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:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
First Try At Dino Bones
Options
Tydfan
Posts: 41
Figured I would give beef back ribs a try today using the Dino Bones recipe in the BBQ25 book. 1 hr 15mi at 325 indirect with cherry lump uncovered then wrap them and back on for another 1hr and 15min foiled. Finish them uncovered for about 15minutes for sauce. Anyone ever tried this?
Tuscaloosa, Alabama
Comments
-
Just did mine direct at that same temp for two hours and pulled at 206.They were super tender and flavorful.Be sure to remove the membrane.
Good luck!!
Hows ya gettin' on, me ol ****?Kippens.Newfoundland and Labrador. (Canada). -
I follow my normal rib recipe -- please post a few finished photos? Thanks
-
Good recipe....great eating!GeorgePalm Beach Gardens, Fl and Blairsville, Ga.
-
Here's mine using the BBQ25 along with http://www.nibblemethis.com/2010/09/beef-back-ribs-aka-dino-bones.html
Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc. -
Will do on the finished pics. I did pull the membrane and rubbed with John Henry's Old Stockyard Steak Seasoning. Hoping for the best.
Tuscaloosa, Alabama
-
@billyray Those look fantastic. What type of sauce if any did you use?
Tuscaloosa, Alabama
-
Looking good
-
Tydfan said:@billyray Those look fantastic. What type of sauce if any did you use?
Mixed 2 Tbs. of Bone Suckin Sauce, 1 Tbs beer and a little of the juice in the foil from the cook. Separate the juice with a fat separator, otherwise it's a little greasy.I also rub them down with 1 Tbs. of Better Than Bullion mixed with 1 Tbs of worcestershire, and seasoned with DP Raising the Steaks, before I put them on the grate.
Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc. -
Half way home. Just drizzled with honey and basted with juices and foiled. More to come.
Tuscaloosa, Alabama
-
Looking good! I have done them this way a couple of times and they are excellent. You are in for a treat!Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
-
Finished.... Tender, juicy and tons of flavor. Will be doing these again. Not a bad snack for $6.
Tuscaloosa, Alabama
-
Here are the pics before they were inhaled.
Tuscaloosa, Alabama
-
Looks good, send some my way.
Not to get technical, but according to chemistry alcohol is a solution...
Large & Small BGE
Stockton Ca.
-
Those look awesome. Was it hard to find back ribs? Also, how many did that rack feed?
-
been all over town this afternon looking for beef ribs.Cookin in Texas
-
Just picked them up at Publix Supermarket. I have also seen them in Wal Mart. They had a pretty good amount of meat on them. Three people ate off them for lunch today.
Tuscaloosa, Alabama
-
found some plate ribs - got them on now. bout to check them- been on an hour or so.Cookin in Texas
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum