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Uncut short ribs?
Butchers saw was broken so I am trying uncut short ribs, he cut them into long singular bones.... This should be fun
Comments
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Slathered with yellow mustard and rubbed with pixie dust, dizzy dust and Toronto steak rub....
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Those look awesome even before they're cooked. Can't wait to see what they look like when they are done.LBGE (still waitin' for my free T-Shirt), DIgiQ DX2 (In Blue, cause it's the fastest), Heavy Duty Kick Ash Basket, Mc Farland, WI.
If it wasn't for my BGE I'd have no use for my backyard... -
Wish me luck
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Your plan sounds good to me. Just plan on a long cook.XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA -
6 to 7 hrs I hope B-)
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My experience is that they take about 5 hours. Tho' big hunks of meat, cut into single bones, they cook faster than a slab.
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Might take longer if you wait for them to pass the bend test.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Phatchris said:Butchers saw was broken so I am trying uncut short ribs, he cut them into long singular bones.... This should be funGreensboro North Carolina
When in doubt Accelerate.... -
@johnmitchell thanks and good luck as well
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And you used to like pork ribs-once you hit beef ribs the pork cousins will be well relegated into second place. Enjoy the cook-great eats await!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.
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They're at 175 now and look, smell and feel awesome... I think I'll sauce with salt lick towards the end.
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Working on the same thing myself. Mine aren't cut though. Simple salt and pepper rub. Put them on at 250 and going to let the temp run up to about 350 by the end. Benn on for almost 3 hours and the egg is at 275.Large and Small BGECentral, IL
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If you have to sauce, please leave one naked for comparison.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Sauce on the side?
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Just saw your question brother Phat. Yes your plan is fine. Just let them run brother. Standing by.
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 know you wasn't asking me but yes, sauce on the side brother Phat.
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. -
Sauce on the side sounds good. Try first and see if you even need sauce. Chances are you won't.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
@Phatchris
Sorry that I just responded brother Phat. Unfortunately I'm working night shift so I just got up. If you ever have questions and I don't respond on the forum feel free to call or text my friend. I don't mind at all to being woke up to talk food!!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. -
Great looking ribs there....
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saluki2007 said:Working on the same thing myself. Mine aren't cut though. Simple salt and pepper rub. Put them on at 250 and going to let the temp run up to about 350 by the end. Benn on for almost 3 hours and the egg is at 275.
Large BGE
Barry, Lancaster, PA -
F 'n awesome cook, will be doing them again very soon... Insanely moist and tender... Devoured in no time... Pics don't do justice. Took just about 7 hrs, no foil , no sauce
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Looks like a winner to me. Could go for 7 or 8 myself about now. Awesome job brother Phat =D>
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. -
They were 2lbs apiece before cook...
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@Phatchris
Only 2 pounds. Well I better change that to I could go for 10 or 12 of them about now. I presumed that they were larger. My mistake brother Phat.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.
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