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.

Something New - Beef Ribs With Pomegranate Glaze

FearlessGrillFearlessGrill Posts: 695
edited 10:03PM in EggHead Forum
Hi all,

I've been wanting to make these for a while, but haven't been able to find beef ribs on a day when I've had time to make them. Finally tried them last week, and they came out pretty good, though the sauce burned a bit at the end when I stupidly got distracted. Guess I need to make them again. :)

Full writeup of the cook is posted on our blog at:

Sorry about the crappy picture - my hands were covered in sauce, and I asked my friend to take the pics. Not sure what she was aiming at. This was the best one.


To make these, I started with 4 large racks of beef ribs. I removed the membrane, coated lightly with olive oil, and used a rub that I found at, which called for 3 tablespoons black pepper, 2 tablespoons kosher salt, 2 teaspoons chili powder, 1 tablespoon white sugar, 1 tablespoon onion powder, 1 teaspoon cayenne pepper, 2 teaspoons mustard powder, and 2 teaspoons garlic powder. I cooked them indirect at 250 dome, with hickory smoke. I sprayed them once per hour with pomegranate juice.


While the ribs were cooking, I made up the sauce, which I found on a site called Take 2 teaspoons ground cumin, 2 teaspoons chili powder, 1 teaspoon ground chipotle peppers, 1 teaspoon ground coriander, 1 teaspoon mustard powder, 1 1/2 cup finely diced onion, 2 cups catsup, 1/4 cup molasses, 1/2 cup pomegranate molasses, 1/4 cup whole grain mustard, 1 teaspoon garlic powder, 1 teaspoon dried oregano, and 1 teaspoon kosher salt, and cook at medium-high heat for about 5 minutes. Reduce heat to low and simmer for about 2 hours.

When the ribs started to recede from the bone and the meat seemed tender, which happened after about 5.5 hours, I pulled the ribs out of the Egg, brushed with sauce, and put back in for about 45 minutes.

I really liked the combination of this sauce with the taste of the ribs. As I said, I accidently burned the sauce while the ribs were cooking, but my guests barely noticed, and just spooned some more on at the table.




  • Looks great John. The pic of the finished product is not too bad since you can see the nice smoke ring and the juiciness of the meat. Nice job.
  • Rib BonesRib Bones Posts: 449
    Wow John! Those ribs look delicious and sound even better!! :) :) Were they as tender as pork ribs?
  • Thanks.

    They were pretty tender, though I don't think they were as tender as pork ribs. They weren't quite at the falling off the bone stage, but I also didn't foil them to get them there. That's been my experience with these type of beef ribs in general.

  • Rib BonesRib Bones Posts: 449
    Thanks for the info. Really enjoying your Blog! :) :)
  • Thanks. My wife will be glad to hear that. She writes most of it - I do special guest appearances for BBQ and sometimes bread.

  • They look good to me
Sign In or Register to comment.
Click here for Forum Use Guidelines.