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First Beef Ribs

WOW!!!!!!!!, that's all I can say

Comments

  • lousubcaplousubcap Posts: 10,343
    You've got that right!  Great pics and I'm sure even better eats!  Be careful-habit-forming at a minimum.  BTW-whre did you score the ribs?
    Louisville;  L & S BGEs 
    Pit Barrel Cooker
    ABC- 
  • ShiffShiff Posts: 1,550
    WOW!!!!!!!!, that's all I can say
    They look great. Are they Plate Short RIbs?  How about a summary of how you cooked them.
    Large BGE
    Barry, Lancaster, PA
  • MickeyMickey Posts: 17,590
    Best there is.
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • Thanks everyone. Finally found them at our local butcher, I know duh, lol. I played it safe, kosher salt and DP REE, 250 dome indirect, apple juice and apple vinegar in drip pan, pulled @ 190 about 6 hours, FT for an hour and enjoyed Heavan
  • SmokeyPittSmokeyPitt Posts: 8,730
    Wow indeed!  They look great.  


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • Shiff, the butcher called them plate ribs so I'm going with that. Beef rib terminology seems to be a bit confusing.
  • SmokeyPittSmokeyPitt Posts: 8,730
    @Cazzzy posted this link the other day that is very informative about the different cuts of beef ribs:


    They look like the plate shortys to me.  


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • Smokey, send a different link, page not found on that one
  • Smokey, that was posted in my discussion the other day. Since mine are 4 bone cazzy said they are beef chuck ribs. Hell I don't know, I know where to get them and they were delicious. I'll just stay confused, lol
  • cazzycazzy Posts: 8,808

    Smokey, that was posted in my discussion the other day. Since mine are 4 bone cazzy said they are beef chuck ribs. Hell I don't know, I know where to get them and they were delicious. I'll just stay confused, lol

    According to the article; yours would be beef chuck ribs. Either way...they are both nom nom! However, I'm hunt for plate short ribs next time as they have more consistent meat to fat content throughout.
    Just a hack that makes some $hitty BBQ....
  • SmokeyPittSmokeyPitt Posts: 8,730
    edited January 2014
    Good point on the 4 bone.  I guess they were chuckies...but whatever they are they look great.  

    I think I just had some junk at the end of the link.  Here it is again:



    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • boatbumboatbum Posts: 1,273
    Those look awesome.
    Cookin in Texas
  • boatbum said:
    Those look awesome.

    Thanks
  • Got it now, gonna talk to my butcher about plate short ribs. Thanks everyone.
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