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 back ribs

IrishDevlIrishDevl Posts: 1,390
edited March 2012 in EggHead Forum
Got some beef back ribs today.  Never cooked them before, any suggestions?

Comments

  • Take em back and get some pig ribs :))
    LET'S EAT
  • NibbleMeThisNibbleMeThis Posts: 2,293
    If you are talking about beef back ribs (cut off the ribeye), I like to do them this way:
    http://www.nibblemethis.com/2010/09/beef-back-ribs-aka-dino-bones.html

    If you are talking about short ribs, I like to do a smoke then braise with them.  I follow this recipe of Chris Lilly's for that:  http://www.grilling.com/food/recipe/544/
    Knoxville, TN
    Nibble Me This
  • IrishDevlIrishDevl Posts: 1,390
    No way, I must try these.  I am all pig ribbed out for now, need to expand the menu.
  • IrishDevlIrishDevl Posts: 1,390
    Thanks Nibble, I would say cut off the ribeye.  I was in Wall Mart and they had them, so I figured why not.  
  • fishlessmanfishlessman Posts: 22,972
    i cook them standing on end and flip during the cook, most of the cook done standing in my rib rack. 235 inderect and i add a little white sugar to the rub im using, just a dusting. the beef gets eaten before the babybacks here

    image
  • IrishDevlIrishDevl Posts: 1,390
    Thanks fish, is the cook about the same amount of time as the baby backs?
  • fishlessmanfishlessman Posts: 22,972
    i put the bb on an hour or so after, the beef took longer
  • gdenbygdenby Posts: 5,935
    [IMG]http://i53.photobucket.com/albums/g57/gdenby/DinoBones.jpg[/IMG]

    Beef back ribs aka "dino bones" are wonderful. The best ones are not left over from cutting away boneless rib-eye steaks. One place I buy them cuts them so that they are pretty much a steak on a bone. Another place offers them after almost all the meat has been cut away. There is a big price difference. The less meaty ones I cook lo-n-slo, about 5 hours. That renders out fat, and leaves an almost crispy meat. The meatier ones I cook between 300 & 350 till the meat draws back (see above.) The meat pictured was just short of medium-well, tender, and very succulent.
  • R2Egg2QR2Egg2Q Posts: 1,981
    I've managed to find some pretty meaty ones:

    image

    I like to cook them indirect in the 280-300 range for 3 to 3 1/2 hrs.  They're really tasty.

    image
    XL, Large, Small, Mini Eggs, Humphrey's Weekender, Superior Smokers SS-Two, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Thai Charcoal cooker, Webers: 18.5" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG

    Bay Area, CA
  • khristyjeffkhristyjeff Posts: 155
    Google Thor's Beef Ribs.  I made some terrible beef ribs until this recipe.  It's a combo grill and bake but you can adjust to go all egg if you want.  
  • IrishDevlIrishDevl Posts: 1,390
    They look good.  Khristy - I will take a look at Thor's recipe.  Thanks.  Cooking them tonight I think.
Sign In or Register to comment.
Click here for Forum Use Guidelines.