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Beef Ribs

Rolling EggRolling Egg Posts: 1,995
edited 7:06AM in EggHead Forum
I purchased a slab of beef ribs the other day after years of having them on my "to do" list. Couldn't wait any longer so I set the egg up at 240 indirect with the platesetter in and threw them on. They went on about 10:30 this morning with Lotta Bull seasoning and pecan wood for the smoke. These pics were from just a few minutes ago and they seem pretty much done. They are pulled back from the bone and pass the bend test. I did grab a little pinch and tasted it and they were dang good. Hope everyone is having a great day!
And before anyone ask, No I was not spritzing them with 409.


  • Capt FrankCapt Frank Posts: 2,578
    They look great! :ohmy: :cheer:
  • BigABigA Posts: 1,157
    pictures of ribs always get me hungry!! :laugh: Looks GREAT!!
  • Big'unBig'un Posts: 5,909
    Looking goooood! When do we eat? :laugh:
  • BacchusBacchus Posts: 6,019
    Looks great.
    Pecan is maybe my favorite smoking wood.
  • cookn bikercookn biker Posts: 13,407
    They look dang tasty!! Would you keep them in your rotation?
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • Well done on them ribs! They look awesome. I have found that since beef ribs are carved and left with little meat, that befriending your local butcher and asking him or her to carve you some special is well worth the effort.

    The beef ribs that they sell at my Publix are pretty thin. Obviously most of the meat is left on the rib roast at $12.00 a pound. Since I know about 4 butchers there on a first name basis, they are happy to carve beef ribs for me, leaving a gracious plenty meat on those bones. They all know me as the Big Green Egg Dude.

  • CrimsongatorCrimsongator Posts: 5,795
    Let me know if you survive the 409 spritzer :evil:
  • Rolling EggRolling Egg Posts: 1,995
    I did survive. These things were better than I expected. I will go lighter on the Lotta Bull seasoning the next time. It's pretty salty and almost overpowering. My fault though, I went pretty heavy.
  • Rolling EggRolling Egg Posts: 1,995
    Yes I will keep them in rotation. They really suprised me at how good they were. I over powered them with the rubb but they are still great.
  • LobichoLobicho Posts: 557
    nice ribs
    me want some!!!
  • ShiffShiff Posts: 1,707
    Beef ribs are my favorite and yours look great.

    I usually cook mine at around 225-250 for about 5 hours.

    I am lucky to have a local market that carries them when their supplier has them. They just got some in and I stocked my freezer.Of course after seeing yours, I'll have to defrost some.
    Large BGE
    Barry, Lancaster, PA
  • Mr HollowayMr Holloway Posts: 2,034
    Looks very tasty :)
    Got a rack in the freezer
    I think I hear moo-ing :laugh:
  • JLOCKHART29JLOCKHART29 Posts: 5,897
    Wow those look great! I did some shorts about a month ago but don't guess I have ever done a rack of them. Ya beat me to the 409 remark. I had it loaded! :laugh:
  • GriffinGriffin Posts: 7,674
    Those look awesome. I need to find a butcher instead of just the grocery store so I can get some good looking beef ribs that aven't been over trimmed.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings


  • LDDLDD Posts: 1,225
    those look real good... how long did you cook them? at what point did you take them off?
    context is important :)
  • Rolling EggRolling Egg Posts: 1,995
    These cooked for 6 hours at 240 pit temp.
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