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Beef Ribs for Saturday dinner!

Well I have never cooked beef ribs before (always pork)....so this will be the first. Stopped by my local Butcher and picked up 2 ribs, just over 4lbs. Going on the LBGE tomorrow for Saturdays dinner.





Rubbed down with yellow mustard and Southern Links Steak and Brisket rub to sit in the frig. overnight. 




Comments

  • lousubcaplousubcap Posts: 17,046
    Those are dino ribs where I come from.  Great score to get those sized back ribs and some sweet marbling as well.   You are in for a true banquet on the far end of a pretty easy cook.  Trust the tooth-pick for the win.  
    BTW- like their pork cousins, remove the membrane before firing 'em up.
    Above all, have fun.
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • That is a beautiful slab of meat. Looking forward to the results. 
    Snellville, GA


  • THEBuckeyeTHEBuckeye Posts: 4,046
    Easy cook, fun before and after. 

    Feast! 
    New Albany, Ohio 

  • FoghornFoghorn Posts: 6,582
    Looks great.  Ribs that thick can take a while.  Give yourself plenty of time.

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • SBGonzoSBGonzo Posts: 137
    Dino Ribs are on and smoking away. Put them on about 11:30am....a little later then I initially wanted to.....oh well. 

    lousubcap said:
    Those are dino ribs where I come from.  Great score to get those sized back ribs and some sweet marbling as well.   You are in for a true banquet on the far end of a pretty easy cook.  Trust the tooth-pick for the win.  
    BTW- like their pork cousins, remove the membrane before firing 'em up.
    Above all, have fun.
    Good call on the membrane, I would have completely forgotten. Lol 




  • shtgunal3shtgunal3 Posts: 4,014
    How are the ribs coming along?

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

  • SBGonzoSBGonzo Posts: 137
    Wow, all I can say is wow! I am floored at how amazing these tasted! The kids (4yrs old and 9yr old) even liked it.....zero leftovers. Of course the dog got some too. They had a BIG Beefy flavor and very moist, the meet cut like butter! 

    I will have to make these again...they were a big hit. Great Dinner, fun cook....enjoy the pictures! 

    1/2 through the cook, you can see the fat starting to break down. 




    All done...total cook time 6.5 hours give or take. Internal temp 205ish, the meet was very soft. Rested about 25min wrapped in butcher paper. 



    A quick shot inside

     

    All done.....Dino Bones are left.

     


  • dsrgunsdsrguns Posts: 387
    Yep. Well done.
      
    XL BGE
    MD
  • lousubcaplousubcap Posts: 17,046
    Nailed it.  Congrats and welcome to brisket on a stick.  Most eggcellent.
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • dmchicagodmchicago Posts: 1,127
    Meat.
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Dennis - Austin,TX
  • SBGonzoSBGonzo Posts: 137
    lousubcap said:
    Nailed it.  Congrats and welcome to brisket on a stick.  Most eggcellent.
    "Brisket on a stick" lol love it! 
  • That is some great looking meat right there. 
    Snellville, GA


  • SSQUAL612SSQUAL612 Posts: 967
    If it taste half as good as it looks the Porcelain God is going to be requesting a second helping. 
    SoCal  XL BGE 2016, MES, 18.5 WSM,  36"&17" Black Stone, Adj Rig, Woo, Grill Grates, SS Smokeware Cap, KAB,  FB 300, Thermapen 
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