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
Tractor's Beef Ribs
Options
Tractor
Posts: 288
I'll be posting my beef ribs cook on this thread. Just finished calibrating the thermometer and adding coal.
I've read a lot of posting here re: beef ribs. I've only done them one other time a few years ago and they were decent, but I didn't cook them nearly long enough.
I had planned on cooking these about 5 hours at 250 like as seems to be the consensus around here. However, I just spoke with Judge Bean (local pitmaster, restauranteur and Texan). When he said they have to cook a long time. I said "yeah, like 5-6 hours, right?". He and one of his cook guys, laughed and he said "we cook ours a lot longer than that. More like a couple of days. He said to cook'em at 180.
So I'm gonna try to stabilize the Egg at 180, cook them til tomorrow around 1 or 2. See how they're doing and if they're not there yet, crank the heat on up to 250 to finish them. The deadline is my birthday party at 4pm.
I've read a lot of posting here re: beef ribs. I've only done them one other time a few years ago and they were decent, but I didn't cook them nearly long enough.
I had planned on cooking these about 5 hours at 250 like as seems to be the consensus around here. However, I just spoke with Judge Bean (local pitmaster, restauranteur and Texan). When he said they have to cook a long time. I said "yeah, like 5-6 hours, right?". He and one of his cook guys, laughed and he said "we cook ours a lot longer than that. More like a couple of days. He said to cook'em at 180.
So I'm gonna try to stabilize the Egg at 180, cook them til tomorrow around 1 or 2. See how they're doing and if they're not there yet, crank the heat on up to 250 to finish them. The deadline is my birthday party at 4pm.
Comments
-
I just did some short ribs but took em off at 3-1/2 hrs. I think that is probably plenty for short ribs. Beef ribs a couple of days? Can't quite imagine that. Like imagining a brisket cooked a couple of days. I did the short ribs to 190 internal..brisket style. No, they aren't falling off the bone but who came up with that anyway! No rib expert here so will be interested in what others think.
mShark -
You will never get an egg to stabalize at 180° for any length of time, even if you lived where it's below zero, eventually the egg is going to heat up and not maintain that low of a temp and or just go out...stick with 250 or even 235 dome and you should be fine.they will be done when they're done...at 180 dome it would take the ribs a very long time and they would never get above 180 at best..
-
Tractor, are you cooking short ribs or the full “dinosaur bones”? Your pitmaster friend is correct about cooking at least 20 hrs. if you are using a stick burner and holding at 180. Used to do the dinosaurs all the time and they were great.
Using the egg, Wess is correct on holding the egg below 200 for an extended period, just won’t happen.
I would plan on about 6 hrs at 225 indirect for short ribs or 10+ hrs doing the full bone. Given enough time they will get very tender.
Good luck with your cook and Happy Birthday.
PopsicleWillis Tx. -
-
Dinosaur bones. I'm gonna try to hold it at 180 and if it creeps up, it creeps up, right? I can't imagine they'll be any worse for cooking 10-12 hours. My guess is the temp will climb like you & Wess are saying...esp since my gasket is nonexistent. lol
It has been stable at 180 for an hour+. Will post some pics and an update. -
Are you advising someone that they can get a 20 hour cook from a coffee can of lump...once again proving your lack of knowledge...maintaining below 200 will not happen without intervention every couple of hours..low and slow has been a part of cooking since before your parents were born you're free to call it overrated as you know SO much more than the rest of society..past and present...those of us that like lo N slo.. will continue without your blessing..
-
Just offering experienced advice to a question asked..as opposed to being contradictory as you chose to be..
-
So how long were you a vegetarian?
-
An update: about 3+ hours in and somehow it's sticking to 180! Maybe it helps that I have a Medium?
-
You guys are gonna LOVE my new Smokestack® system for doing ribs on a Medium. lol
-
Not to argue the fact..but is your thermometer calibrated?.....If you can keep it that low for 2 days..you're a better man than me..and believe me..a light bulb in an egg could get hotter than 180 in 2 days
-
Sounds like you been playin us....
-
Tractor, here's a link to some 6 hour beef ribs I did about 2 weeks ago
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=941808&catid=1 -
Wess, just cooking 10-12 hours depending on how much the temp climbs. Also, calibrated thermo just before cooking today.
-
WOW! That's an outstanding cook! Were they as good as they look?
-
Update (12:40): Was gone for a few hours and upon returning home temp dropped to 170. Stoked her back up to 180 and am going to bed. Probably check it out around 6AM.
-
Another update (9:40AM): 180 held all night long! (Or at least it showed 180 when I woke up...lol) Going on 17 hours!
I'm about to post some pics. -
Calibration
Rub
Beef rack kinda big for my Medium
This is what I was joking about with my new Smokestack® technology. Get it?
Gained additional clearance by raising the thermo
Coming up to temp
Bottom vent setting that held 180
Daisy wheel setting that held 180
-
Looking forward to seeing the results of your patented Tractor SmokeStack Dinosaur Beef Ribs!
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