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edited November -1
Gonna' try some beef ribs today. First time cooking them on The Egg.
Any goo recipes or tips?
This has been circulating around for a few years.
You know Jake, I love beef but beef ribbs are one type of meat that I can't get used to. So much grease.
Good luck. Maybe someone has a way of cooking beef ribbs that can make them less greasy. [p]Chef Jerry
Maybe I haven't been cooking them long enough to get the grease out of them. Will try next time. [p]Chef Jerry
jake42,[p]Sorry, I have never tried to cook goo on the egg. I'd love to see pictures of a goo cook though.[p]However, I have done beef ribs with great results. Here's an overview:[p]1) Set up for indirect cooking (inverted plate setter w/drip pan) and get the Egg stable at 250 GRID temperature. (Dome will be higher by up to 50+ degrees.)[p]2) Remove the membrane from the ribs and apply your favorite beef rub.[p]3) When the egg has been stable for at least 30 to 45 min, add your smoking wood. [p]4) Put the ribs on and cook for two hours or so.[p]5) Remove ribs to a foil or roasting pan and add a liquid like apple juice, beer or beef broth mixed with a little more of the rub. Cover the pan with foil and return to egg. Cook for 3 hours and check for tenderness. Pull when they are done to your liking and eat. If they got too tender, firm them up with a medium heat direct grilling for a few minutes.[p]Enjoy!
ive cooked them direct and inderect, leaning towards an inderect cook raised grid. i do the mustard and rub thing and spinkle some turbinado sugar on top for a prep and then right on the egg. keep the temps low like a brisket cook, 220. times will vary all over the place(beef ribs are not consistantly trimmed and sizes are large and small, chuck and prime etc). you need good meaty beef ribs for them to cook properly and i would start sampling at about 5 hours and they may go 7
I'll let you know how that goo turns out too.
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