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 question?

Unknown
Unknown
edited November -0001 in EggHead Forum
i bought some beef ribs and would like to know what temp. direct or indirect and for how long to cook. thanks for any help
· Share on FacebookShare on Twitter

Comments

  • gdenby
    gdenby Posts: 6,239
    mo egg,[p]I've done beef ribs a couple of times. I found that the 3-1-1 method that's used for pork spares works pretty well. The best ones I've made, I brined for 2 hours or so. Cooked them on a raised grate above a drip pan, with the dome running about 250. At three hours they looked almost done, but were still pretty tough. 45 minutes in foil, and they had become quite tender. Then I did them another 1 1/4, mopping them every 15 minutes.[p]I tried them without foiling or brining, and they tended to come out kind of chewy, because they have more cartiledge, and being thicker than pork ribs, the outside can get a little over cooked while the inside wasn't done enough.[p]gdenby

    · Share on FacebookShare on Twitter
  • tach18k
    tach18k Posts: 1,607
    mo egg, 250 dome , indirect no foil or water, 5-6 hours

    · Share on FacebookShare on Twitter
  • WestCoastBarbeque
    WestCoastBarbeque Posts: 28
    mo egg, I find that I need to go a little longer with beef ribs especially if they have not been all trimmed up by the butcher, so 6 to 7 hrs indirect at 250 works for me. If they have been trimmed up and not much meat on them you might be able to get away with 5 to 6 hrs. Peace...

    · Share on FacebookShare on Twitter

Categories