Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Beef Spare Ribs (pics)

NecessaryIndulgNecessaryIndulg Posts: 1,034
edited September 2013 in Beef
I needed beef ribs last weekend but my shop was out of beef backs.  

They had beef spare ribs so I decided to give it a shot.   I was happy with them -- they had a lot of flavor and a good amount of meat.  

 Beef Spare RIbs 
 I used this Rib Rub from Hilah Cooking
2 tablespoons black pepper 
1 teaspoon salt 
1 teaspoon smoked paprika 
½ teaspoon dry mustard

Beef Spare RIbs 
I cooked them indirect at 250F for 2 hours:

Beef Spare RIbsBeef Spare RIbs 
Then I put them in a shallow pan with 1/2 of a beer, wrapped them in foil, and put them back on for 3 hours.

Beef Spare RIbsBeef Spare RIbs 
They were falling from the bone and delicious!

Beef Spare RIbs 
I threw together a barbecue sauce, but the ribs certainly didn't need it.

image 
Sauté 1/4 cup chopped onion and 2 cloves of minced garlic in 1 Tbs butter.
Add 1/2 cup beer and bring to a simmer. 
Then add 1 cup ketchup, 1/4 cup brown sugar, 2 Tbs smoked paprika, 1 Tbs chili powder, and a dash of cayenne.
Simmer for 15 minutes until thickened. 
These measurements are approximate, so make sure you taste and add whatever you think it's missing. 
The ribs were so good, I had the leftovers for breakfast the next day! :) 

 More pictures and information HERE.
I'm Kristi ~ Live in FL ~ BGE since 2003.
I write about food & travel on Necessary Indulgences -
You can find me on Facebook & Instagram, too! 
«1

Comments

Sign In or Register to comment.