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:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Beef Ribs first attempt
New to the forum and to the BGE, yet not new to using fire. I pulled the trigger and moved over from pellet to the BGE after having spent years with briquettes. Evolution I guess.
This will be my third cook on the XL. Tonight was beef ribs. All in preparation for an epic pulled pork cook at the end of this coming week.
I do my fire as I did as a kid, with the old wood buning kitchen stove, start at the front let it burn away from the vent to the back. I load the lump and my wood. The wood I'm using is oak staves from a tequila cask.
Being my first set of beef ribs I admittedly didn't give myself the needed time for the longer smoke. (And I'm writing this as I wait and stomach's rumbling) (so there's a picture of my want it now moment!, yes., I know if I'm looking I'm not cooking) I'm one of those guys who likes to go from the fridge to the grill. Yet, the cold introduced really drops temp in the egg. (Learning the curve here)
For beef I like my homemade rub. I use kosher salt, granulated garlic, granulated onion, herbs de provence, Chipotle powder, maple sugar, coarse ground pepper, celery seed (listed in order of amount) rub both side of the ribs (membrane remove)
Set my dome temp to 250 and put the ribs in a rack and started my wait. After several hours and a realization I sadly underestimated what I really wanted to do... I had a salad... then I sliced off an end piece... yes, I know patience. I know. Anyway, here's my first go at beef ribs...
This will be my third cook on the XL. Tonight was beef ribs. All in preparation for an epic pulled pork cook at the end of this coming week.
I do my fire as I did as a kid, with the old wood buning kitchen stove, start at the front let it burn away from the vent to the back. I load the lump and my wood. The wood I'm using is oak staves from a tequila cask.
Being my first set of beef ribs I admittedly didn't give myself the needed time for the longer smoke. (And I'm writing this as I wait and stomach's rumbling) (so there's a picture of my want it now moment!, yes., I know if I'm looking I'm not cooking) I'm one of those guys who likes to go from the fridge to the grill. Yet, the cold introduced really drops temp in the egg. (Learning the curve here)
For beef I like my homemade rub. I use kosher salt, granulated garlic, granulated onion, herbs de provence, Chipotle powder, maple sugar, coarse ground pepper, celery seed (listed in order of amount) rub both side of the ribs (membrane remove)
Set my dome temp to 250 and put the ribs in a rack and started my wait. After several hours and a realization I sadly underestimated what I really wanted to do... I had a salad... then I sliced off an end piece... yes, I know patience. I know. Anyway, here's my first go at beef ribs...
Comments
-
Well... wow! Without using a water pan or the crutch. These are flavorful and fall off the bone. I'm liking this Egglife
-
Looks good to me. 👍
-
Looks like you did very well! One of my favorite cooks!Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
-
Heck yeah… looks greatCharlotte, 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"
-
Yummy!
Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
Looks good. One of my top beef meat choices.
XLBGE, LBGE
Fernandina Beach, FL
-
Content moved to pork thread
Categories
- All Categories
- 183.2K EggHead Forum
- 15.7K Forum List
- 460 EGGtoberfest
- 1.9K Forum Feedback
- 10.4K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 517 Baking
- 2.5K Beef
- 88 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 32 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 544 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 37 Vegetarian
- 102 Vegetables
- 314 Health
- 293 Weight Loss Forum