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

Want to see how the EGG is made? Click to Watch

Marathon beef ribs

bweekes
bweekes Posts: 725
in EggHead Forum
I was reminded yesterday that beef ribs can have a mind of their own sometimes. They done when they're done, and that's that. 235 with a few chunks of pecan for smoke. Spritzed every hour until probed like butter, which believe it or not, was almost 8hrs. How is that even possible? It's never taken this long before, but then again, I've never cooked them this low before. I'm usually around 250, but these turned out really good. No foil this time, just let them ride. 


Ajax, ON Canada
(XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
· Share on FacebookShare on Twitter

Comments

  • Sweet100s
    Sweet100s Posts: 553
    Aaron Franklin's show last Thursday on PBC focused on Beef Ribs.   The people he interviewed (Louis Mueller) and Aaron seem to put a TON of black pepper on their ribs. 

    They also mentioned not focusing on temp but to just probe till a certain part between the ribs "probes like butter."  
    · Share on FacebookShare on Twitter

Categories