Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Beef Ribs

Stopped by to see my meat guy just now and he finally had some real nice looking beef ribs (what he referred to as short ribs) with good amounts of meat on them.  Very hard around here to find any beef ribs with decent amounts of meat.

 

So my plan is to rub and smoke them with oak wood at around 275-300.  Probably let them go 4 hours or so until the color looks right then foil them with some liquid until done.  Would appreciate any thoughts, tips or suggestions you all may have.  They weren't cheap and I really don't want to screw them up. 

 

Thanks.

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