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Beef Ribs.

Beef Short Ribs. Cooked at 300 for 4 hours. (needed about 45 extra min.)
I used Mickey's coffee rub. 

The wine is hand made by our very own Village Idiot. Thank you Pam and Gary. I am not a wine-ologist but that was at least better than Ripple. 
imageimageimageimageimageimage
Be careful, man! I've got a beverage here.
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Comments

  • TUTTLE871TUTTLE871 Posts: 1,316
    I would eat everything in that picture including the table cloth.
    Nice Work!

    "Hold my beer and watch this S##T!"

    LARGE BGE DALLAS TX.

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  • calikingcaliking Posts: 6,777
    Good looking plate. If I can find some ribs like that at HEB, I've got coffee rub to cook them with. I usually see the short ribs cut into singles.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • jtippersjtippers Posts: 510
    Looks delicious!
    LBGE April 2011 • SBGE December 2012 •  XLBGE December 2013
    Location: Jasper, Georgia
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  • Great looking meat....did you cook to temp and if you did, what was your target?
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  • cali, ask the guy at HEB for some uncut short ribs. They have them in the back. 

    Finished temp is 190 or so. Very similar to brisket. Use your thermapen probe as a guide. 
    Be careful, man! I've got a beverage here.
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  • henapplehenapple Posts: 14,233
    No beets?
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • I am now using Gary's wine bottle as a Copenhagen spitter. The bouquet is eloquent to say the least. 
    Be careful, man! I've got a beverage here.
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  • HoovHoov Posts: 258
    Very nice cook! That bark looks killer!
    - Proud owner of a Large BGE
    - Norman, OK
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  • Lettuce turnip the beet. 
    Be careful, man! I've got a beverage here.
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  • ask for chuck ribs (that is the uncut version of shot ribs)

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  • Delicious!
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  • MickeyMickey Posts: 16,269
    Grasshopper you did good :ar!
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • calikingcaliking Posts: 6,777
    Thanks. Of course it would be as simple as asking them for uncut ribs. Doh! 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • U_tardedU_tarded Posts: 1,263
    dang!  good work!
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  • bicktravbicktrav Posts: 467
    Wow!  Great looking cook!
    Southern California
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  • AviatorAviator Posts: 1,522
    Well done, Travis. Love me some beef ribs.

    ______________________________________________ 

    Large and Small BGE, and a baby black Kub.

    And all the toys to make me look like a Gizmo Chef.

    >:)

    Chattanooga, TN.

     

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  • Fine looking meal, Travis !  You put beef ribs up on my list of things to cook this month.  Hopefully, my cabernet sauvignon tasted better than your recycled Copenhagen.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

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  • freddyjfreddyj Posts: 126
    Beautiful cook! Would you mind sharing the coffee rub recipe?
    Kamado Joe Big Joe, Classic & Junior
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  • Fabulous looking beef ribs!

    Cherry Hill, NJ
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  • GlennMGlennM Posts: 383
    I have a pack of those in the fridge right now. Where they tender and moist? I have been trying to decide if I want to do them low and slow or sous vide for a couple of days? Suggestions?
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  • MickeyMickey Posts: 16,269
    edited November 2013
    .
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • MickeyMickey Posts: 16,269
    edited November 2013
    freddyj said:
    Beautiful cook! Would you mind sharing the coffee rub recipe?

    Coffee Rub (turkey, chicken, beef & pork) Equal part: Instant Expresso Ground coffee Equal part: Brown Sugar ½ part: Black Pepper ½ part: Kosher Salt ½ part: Garlic Powder ¾ part: Ancho Chili Powder Don't worry on exact, just close on measurement. I used to use turbinado sugar but we like with brown better. This is pulled from MollyShark, Hungry Man, & Richard In Fl then tweaked. I find the ancho chili powder is far less expensive in the bulk spice area than the bottled area ( have used both light or dark version). I make it starting with a half cup Instant Expresso Ground coffee and work from there as it seems to store well if sealed. 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). 

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  • Mickey,
    Thanks for stopping by the forum.  We always like former members to post now and then.  
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

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  • MickeyMickey Posts: 16,269
    Mickey,
    Thanks for stopping by the forum.  We always like former members to post now and then.  

    Sobered up early for you this morning.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • JRWhiteeJRWhitee Posts: 2,611
    Nice job Travis, thanks for the coffee rub I have never tried one but will now.
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




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  • Those dinosaur ribs (that what the kids call them) look gnaw off the bone good.  
    Eggin in SW "Keep it Weird" TX
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  • NDGNDG Posts: 1,186
    man i gotta make some beef ribs - looks great!
    Columbus, Ohio
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  • DredgerDredger Posts: 240
    Just bumped up on my to do list. They look incredible.
    Large BGE
    Greenville, SC
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  • RACRAC Posts: 1,355
    You da man! Awesome. ^:)^

    Ricky

    Spring, TX

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  • GlennMGlennM Posts: 383
    I think I will try these 72 hours in the sous vide at 129?
    image.jpg 1.3M
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