Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Beef Ribs! Turbo FANTASTICO!!
Options
MaskedMarvel
Posts: 3,144
Greetings friends
Ribs have always been my nemisis. Until they went on sale $10 a rack for the beef backs...
I rubbed with s, p, onion powder, garlic powder, cayenne, and paprika. Dry, in for three hours as the BGE slowly crept from 225 to 350. Raised indirect with a beer pan and mesquite and cherry chips over Rockwood. Flipped them once for an hour and shut the Egg back to 300. Sauced and done.
I was nervous they were over done. Since I was really turboing through this cook I only took one pic. The meat pulled WELL BACK as you can tell, but was very slightly crunchy on the outside, slight tug tender on the insde. Easily the best rib result I've ever gotten.
I gave the rack away but grabbed one rib for myself. Food always tastes better when you cook for others and they enjoy it. Thanks for all the support here gang.
8-Damien
Pics won't post for some reason...
Oh wait here we goooo... Maaaybe... Perhaps.... Possibly...
Ribs have always been my nemisis. Until they went on sale $10 a rack for the beef backs...
I rubbed with s, p, onion powder, garlic powder, cayenne, and paprika. Dry, in for three hours as the BGE slowly crept from 225 to 350. Raised indirect with a beer pan and mesquite and cherry chips over Rockwood. Flipped them once for an hour and shut the Egg back to 300. Sauced and done.
I was nervous they were over done. Since I was really turboing through this cook I only took one pic. The meat pulled WELL BACK as you can tell, but was very slightly crunchy on the outside, slight tug tender on the insde. Easily the best rib result I've ever gotten.
I gave the rack away but grabbed one rib for myself. Food always tastes better when you cook for others and they enjoy it. Thanks for all the support here gang.
8-Damien
Pics won't post for some reason...
Oh wait here we goooo... Maaaybe... Perhaps.... Possibly...
Large BGE and Medium BGE
36" Blackstone - Greensboro!
36" Blackstone - Greensboro!
Comments
-
Trying again...
Large BGE and Medium BGE
36" Blackstone - Greensboro! -
Looks awesome. One of my favorite cooks.XL,L,SWinston-Salem, NC
-
At a loss for wordsGreen egg, dead animal and alcohol. The "Boro".. TN
-
That's a first.henapple said:At a loss for words
-
I need a beer to go with those and it's happy time!!!
-
Dang I just took a bite out the mac ... Great looking Ribs..Greensboro North Carolina
When in doubt Accelerate.... -
WOW! I've only tried beef ribs once and they were duds so havent gone back. Those though look great and have repeaked my interest.Brewer, BBQer, Softballer, RCer, Father, HomeTheaterer, and trouble maker.Orange, CA
-
Fine looking beef ribs MM!Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
-
Thanks gang. Seriously a ton of meat. I got the rack that looked like it had the most marbling and just let 'em go...If ribs were always this easy, I screwed them up by making them difficult.Large BGE and Medium BGE
36" Blackstone - Greensboro! -
Wow, those looks awesome!! I have done baby backs twice and have to say I need a few more cooks to get them right. I will have to try some beef ribs.. Nice job!!
-
Great job! They were on sale at my local Kroger last week so I bought a rack. Can't wait to try them out this weekend. Never have cooked them myself, but love to eat them.Large and Small BGECentral, IL
-
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
-
-
Hey I'm getting ready to do three racks in this method for work friends. There's no problem doing FTC on these right? I wouldn't think so, but I'm trying to get them to the coworkers at highest quality. It'll prolly be FTC for two hours...Large BGE and Medium BGE
36" Blackstone - Greensboro! -
FINALLY! Lol jkhenapple said:At a loss for words
-
"There's no problem doing FTC on these right?"
Definitely no problem. I've done it many times. If anything they get better.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
-
-
At a loss for captioned pics too?henapple said:At a loss for words
Dunedin, FL -
Gotta love the BGE!!
Large BGE and Medium BGE
36" Blackstone - Greensboro! -
-
Looking great! =D>
My last set of beef ribs came out dry. I think I cooked too long or they were messed up from being frozen so long.
I sliced and put in some liquid to"braise" in the oven or warm until we ate and everybody loved them. But straight from the egg I did something wrong last time_______________________________________________XLBGE -
Nice looking ribs! Mine went on a little while agoMSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
hapster said:Nice looking ribs! Mine went on a little while ago
Thanks! Gotta pic? I want to see how you're set up..Large BGE and Medium BGE
36" Blackstone - Greensboro! -
"I've made a note never to piss you two off." - Stike
-
JohnInCarolina said:
Gotta love the BGE!!
Very cool photo - nice ribs too!
Thanks man. Some of these filters you can run on your iPhone pics are pretty intense.Large BGE and Medium BGE
36" Blackstone - Greensboro! -
That is a great looking pic, so cool! A lot of good looking beef ribs on this thread, nice work!JohnInCarolina said:Gotta love the BGE!!
Very cool photo - nice ribs too!Large BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada
https://www.flickr.com/photos/monty77/ -
I didn't let them go long enough. Oh well.Large BGE and Medium BGE
36" Blackstone - Greensboro!
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 164 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum