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 DINO RIBS
WHAT CUT OF BEEF RIBS IS THE BEST FOR LOW & SLOW?
MESQUITE, TEXAS - LBGE, Tejas Smoker, Circle-J 24" open pit grill, indoor & outdoor cooking, beer, camping, more beer & cooking...
Comments
-
All beef ribs lend themselves well to being cooked low and slow. Back ribs are more popular in some areas but I feel this is due to a lower retail price. All beef ribs are excellent in my opinion. But the best are the Dino ribs. This is ribs taken from the short plate of the bovine and left a foot in length or longer. Hence the name dinosaur ribs or Dino if you will. Short ribs and beef short riblets come from the short plate as well. They are just cut shorter than the Dino's . Again all are excellent and lend themselves very well to a long low and slow smoke over smoldering oak embers. You can't go wrong with any of them but if I was forced to chose I would go with the Dino's that were a foot in length or longer. I hope this helps my friend. Now go and enjoy some beef ribs!!
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
@Redskull
I just noticed that this was your first post. Let me say welcome aboard my friend. Can't wait to see those beef ribs!Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Welcome. Beef ribs rule the world.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now).
-
I have to find some beef ribs near me with some meat on them. Everything I see is just bone.
I need a butcher shop.
Redskull - need some pictures of the cook to hold me over till I can find my own please.
Jacksonville FL -
Like others said make sure you get big meaty ribs. I got some from Publix several times and they were horrible I couldn't understand why people even cook them. Then I got some of the big Dino ribs from restaurant depot and they were great.
-
@Redskull
How did the ribs turn out?Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
I plan on a brisket & the DINO ribs this weekend. last weekend i did 2 large racks of pork spare ribs, using the 3-2-1 method, they turned out wonderful, a toothless person could eat them. I used a sticky sauce glaze for the last hour, basting every 15 minute with the heat up to 300 degrees. I like the slightly burnt crutch, along with that melt in your mouth, fall off the bone meat.MESQUITE, TEXAS - LBGE, Tejas Smoker, Circle-J 24" open pit grill, indoor & outdoor cooking, beer, camping, more beer & cooking...
-
Turbo Beef Ribs on Mini Indirect 350. Pull membrane, Rub-mustard-rub, cherry wood. Used coffee rub.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now).
-
Same type cook but on the Large.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now).
-
Big fan of beef ribs-short ribs are easier to find for me than the back ribs. And I prefer the short to back ribs for the meat and flavor. But beef ribs are way better than pork ribs for me. Just an opinion and we all know what those are worth. Happy Birthday USA!Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
-
SGH said:All beef ribs lend themselves well to being cooked low and slow. Back ribs are more popular in some areas but I feel this is due to a lower retail price. All beef ribs are excellent in my opinion. But the best are the Dino ribs. This is ribs taken from the short plate of the bovine and left a foot in length or longer. Hence the name dinosaur ribs or Dino if you will. Short ribs and beef short riblets come from the short plate as well. They are just cut shorter than the Dino's . Again all are excellent and lend themselves very well to a long low and slow smoke over smoldering oak embers. You can't go wrong with any of them but if I was forced to chose I would go with the Dino's that were a foot in length or longer. I hope this helps my friend. Now go and enjoy some beef ribs!!
Large BGE
Barry, Lancaster, PA -
Here are a few pics as of yesterday afternoon. I rubbed mustard over the brisket & ribs, the dry rub made from, well you can see from the photo. let sit in the fridge until 9pm. Had burgers on the BGE last night and let the fire go, after adjusting my heat down to 225 or so. let the brisket sit for an hour to get to room temp. used an ale & apple juice concoction for a water pan, put the brisket on with a few cherry and apple chips soaked in water. got up tho morning and temp still on the spot, 215 deg. i'll take the brisket off when desired internal temp of 203 is achieved. I plan o putting the ribs on a 9am using the 3-2-1 cooking method. i'll post more pics as the morning goes on. Happy 4t of July Weekend y'all...MESQUITE, TEXAS - LBGE, Tejas Smoker, Circle-J 24" open pit grill, indoor & outdoor cooking, beer, camping, more beer & cooking...
-
Ooops!, woke up Saturday morning to check my brisket temp, 201 deg. Raised the lid and found this interesting mess. Burnt ale & apple juice. The brisket turned out great though.MESQUITE, TEXAS - LBGE, Tejas Smoker, Circle-J 24" open pit grill, indoor & outdoor cooking, beer, camping, more beer & cooking...
-
Final results for the DINO Beef RIBS, see photos. Thanks for the help & tips y'all.MESQUITE, TEXAS - LBGE, Tejas Smoker, Circle-J 24" open pit grill, indoor & outdoor cooking, beer, camping, more beer & cooking...
Categories
- All Categories
- 183.1K EggHead Forum
- 15.7K Forum List
- 460 EGGtoberfest
- 1.9K Forum Feedback
- 10.4K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 517 Baking
- 2.5K Beef
- 88 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 32 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 544 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 37 Vegetarian
- 102 Vegetables
- 314 Health
- 293 Weight Loss Forum