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So this happened for Dinner tonight

Beef Ribs cooked at 225 for about 3.5 hours using Tabasco wood chips .

The were AMAZING !!

also did up my first batch of ABT's with homemade Bacon , smoked cheddar and cream cheese .
I was hesitant to make them as i knew i would love them and they are going to make me to fat


  • MickeyMickey Posts: 18,116
    There is nothing better than beef ribs. Nice job
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • loveTheEggloveTheEgg Posts: 572
    direct or indirect?
    Brandon, MS
  • henapplehenapple Posts: 15,621
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • EggNorthEggNorth Posts: 878
    looks great - where did you buy beef ribs?  Never seen them around these parts.
    Cambridge, Ontario - Canada
    LBGE (2010), Mini Max (2015)
  • pantsypantspantsypants Posts: 1,191
    @ love the egg Indirect .
  • pantsypantspantsypants Posts: 1,191
    @EggNorth‌ I got a box of them a while back from the states . I am in the meat business so I can get some treats everything so often
  • Mattman3969Mattman3969 Posts: 7,093
    ChaChing - those ribs are money!!


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • cazzycazzy Posts: 8,890
    They look great! That's a quick cook for 225. I haven't cooked that cut of beef ribs. Are they loin backs?
    Just a hack that makes some $hitty BBQ....
  • calikingcaliking Posts: 9,044
    Nice looking meat. Beef ribs are tasty.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • pantsypantspantsypants Posts: 1,191
    @cazzy yes you are correct . 3.5 hours at 225 and they were perfect . There is not a ton of meat on them but the meat that's there is beyond tastey. They were like candy .... Beef candy
  • gpsegggpsegg Posts: 386
    your ribs look great! . I did some the other night .I always go turbo now  . Raised indirect at 350 rubbed with DP Dizzy Dust and EVOO . 1 hour bone side up , 30 minutes bone side down , finish 15 minutes bone up brushed with Sweet Baby Rays. Spray every 30 minutes with 50/50 apple juice/apple cider vinegar . Throw in a couple of apple wood chunks. One of our favorite cooks! Here 's a picture from an earlier cook done as above.image
    Palm Beach Gardens, Fl and Blue Ridge, Ga.
  • gmacgmac Posts: 1,344
    EggNorth said:
    looks great - where did you buy beef ribs?  Never seen them around these parts.

    Sobeys here in Tillsonburg usually has them. There's gotta be a Sobeys in Cambridge, ask if they can get them too.
    Mt Elgin Ontario - just a Large.
  • RedSkipRedSkip Posts: 1,046
    @gpsegg  Your Turbo method...would you only use that timing scheme for beef ribs?  Or does the same combo (1, 0.5, 0.25) work for pork as well?  
    Large BGE - McDonald, PA
  • gpsegggpsegg Posts: 386
    @RedSkip, I'm sure others can respond to you...we only do beef ribs so I can't help you with that.If you do a search of "Turbo ribs" on this forum, think you will see others have done it with pork. 
    Palm Beach Gardens, Fl and Blue Ridge, Ga.
  • pantsypantspantsypants Posts: 1,191
    edited March 2014
    @gpsegg those look awesome .
    These ribs are so delicious .
  • SmokeyPittSmokeyPitt Posts: 9,195
    EggNorth said:
    looks great - where did you buy beef ribs?  Never seen them around these parts.
    FWIW in the south it seems most Walmarts carry them regularly.  They come in a cryovac pack of 5 or so and are very reasonable.  I haven't actually tried them, but I have heard they turn out great. 

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

  • njlnjl Posts: 862
    EggNorth said:
    looks great - where did you buy beef ribs?  Never seen them around these parts.
    In the South, Publix often sells them, especially when boneless ribeye goes on sale.  Trouble is, they're usually more bone than meat.  I like them...but I like baby backs better.
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