Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
April showers bring...National BBQ Month! Are you ready for a month full of briskets, pulled pork and chicken wings? We hope so, because it’s almost here! Keep an eye out for some of our favorite BBQ recipes we’ll be sharing with you throughout the month of May.

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

beef ribs

Going to make beef ribs for the first time this weekend.  Anyone have a recipe/method they like?
·

Comments

  • JeremiahJeremiah Posts: 2,174
    I made my first (and likely last) on Sunday. They were terrible. Next time I'm sticking to dizzy pig rubs and making some form of sauce. --- if I attempt them again. Yuck.
    Slumming it in Aiken, SC. 
    ·
  • Richard FlRichard Fl Posts: 7,810

    This is how I do them.  When in a hurry, will crank up to 350F and take 3 hours or so depending on size of bones and amount of meat on them. 

    http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=907369&catid=1

    ·
  • NecessaryIndulgNecessaryIndulg Posts: 1,098
    edited October 2013
    I recently made some and they were fall from the bone delicious! 


    Rub for 3-4 pounds of ribs: 
    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 and then covered for another 3 hours.

     Beef Spare RIbsBeef Spare RIbs 

    Here is the sauce I made: 

    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. I added another dash of cayenne.**
    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 @richard_fl

    I go turbo on beef ribs (and pork too).  I did some finger ribs, 2 hours at 350 grate, they were perfect.

    Good luck!
    +++++++++++++++++++++++++++
    Austin, Texas.  I'm the guy holding a beer.
    ·
  • gpsegggpsegg Posts: 306
    If beef back ribs , go turbo. Indirect at 350 1 hr. bone down , 45 mins bone up and last 15 mins sauced. We do DP Dizzy Dust and EVOO to start . Spray 50/50 apple juice , apple cider vinegar every 30 minutes. Outstanding!
    George
    Palm Beach Gardens, Fl and Blue Ridge, Ga.
    ·
  • gpsegggpsegg Posts: 306
    Forgot to mention use apple wood chunks.
    George
    Palm Beach Gardens, Fl and Blue Ridge, Ga.
    ·
  • Richard FlRichard Fl Posts: 7,810
    +1 @richard_fl

    I go turbo on beef ribs (and pork too).  I did some finger ribs, 2 hours at 350 grate, they were perfect.
     
    I have recently started ripping beef and pork longitudinally and doing turbo around 350-375.  Takes about 2 hours indirect and the smaller pieces are easy to serve as finger food.

    Good luck!

    ·
  • gdenbygdenby Posts: 4,413
    What kind of beef ribs? Back ribs are very different from short ribs. Some kinds of short ribs can be really tough, and need time in foil. Back ribs are the boney parts cut away from the rib eye. In my experience, the meat is a little tougher than steak, and pretty fatty. Cooked like pork spares, but a little shorter time, they turn out good to excellent.
    ·
  • @NecessaryIndulg... all I can say is  :-bd
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
    ·
  • I am thinking back ribs.  I like Kristi's method but will that work the same with beef backs?  I usually prefer low slow(have to put my cyber Q to work) but will that mess with texture of beef back ribs?  GPSegg yours look great, I want to try the first time without sauce or maybe sauce half of them.  what kind of sauce did you use?
    ·
  • fishlessmanfishlessman Posts: 16,777
    i think these were done at 235 for about 7 hours passing the toothpick test

    https://eggheadforum.com/discussion/674282/big-ribs-little-ribs
    ·
  • MickeyMickey Posts: 16,138
    Turbo Beef Ribs on Mini / So much better than pork (IMO). Indirect 350. Pull membrane, Rub-mustard-rub, cherry wood. Used coffee rub. Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

    ·
Sign In or Register to comment.