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Beef ribs

Unknown
Unknown
edited November -1 in EggHead Forum
Happened to come accross some beef ribs at the local grocery. Slathered them in mustard and "Cow Lick " rub yesterday. Now, how do I egg them?
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Comments

  • Unknown
    Unknown
    Tim H.,
    Well, seems to me that you need to remove the membrane off of the ribs. Hopefully uou did this already and just didn't mention it.[p]As far as cooking them goes, cook them indirect (wither with a plate setter, fire bricks, or pizza stone) and shoot for a dome temp of about 230°- 260° f. Throw on a chuck or two of wood for flavor if ya like. [p]Them ribs take a loooong time to cook so just be patient. I would guess that they will take from 6 - 8 hours. I did some yesterday and they came out great.[p]Hopefully someone will respond soon with a link for ya. I know that I always like the visiual aids.[p]Beers and good luck
    Matt.
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  • Chef Amy
    Chef Amy Posts: 19
    Tim H.,
    I did some yesterday for the first time. Rubbed them the night before. Used a little mesquite and plum for smoking. Cooked them indirect about 220 for 3 hours unwrapped, 3 hours wrapped in foil and 2 hours unwrapped. I lathered them with sauce the last 1/2 hour.[p]They were tender and tasty. Personally I prefer the pork ribs, but these were a good change of pace.
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