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

Rack Of Beef Ribs

dbCooper
dbCooper Posts: 2,533
in EggHead Forum
Prime rack from Creekstone Farms.  With a ready availability of farm-to-table producers in my area, we are not in the habit of having meat shipped to us.  Due to someone on the forum several months back, I ordered a two rack pack when they were having discount pricing.  Thinking they were around $70. and $15. for shipping.  Money well spent for sure.
About three hours in...
Guard dog on duty...
They were done after about 6 hours, running at 240-250 with hickory chunks.
No plated pics, we had asparagus and cukes/onions in vinegar for sides.
LBGE, LBGE-PTR, 22" Weber, Coleman 413G
Great Plains, USA
· Share on FacebookShare on Twitter

Comments

  • paqman
    paqman Posts: 4,853
    They look great!  What was your final temp?  It takes me way more than 6 hours to cook them 😳

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
    · Share on FacebookShare on Twitter
  • Photo Egg
    Photo Egg Posts: 12,136
    Lol…guard dog.
    ‘Great looking ribs
    Thank you,
    Darian

    Galveston Texas
    · Share on FacebookShare on Twitter
  • dbCooper
    dbCooper Posts: 2,533
    paqman said:
    They look great!  What was your final temp?  It takes me way more than 6 hours to cook them 😳

    When doing ribs, beef or pork, I don't check the meat temp.  Probing with a toothpick for tenderness works well, for me, to know when they are done.
    They were cooked at the felt line, Egg was steady at 240-250 the whole time.
    LBGE, LBGE-PTR, 22" Weber, Coleman 413G
    Great Plains, USA
    · Share on FacebookShare on Twitter
  • Mickey
    Mickey Posts: 19,700
       
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). 

    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 34,438
    Brisket on a stick right there.  Great cook.  
    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.
    · Share on FacebookShare on Twitter
  • bubbajack
    bubbajack Posts: 1,145
    One of my favorite cooks, those look great.
    I drink cheap beer so I can afford good bourbon.

    Salisbury, NC...... XL,Lx3,Mx2,S, MM, Mini BGE, FireDisc x2. Blackstone 22", Offset smoker, weber kettle 22"


    · Share on FacebookShare on Twitter
  • Canugghead
    Canugghead Posts: 12,448
    Beauty. Hard to find beef ribs with so much meat around here. I guess Texas clutch would work too?
    canuckland
    · Share on FacebookShare on Twitter

Categories