Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Beef Back Ribs & Baby Back Ribs

I need help. Has anyone cooked a slab of beef back ribs and pork baby or loin backs on the Egg at the same time?

If so, is there a ballpark temp that will work?

Thanks!
Sarasota, FL via Boynton Beach, FL, via Sarasota, FL, via Charleston, SC, via The Outer Banks, via God's Country (East TN on Ft. Loudon Lake)

Comments

  • Charlie tunaCharlie tuna Posts: 2,191
    From my experience, they both cook under the same directions, but the pork ribs finish first.
  • EggbertsdadEggbertsdad Posts: 799
    Thanks Charlie. I was think maybe a Carwash Mike method starting around 220 dome for 3 hours and adjust. 
    Sarasota, FL via Boynton Beach, FL, via Sarasota, FL, via Charleston, SC, via The Outer Banks, via God's Country (East TN on Ft. Loudon Lake)
  • Charlie tunaCharlie tuna Posts: 2,191
    I think the beef ribs have more fat in them and thats why they take so long?
  • billyraybillyray Posts: 1,140
    The APL BBQ 25 recipe calls for 3 hours @325 for beef ribs. This includes a 15 minute rest period during the cook.
    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
Sign In or Register to comment.
Click here for Forum Use Guidelines.