Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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 at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Beef Rib questions

edited 6:09AM in EggHead Forum
I am cooking 6 racks of beef ribs in my large tonight, I have never done this many and am looking for advice? I will be using the inverted place setter. Any ideas on times, and temps for this indirect would be great. Thanks.


  • Tim MTim M Posts: 2,410
    New Egger,[p]Beef ribs are not a big favorite on the forum. I have done a few racks over the years and I think everyone here will agree you need to cook LONG. 6-7 hrs is not uncommon at 250-300 deg. They are greasy and long cooking allows them to render themselves of it. You can't hardly hurt them but cooking too short yields a real tough greasy meat. [p]I have some pictures and how to stuff on my website that you might enjoy, look under BEEF.

    [ul][li]Tim's cookbook[/ul]
  • WardsterWardster Posts: 1,006
    New Egger,
    Here is a link to some great step by step photos of how to cook beef ribs....[p]Well, had a good walk through, but it seems their server is down. If you email me, I can send it to you. [email protected]

    Apollo Beach, FL
Sign In or Register to comment.
Click here for Forum Use Guidelines.