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

Country style beef ribs

Buck
Buck Posts: 21
edited November -1 in EggHead Forum
I am planning on cooking some country style beef ribs this evening, and need help with times, temp, inderect/direct? Any help would be a great help. You folks have always been great at helping my cooking on the egg. [p]Thanks in advance,[p]Buck
· Share on FacebookShare on Twitter

Comments

  • Rumrunner
    Rumrunner Posts: 563
    Buck,
    Something "new" the supermarket industry is trying. They are nothing other than boneless chuck cut into strips, cubes, etc. [p]I would recommend marinating for a few hours in the marinade of your choice (right now a soy and brown sugar, garlic sounds good). I would then cook lo 'n slo, as you would beef or pork spareribs. Depending on the thickness, cook at 250°-275° for 4-5 hours, plus or minus. Add some hickory or maple at the begining couple of hours for added flavor.
    · Share on FacebookShare on Twitter
  • Buck
    Buck Posts: 21
    Rumrunner,[p]Grrreattt! I will do exactly that. Thanks.
    · Share on FacebookShare on Twitter
  • Rumrunner
    Rumrunner Posts: 563
    Buck,
    Indirect....sorry, forgot to mention
    · Share on FacebookShare on Twitter

Categories