Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here

School me on turbo beef ribs

Picked up some beef ribs last night at the store. Gonna try and do a turbo with them this weekend as I have to work and won't be able to go low and slow. It was a package of 4 beef ribs, already cut individually, not a whole rack. Looks to have pretty good meat to them. So time and temp? Usually with ribs, I look for the pullback and the bend test, but since these are already cut bending won't be an option, should I shoot for a temp? Foil at all or spritz? I've only done beef ribs once, so this is a new one for me. Thanks in advance for the tips.

Richardson, Texas

Griffin's Grub or you can find me on Facebook

The Supreme Potentate, Sovereign Commander and Sultan of Wings

 

Comments

Sign In or Register to comment.