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Beef Flat Ribs???
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hapster
Posts: 7,503
I picked up some beef flat ribs the other day and was thinking of doing them tomorrow afternoon for the Tigers game later.
Would doing them like pork ribs be the way to go? Thinking of rubbing them with just sea salt, black pepper, and some garlic salt and using oak for smoke. Indirect at between 225-250 grate temp
Any one have any suggestions?
Thanks
H
Would doing them like pork ribs be the way to go? Thinking of rubbing them with just sea salt, black pepper, and some garlic salt and using oak for smoke. Indirect at between 225-250 grate temp
Any one have any suggestions?
Thanks
H
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/
Comments
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I've got a few racks but they weren't "flat" they were back ribs. I loved them. The egg blew it out of the water.
I'm doig a rack Saturday. Sea salt, black pepper, garlic, onion, cayene pepper. I foiled the last ones with butter last time because they where getting dark but not done._______________________________________________XLBGE -
Ha guess I should have read your post before I spoke. Yea I'd just do what you said. They where amazing last time. Cooked about 4 hours at 225-250_______________________________________________XLBGE
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Thanks! Is that temp dome or grate?MrCookingNurse said:Ha guess I should have read your post before I spoke. Yea I'd just do what you said. They where amazing last time. Cooked about 4 hours at 225-250
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Gratehapster said:
Thanks! Is that temp dome or grate?MrCookingNurse said:Ha guess I should have read your post before I spoke. Yea I'd just do what you said. They where amazing last time. Cooked about 4 hours at 225-250
http://eggheadforum.com/discussion/1154770/saturday-night-meal#latest_______________________________________________XLBGE -
huge fan of beef ribs, google adam perry lang beef short ribs, i did that last sunday (minus the finish board sauce) and they were amazing. i think it could be applied to any beef rib with success, you may have to adjust time accordingly if they aren't the plate ribs.
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2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx -
Wow. what's up with the crazy link?2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx -
@texaswig-It looks like you copied the link from googles video search page. No big deal- it gets you there.If you just click the link first then copy from youtube as plain text here it should embed it:Those look really good!Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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@Hapster-Do your ribs look like those in the vid? Is the meat on top of the ribs or in between? I think those are what APL calls "plate short ribs" and what others call chuck ribs. If they are big and meaty like those in the vid I expect you may need a little more time or consider a foil stage.Here is another useful link:Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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I don't think the are as big..,
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
i find the flat ribs can sometimes be greasy, i usually braise them now like this
http://biggreenegg.vanillaforums.com/discussion/846815/braised-leprechaun
fukahwee maineyou can lead a fish to water but you can not make him drink it -
I do short ribs quite a bit. 275-300 for 3 hrs. Hard to mess up IMO.
Seattle, WA -
Just got back from Fred's... Only play "around here" that had any oak chunks... Also picked up a bag of Ozark Oak that I'll be trying out on the ribs and the overnight brisket
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
well..........if you can get those flat ribs to behave you are a better man than me.I can do chuck ribs but have always had issues with the "flat" or "Finger" type ribs. These are more like the meat between ribeye bones where short ribs have all the meat on top of the bone.Subscribed.Keepin' It Weird in The ATX FBTX
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I've never seen them and there is no definition in a google search. There are recipes but they look like rib flap meat, no bones.
Steve
Caledon, ON
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