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Beef Back Ribs Question

TheStormyDOgTheStormyDOg Posts: 104
edited 6:37AM in EggHead Forum
My wife picked up some beef grilling back ribs, these things are absolutely huge... anyway I have never done these on the egg and am looking for some guidance as to times and temps. Do I use that traditional 3-1-1 method or do people just grill em low and slow indirect??
Thanks for you help
Stormy

Comments

  • BajaTomBajaTom Posts: 1,269
    ebfe4a12.jpg
    <p />TheStormyDog,
    Treat them just like pork ribs. I don't use the 311 method because I'm lazy. Low and slow for 5 to 6 hours at 225/235. These are some beef short ribs I did a while back Good luck, Tom

  • 1jan07-016.jpg
    <p />TheStormyDog,[p]here's some a did awhile back...
    thirdeye has the method:

    [ul][li]beef ribs by thirdeye[/ul]
  • Bajatom,[p]Curious.....does the pic show a true setup or is it the pic only? Reason I ask is when I slow cook I try to keep the meat inside of the plate setter so nothing drys out as there just too much heat coming up the sides at dome temp of 250 desgrees.[p]Howard

  • BajaTomBajaTom Posts: 1,269
    3e9e789e.jpg
    <p />Howard,
    I try to keep the meat from open areas but sometimes there is not enough space. I recall I cooked these bone down so the extra heat did not really affect the ribs. Whe I do 5 or 6 racks of St Louis style ribs I foil the end so they don't burn. Good luck, Tom

  • Bajatom,[p]If you don't mind me asking - where did you get the thermometer sitting there in the front?[p]Thanks![p]
    - Mike

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