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Beef Back Ribs
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Chubbs
Posts: 6,929
I love beef ribs. Especially short ribs. Today I have some beef back ribs. Last time I cooked them they were over done as there wasn’t much meat. I get such spotty results with these. These are “fairly” meaty. Curious how you guys prepare. I planned to throw them on and run some errands today so I won’t be around to “check” them. Planned to rub with meat Church holy cow and let me smoke for 4 hours then see how they look. Any suggestions?
Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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I've had inconsistent results with back ribs too. Here is my post from the last time I did them. http://eggheadforum.com/discussion/1205175/beef-back-ribs Went naked and cooked for about 5 hours.Large and Small BGECentral, IL
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Thanks @saluki2007. Yeah I figured around 5 hours. But checking at 4 as last time 5 hours had mine crunchy haha.Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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I use worcestershire as a rub binder and of late dust with Hardcore Carnivore Black. Run at around 250*F on the dome til they pass the tooth-pick test for the win. Good call to check at around the 4 hour mark. Beat their pork cousins every time. Great eats await.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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I smoke dino ribs a lot , I put whatever rub I choose and cook them at 240 degrees more or less indirect for 5.5-6 hours no foil. Always come out great
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Here's the sight for APL's method and pics of the ones I did.
http://www.nibblemethis.com/2010/09/beef-back-ribs-aka-dino-bones.html
Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc. -
I cook them the same way I do pork ribs with consistent results. 3/1/.5. EnjoyXLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
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Wow billy Ray those look freakin great!!
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I just put them on running at 285. Check back laterColumbia, SC --- LBGE 2011 -- MINI BGE 2013
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I have a bunch of short ribs in the freezer.
now I want to bring some out -
2 hours in. Got them high in dome on my AR with rig extender. Oak for smokeColumbia, SC --- LBGE 2011 -- MINI BGE 2013
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@Chubbs - a thing of beauty right there. Since you are running high in the dome, they will likely finish quicker due to the reflective heat, FWIW.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Nice Chubbs!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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lousubcap said:@Chubbs - a thing of beauty right there. Since you are running high in the dome, they will likely finish quicker due to the reflective heat, FWIW.
hours. Holding them in the clock right now until everything else ready. Not as much meat
as I want on these things hahaColumbia, SC --- LBGE 2011 -- MINI BGE 2013 -
Chubbs said:lousubcap said:@Chubbs - a thing of beauty right there. Since you are running high in the dome, they will likely finish quicker due to the reflective heat, FWIW.
hours. Holding them in the clock right now until everything else ready. Not as much meat
as I want on these things hahaEllijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
Nice cook @chubbs.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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@Chubbs I have gone back and forth between the beef back and short ribs. For the past year plus I am in the back ribs camp. I did fire up some short ribs a couple of months ago as a control check. Coulda been the cook (most likely) or the ribs but somehow when the ribs passed the tooth-pick test I still had a whole lot of unrendered fat. So, still with the back ribs. You are right about the meat quantity but dang it is so tender.
Enjoy the banquet.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
They did not disappoint. Spot on. Love holy cow on them. Was my first time using it on beef ribs. Great flavor profileColumbia, SC --- LBGE 2011 -- MINI BGE 2013
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billyray said:Here's the sight for APL's method and pics of the ones I did.
http://www.nibblemethis.com/2010/09/beef-back-ribs-aka-dino-bones.htmlKeepin' It Weird in The ATX FBTX -
The Cen-Tex Smoker said:billyray said:Here's the sight for APL's method and pics of the ones I did.
http://www.nibblemethis.com/2010/09/beef-back-ribs-aka-dino-bones.htmlFelton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc. -
They look great, and yet another cut of meat to try out.
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| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
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billyray said:I forgot to add. The primal rib section actually has 7 ribs. rib #'s 6 through 12. These were 2 pieces, cut from a full 7 bone roast, 1 was a 3 rib section and the other was a 4 rib section. As I watched the guy bone these and saw his knife cut back into the ribeye at the bottom of his cut, I said to myself "these are for me"The Cen-Tex Smoker said:billyray said:Here's the sight for APL's method and pics of the ones I did.
http://www.nibblemethis.com/2010/09/beef-back-ribs-aka-dino-bones.html
Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc. -
@Chubbs - nice looking ribs and sounds like great end result!
@billyray - those are probably the meatiest back ribs I’ve seen. If your meat cutter still cuts like that, please let me know where he works and whenXL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA -
R2Egg2Q said:Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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All these beef rib posts. Damn.
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Legume said:All these beef rib posts. Damn.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
Love it, nice pull back even at the 2-hr mark. Heard good feedback on Holy Cow, also wondering about Holy Gospel (illegitimate child of Holy Cow and Gospel).canuckland
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billyray said:billyray said:I forgot to add. The primal rib section actually has 7 ribs. rib #'s 6 through 12. These were 2 pieces, cut from a full 7 bone roast, 1 was a 3 rib section and the other was a 4 rib section. As I watched the guy bone these and saw his knife cut back into the ribeye at the bottom of his cut, I said to myself "these are for me"The Cen-Tex Smoker said:billyray said:Here's the sight for APL's method and pics of the ones I did.
http://www.nibblemethis.com/2010/09/beef-back-ribs-aka-dino-bones.html
-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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