Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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 at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

beef ribs

pokeypokey Posts: 59
edited 2:19PM in EggHead Forum
Going to try beef ribs this weekend, had someone give some suggestions and thought I may run past some of you. I was told to remove the membrane and pack brown sugar at the ends of the bones to help steam the ribs from inside. I have tried them once before and left them on a little too long without testing the internal temp. I will check with a toothpick and temp guage this time (suggestions on temp appreciated).

Thanks,
Pokey

Comments

  • gdenbygdenby Posts: 5,935
    I remove the membrane. A fellow at work did some without removing the membrane, and complained the results were tough.

    Have not heard of packing the bone ends with brown sugar. Don't suppose it would hurt.

    I find that beef ribs can be somewhat greasy, especially the ones removed from the prime rib cut. So I try to hold them longer at 190 internal for a bit of extra rendering.
  • pokeypokey Posts: 59
    Approximately how long and at what dome temp do you shoot for? (250 for 4-5hrs)
  • Grandpas GrubGrandpas Grub Posts: 14,226
     
    When I first got my large I did some beef ribs and man were they terrible. One of my few failure cooks on the egg. The cook was so bad the neighbors dog ran away.

    Those ribs were lean and I cooked them too long, just couldn't even eat them.

    It took about 4 years for me to give them a try again. I got as meaty ribs as I could find. I wasn't expecting much so I just salt and peppered them and put them on the egg.

    Cooking them at 250° dome. I don't think I ever checked the meat temperature just used a tender test and meat pull back on the bone to see when I thought they were done.

    As stated above a lot of grease rendering so I am glad I had a deep catch pan under the ribs.

    When the ribs were tender I cut a slice tasted it and then pulled the ribs off of the egg.

    This time one of the best tasting cooks I have had. From my experience get the meatiest ribs you can find and cook until tender.

    These gave pork ribs & baby back ribs a real run for the money.

    beefrib3done.jpg

    beefrib1.jpg

    beefrib2.jpg

    Hope you have a good cook and make sure you take some pictures and notes and share with the rest of us.

    GG
  • fishlessmanfishlessman Posts: 22,972
    the biggest trick to beef ribs is finding a rack with good meat on it, if the meat isnt enough they are tough. removing the membrane is alot of work, not like pork spares, needs to come off though as it is very tough. i think these went just under 7 at 235 grate, 250 dome would work, babybacks went on after a couple hours

    http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=674282&catid=1
  • Richard FlRichard Fl Posts: 8,247
    Did a batch, 6 ribs, individually cut and marinated in soy for an hour and then sprinkled with sesame seeds. 250 for 4 hours, indirect. Normally a full slab takes me 5-7 hours. Believe that the ribs being individual cut down on the cooking time.

    BEEFRIBSCOOKEDDSCN0860.jpg

    http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=907369&catid=1
  • Egg JujuEgg Juju Posts: 658
    I love beef ribs... I do them anytime I can find them at whole foods. The real trick, as others have stated, is getting some with meat on them. The first ones I got would have made good stock, but there wasn't any meat to speak of.

    Here is my recipe...
    http://www.quelfood.com/recipes-1/beef/dinosaur

    ...and some gratuitous photos if you like.
    http://www.quelfood.com/photo-album/beef-ribs


    I don't temp them... just give them a little tug to see if they are tender. Remember... this is really steak on a stick.
    Large and Small BGE * www.quelfood.com
  • pokeypokey Posts: 59
    Thanks a bunch! The tips and pics help a great deal.
  • pokeypokey Posts: 59
    One more question, does anyone have a preference on wood chunks for beef ribs?
  • hornhonkhornhonk Posts: 3,841
    I like to use hickory chunks.
  • fishlessmanfishlessman Posts: 22,972
    small amout of oak and cherry works for me, i dont use much with beef ribs, sometimes just lump
  • RascalRascal Posts: 3,802
    Nicely done!! 8 - ),,,
  • Grandpas GrubGrandpas Grub Posts: 14,226
     
    I haven't tried Oak, expensive out here, but cherry wood is great. I like fruit wood and use them a lot. Grape vine smells funky when burning but leaves a great taste also. Jack Daniels chips are very good also.

    GG
  • NibbleMeThisNibbleMeThis Posts: 2,293
    Here is my favorite version, a slight modification of Adam Perry Lang's from his BBQ25 book:

    http://www.nibblemethis.com/2010/09/beef-back-ribs-aka-dino-bones.html
    Knoxville, TN
    Nibble Me This
  • Egg JujuEgg Juju Posts: 658
    I used hickory for a while and I have tried mesquite, but I pecan now. That isn't to say hickory isn't good-- it is.
    Large and Small BGE * www.quelfood.com
Sign In or Register to comment.
Click here for Forum Use Guidelines.