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We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Beef back ribs. Maybe my favorite thing in the World....

TheHandleGuyTheHandleGuy Posts: 77
edited January 2013 in EggHead Forum

Picked up some individually cut but extremely meaty beef back ribs.  They were going for $2.39/lb which is a heck of a deal around here

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Seasoned them with The Rub Co's Santa Maria Rub and hit lightly with my Pastrami rub which has Pepper, Coriander and some other stuff in it

 then threw on the Large Egg in a shallow pan at 265. 

 

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After 2-1/2 hours, I poured a cup of beef broth in the pan and covered tightly with foil and let that go for about 1-1/2 hour.  Then I removed the foil and let them cook for about 20 minutes.

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 Those are so good it has to be a sin....

 

 

 

Large BGE, Santa Maria Pit, Hasty-Bake Gourmet, MAK One Star Pellet Pooper,  26" Weber, 22" Weber Performer.  Most have custom handles made by me.

http://www.amlwoodart.com

"Just living from one cook to the next"

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