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
Options
Boatman
Posts: 854
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 I'll stick to pork ribs any day
Comments
-
what did you not like about them? hope i did not make a big goof up. i just got 4 racks :huh:
-
I'm a pork rib fan, don't like beef ribs. It's just a matter of taste.
-
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 -
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:
they can end up as tasty and tender as steak. -
Just prefer pork ribs I guess....hope yopu like them
-
You said it....love steak and pork ribs, not beef ribs.
-
Saw your post about that....good deal. I admire people that can donate time and effort to worthy causes
-
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 -
Boatman,
Why put honey on them? That may have been the problem
Good eggin'
_paul -
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
Beef Ribs With Maple-Bourbon BBQ Sauce
Coffee-Cardamom Beef Ribs
Enjoy!
-John -
Yeah, could be...trying to get creative liked the Makers Mark though....use that a lot
-
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.Large BGE
Barry, Lancaster, PA -
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.
SteveSteve
Caledon, ON
-
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. -
That was my thought, that I'd do savory over sweet with beef ribs. These were done with DP Cowlick and were pretty good:
-
Yeah, these were back ribs....maybe it was the honey, but I'll still stick to pork baby backs
-
I agree. Cooked beef ribs 3 times and every time I wish I had done pork BB's.
-
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=1fukahwee maineyou can lead a fish to water but you can not make him drink it -
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=1fukahwee maineyou can lead a fish to water but you can not make him drink it
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
- 163 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