Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re so close to Thanksgiving that we can taste it and we’re ready to help you prepare the most delicious Thanksgiving feast you’ve ever cooked! Check out our Turkey Cheat Sheet for turkey tips, our Thanksgiving page for turkey recipes, and our Holiday Entertaining Publication for all other Thanksgiving needs to help you make this the best Thanksgiving yet! PS. Don’t forget about breakfast Thanksgiving morning either!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340.

1 hour into a three hour cook. I guess ya'll know where this is going!

Dave_MatthewsDave_Matthews Posts: 200
edited March 2013 in EggHead Forum
Beef ribs with a paprika based rub, from the BGE cookbook.  More pictures to follow.  Love the BGE!
no, not -that- one!


  • Charlie tunaCharlie tuna Posts: 2,191
    We need an hourly update !!  Nothing better than beef ribs!!!
  • Little StevenLittle Steven Posts: 27,583
    How hot are you doing them? I usually go about six hours at 250*


    Caledon, ON


  • We need an hourly update !!  Nothing better than beef ribs!!!
    Sorry, but I'm keeping this closed since I got the temperature steady at 300.  I will post at 2.5 hours and afterwards, but things are so rock-steady stable I don't want to open the egg.

    no, not -that- one!
  • How hot are you doing them? I usually go about six hours at 250*
    I am following the recipe to the letter, 300 degrees for 2.5  to 3 hours or until the meat temperature is 190.  At 2.5 hours I will open the egg and thermapen the ribs, and go from there.  The recipe says 2.5 hours depending upon the meat temp, then kick it up to 500 for 5 - 7 minutes with the sauce application.  Hope the wife gets home in time!
    no, not -that- one!
  • shtgunal3shtgunal3 Posts: 2,902
    Looking good Dave



     LBGE,SBGE, and a mini makes three......Sweet home Alabama........ Stay thirsty my friends .

  • six_eggsix_egg Posts: 656
    Dam good looking ribs. I like beef ribs but I like a ribeye steaks  more  :)


    Texarkana, TX

  • lousubcaplousubcap Posts: 7,644
    @Dave_Matthews-I woulda flunked the quiz...saw the title and figured you ran out of adult supervisory beverages during the cook- so the "rest of the story" will be much better than that.
    Louisville   L & S BGEs 
  • AviatorAviator Posts: 1,548

    Dave , love it. Well I did this not too long ago but they were meaty and separated at Publix. Anyway, it went late into the night and family was hungry.... was not done, even rare. So we mopped on the juices and ate the bread. But OMG the smell was straight down from heaven!

    I will be doing this over again.

    Please post your results.


    Large and Small BGE, and a baby black Kub.

    And all the toys to make me look like a Gizmo Chef.


    Chattanooga, TN.


  • ScottborasjrScottborasjr Posts: 3,254
    Well with no updates from @Dave_Matthews I guess I will be waiting "Under the Table and Dreaming" of beef ribs this evening.
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
  • yzziyzzi Posts: 1,793
    You know I've never even had beef ribs before. Let me know what I'm missing.
    Dunedin, FL
  • MrCookingNurseMrCookingNurse Posts: 4,386
    My Kroger has a few racks cryvacked
    14$ a package, always look good on here, been tempted to try just hadn't gotten around to it.


  • Dave_MatthewsDave_Matthews Posts: 200
    edited March 2013
    How hot are you doing them? I usually go about six hours at 250*
    The ribs were very good, but not quite as 'falling off the bone' as I would have liked.  Next time I will try what you suggest.  This cook was at 300 degrees.

    no, not -that- one!
  • Dave_MatthewsDave_Matthews Posts: 200
    edited March 2013
    The ribs turned out fine, and totally consumed!

    For the final cook the temperature was raised to 500 degrees, and the sauce applied over the course of seven minutes.  My magnetic timer attached to the new light is very handy.

    no, not -that- one!
  • Bham_eggerBham_egger Posts: 196
    I did some one time on a Weber. Had no idea what I was doing and they were very tough. Actually, I accidentally bought them thinking I was getting a great deal on some Pork Spares. I need to give it another go.
  • calikingcaliking Posts: 7,327
    Man, I love beef ribs!! Only problem is that the only ones I can find in Houston have more bone than meat on them. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • Ok I am trying the beef ribs again, this time with a lower temp and longer time as described by Little Steven.  A picture of them at one hour, and then at two... more to come!

    no, not -that- one!
  • tazcrashtazcrash Posts: 1,851
    One of my favorites now that I was taught how to cook them. 

    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
  • Hours three and four, temperature approaching 190, time to open er up to 500 and put on the sauce!

    no, not -that- one!
  • Done!  I think another hour at low temp might have been good, but all in all a great cook and tender and tasty!

    no, not -that- one!
  • GA_DawgsGA_Dawgs Posts: 273
    Looks great! Are those short ribs?
Sign In or Register to comment.