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First Try At Dino Bones

Figured I would give beef back ribs a try today using the Dino Bones recipe in the BBQ25 book. 1 hr 15mi at 325 indirect with cherry lump uncovered then wrap them and back on for another 1hr and 15min foiled. Finish them uncovered for about 15minutes for sauce. Anyone ever tried this?

Tuscaloosa, Alabama

Comments

  • CANMAN1976CANMAN1976 Posts: 1,590
    Just did mine direct at that same temp for two hours and pulled at 206.They were super tender and flavorful.Be sure to remove the membrane.

    Good luck!!
    Hows ya gettin' on, me ol ****? 



    Kippens.Newfoundland and Labrador. (Canada).
  • Charlie tunaCharlie tuna Posts: 2,191
    I follow my normal rib recipe --  please post a few finished photos?  Thanks
  • gpsegggpsegg Posts: 396
    Good recipe....great eating!
    George
    Palm Beach Gardens, Fl and Blairsville, Ga.
  • billyraybillyray Posts: 1,144
    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
  • TydfanTydfan Posts: 41
    Will do on the finished pics. I did pull the membrane and rubbed with John Henry's Old Stockyard Steak Seasoning. Hoping for the best.

    Tuscaloosa, Alabama

  • TydfanTydfan Posts: 41
    @billyray Those look fantastic. What type of sauce if any did you use?

    Tuscaloosa, Alabama

  • Looking good
  • billyraybillyray Posts: 1,144
    edited June 2013
    Tydfan said:
    @billyray Those look fantastic. What type of sauce if any did you use?


    Mixed 2 Tbs. of Bone Suckin Sauce, 1 Tbs beer and a little of the juice in the foil from the cook. Separate the juice with a fat separator, otherwise it's a little greasy.

    I also rub them down with 1 Tbs. of Better Than Bullion mixed with 1 Tbs of worcestershire, and seasoned with DP Raising the Steaks, before I put them on the grate.

    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
  • TydfanTydfan Posts: 41
    Half way home. Just drizzled with honey and basted with juices and foiled. More to come.

    Tuscaloosa, Alabama

  • SmokeyPittSmokeyPitt Posts: 9,522
    Looking good!  I have done them this way a couple of times and they are excellent.  You are in for a treat!  


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • TydfanTydfan Posts: 41
    edited June 2013
    Finished.... Tender, juicy and tons of flavor. Will be doing these again. Not a bad snack for $6.

    Tuscaloosa, Alabama

  • TydfanTydfan Posts: 41
    Here are the pics before they were inhaled.

    Tuscaloosa, Alabama

  • bud812bud812 Posts: 1,773
    Looks good, send some my way.

    Not to get technical, but according to chemistry alcohol is a solution...

    Large & Small BGE

    Stockton Ca.

  • BeaumontyBeaumonty Posts: 185
    Those look awesome. Was it hard to find back ribs? Also, how many did that rack feed?
  • boatbumboatbum Posts: 1,273
    been all over town this afternon looking for beef ribs.
    Cookin in Texas
  • TydfanTydfan Posts: 41
    Just picked them up at Publix Supermarket. I have also seen them in Wal Mart. They had a pretty good amount of meat on them. Three people ate off them for lunch today.

    Tuscaloosa, Alabama

  • boatbumboatbum Posts: 1,273
    found some plate ribs - got them on now. bout to check them- been on an hour or so.
    Cookin in Texas
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