,116
    edited November 2012
    Leftovers
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    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

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  • Dyal_SCDyal_SC Posts: 2,063
    I'd eat that "junk" any day of the week.  ;)
    2014 Co-Wing King
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  • jfm0830jfm0830 Posts: 903
    Yes send some of that junk my way, anytime!
    Website: www.grillinsmokin.net
    3 LBGE & More Eggcessories than I care to think about.
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  • Doc, you must have the most interesting freezer in the country, you are always pulling something good out of it, mine is mostly frost and mystery meat.....

    Looks good. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • Mmmmmm, mystery meat.
    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

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