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 Ribs first attempt

2BAMBAM4 Posts: 64
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...