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

Beef back ribs - Turbo

Kevinok
Kevinok Posts: 2
in Beef
This cook was actually from a couple of weeks ago. Decided to have a go at some beef back ribs - only ever done short ribs before and they were pretty okay but this cook turned out really well. 

On at 11am at 300 degrees, wrapped in foil at around 12:30pm at internal temp of 165 degrees, off at 2:30pm when the dull end of a wooden skewer met no resistance.

 They were done sooner than expected so I left them to rest wrapped in foil and a towel until 4:30pm, then a liberal coating of BBQ sauce and back on the grill to finish and reheat.

Best thing I've cooked to date!


· Share on FacebookShare on Twitter

Comments

  • Foghorn
    Foghorn Posts: 10,081
    Outstanding.  And welcome aboard.

    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

    · Share on FacebookShare on Twitter

Categories