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Beef Ribs

BoatmanBoatman Posts: 854
edited 4:51PM in EggHead Forum
Did beef ribs for the first time. Rubbed with my usual Wild Willies Rub, used hickory smoke, 275 for about 3 1/2 hours, foiled with some Makers Mark and honey, back on for another hour. Didn't like 'em :angry: I'll stick to pork ribs any day B)
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Comments

  • popagar0popagar0 Posts: 136
    what did you not like about them? hope i did not make a big goof up. i just got 4 racks :huh:
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  • BrisketBobBrisketBob Posts: 124
    I'm a pork rib fan, don't like beef ribs. It's just a matter of taste.
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  • belle's dadbelle's dad Posts: 146
    Boatman: I agree, I'll stick to pork ribs anytime. Like them a lot better. Usually do baby back but this week-end I did some St. Louis ribs --Hmmmm good. My large egg is now full of close to 40 lbs of pork butts. Doing some pulled pork for Cancer Society "Walk for Life" event. My team will sell sandwiches and donate proceeds to the Cancer Society. The 40 lbs of pork is my donation. We did the same thing last year and raised a health sum for Cancer.

    Gordon
    Vero Beach, FL
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  • gdenbygdenby Posts: 4,416
    I usually just use salt and pepper on beef ribs, maybe just a bit of DP Cowlick. Oak for smoking. While I have made them in just 3.5 hours, and had good results, I usually allow 5 hours. Less, and there is a good chance that they may be both to tough and too greasy. If you can get whole "dino bone" beef ribs:

    DinoBones.jpg

    they can end up as tasty and tender as steak.
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  • BoatmanBoatman Posts: 854
    Just prefer pork ribs I guess....hope yopu like them B)
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  • BoatmanBoatman Posts: 854
    You said it....love steak and pork ribs, not beef ribs. B)
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  • BoatmanBoatman Posts: 854
    Saw your post about that....good deal. I admire people that can donate time and effort to worthy causes B)
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  • ZymeZyme Posts: 180
    Yeah, right there with everyone--I prefer pork too. I've tried a couple of different ways and nothing is the same as good old baby backs.

    ...which isn't to say I'm not up for trying again with a new recipe :whistle:
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  • Boatman,

    Why put honey on them? That may have been the problem

    Good eggin'
    _paul
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  • Not a mistake. Both can be quite good. One thing to note is that you want to use a different set of flavors with beef and pork. Most pork rubs are pretty sugar-heavy. I tend to like low sugar, spicy rubs on beef ribs. I also find that you sometimes have to cook them a bit longer than pork to get them tender.

    Here are some examples of some beef rib cooks I've done that have been quite tasty. Click on the titles to go to the writeups of the cooks and recipes on our blog.

    Beef Ribs With Pomegranate Glaze
    6a00e5502e1c018834012876a10433970c-800wi

    Beef Ribs With Maple-Bourbon BBQ Sauce
    6a00e5502e1c018834011168691bf7970c-800wi

    Coffee-Cardamom Beef Ribs

    6a00e5502e1c018834011570dfadd0970c-800wi

    Enjoy!

    -John
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  • BoatmanBoatman Posts: 854
    Yeah, could be...trying to get creative :blush: liked the Makers Mark though....use that a lot B)
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  • ShiffShiff Posts: 1,260
    We prefer beef ribs but only if they are back ribs, not short ribs. Short ribs are part of the chuck and have a different flavor and are tougher than beef back ribs.
    Barry Lancaster, PA
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  • Little StevenLittle Steven Posts: 27,276
    Boatman,

    Don't give up on the beef just yet. I find that if I have ribs from good beef and cook like spares...7-8 hours they are great. The grissle and fat have to render.

    Steve

    Steve 

    Caledon, ON

     

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  • glc203glc203 Posts: 39
    For ribs, beef tends to be either fat or lean, ie, you can bite into a hunk of fat or a tough piece of meat. With pork, the two meld much better.

    Similar to brisket, beef ribs do better lower and slower than pork. But that contrast in textures is still there. Some love it, some don't.
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  • JeffersonianJeffersonian Posts: 4,244
    That was my thought, that I'd do savory over sweet with beef ribs. These were done with DP Cowlick and were pretty good:

    DSC00190.jpg
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  • BoatmanBoatman Posts: 854
    Yeah, these were back ribs....maybe it was the honey, but I'll still stick to pork baby backs B)
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  • Judy's EggJudy's Egg Posts: 104
    I agree. Cooked beef ribs 3 times and every time I wish I had done pork BB's.
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  • fishlessmanfishlessman Posts: 16,791
    with the beef i always look for the big curved ones. when you foil the beef ribs they pick up more of a potroast flavor, try and just cook them around 235 for 6 or 7 hours inderect to avoid steaming them

    http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=674282&catid=1
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  • fishlessmanfishlessman Posts: 16,791
    with the beef i always look for the big curved ones. when you foil the beef ribs they pick up more of a potroast flavor, try and just cook them around 235 for 6 or 7 hours inderect to avoid steaming them
    http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=674282&catid=1
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