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My first, but certainly not last, beef ribs.

epcotisbestepcotisbest Posts: 1,942
edited November 2017 in EggHead Forum
For some reason I have never made beef ribs. These were labeled beef chuck ribs, whatever that is. 275 indirect for a little more than five hours using lots of apple wood for smoke. Slathered on some sauce the last 30 minutes. Very tender, moist and flavorful. They were so dark I was afraid I might have over cooked them, but I guess it was just the coffee rub that made them so dark.






Comments

  • bgebrentbgebrent Posts: 16,485
    Those look great man!  Strong first effort on the beef ribs.
    Sandy Springs & Dawsonville Ga
  • dsrgunsdsrguns Posts: 357
    Very nice. I have had these several times and they did not disappoint. Looks like you nailed them. 
      
    XL BGE
    MD
  • Hawg FanHawg Fan Posts: 1,463
    Outstanding!  I've started cooking beef ribs instead of brisket when I'm just cooking for my wife and me.

    Any road will take you there if you don't know where you're going.

    Terry

    Tulsa, OK
  • That looks delicious. Not sure what I'm waiting for, but I've never done these. Thanks for the motivation.
    Stillwater, MN
  • Hans61Hans61 Posts: 3,409
    Great job on those!
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
  • Dang they look good... hungry... again
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
  • epcotisbestepcotisbest Posts: 1,942
    Thank you everyone. These were good and I am gonna finish off the couple that were left as a midnight (OK, 10 p.m.) snack.
  • bluebird66bluebird66 Posts: 2,031
    Wow, those look great!
    Large Egg with adjustable rig, Kick Ash Basket and various Weber's
    Floyd Va

  • logchieflogchief Posts: 1,323
    Nailed those.  As @lousubcap said brisket on a stick.  One of my favorite cooks, unfortunately the only place I can find the whole plates is RD.
    LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
  • epcotisbestepcotisbest Posts: 1,942
    Wow, those look great!
    logchief said:
    Nailed those.  As @lousubcap said brisket on a stick.  One of my favorite cooks, unfortunately the only place I can find the whole plates is RD.
    Thank you.
  • EGGCELLENT!!!  Way to represent. 
    SoCal  XL BGE 2016, MES, 18.5 WSM,  36"&17" Black Stone, Adj Rig, Woo, Grill Grates, SS Smokeware Cap, KAB,  FB 300, Thermapen 
  • Great looking cook. Way to nail it on your first try. I still haven't cooked them. 

    Louisville, GA - 2 Large BGE's
  • SmokingPineySmokingPiney Posts: 2,282
    edited November 2017
    Great job on these ribs...they're money.  :)  
    South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS 
  • Very nice - well done!!
    Memphis, TN 
  • epcotisbestepcotisbest Posts: 1,942
    Great looking cook. Way to nail it on your first try. I still haven't cooked them. 
    You should go ahead and give them a try. The flavor is well worth the effort.
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