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
Beef Ribs (suggestions for first time)
Monty77
Posts: 667
Was picking up a 14lb brisket from my butcher today and noticed some beef back ribs on the shelf as well. I have never done them before and thought what a way to spend a nice sunday smoking ribs on the egg. I have done more pork ribs more than times than I can count, but wanted to cross this off the list of things to cook.
I have read most of the forum topics on them, so I decided to remove the membrane, rub em up with DP down and dizzy. I stabilized the egg and just put them on a 250* indirect bone down with pecan and hickory chunks. I have also read the recipe from http://www.nibblemethis.com/2012/04/beef-ribs-giveaway-party.html and thought I'd stick pretty close to this as it was pretty much how I figured the process would go.
Any suggestions are more than welcome to help
Large BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada
https://www.flickr.com/photos/monty77/
https://www.flickr.com/photos/monty77/
Comments
-
I've done these from the same source:
http://www.nibblemethis.com/2010/09/beef-back-ribs-aka-dino-bones.html?m=1
And they were great. I had failed miserably with beef back ribs before that.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Ok, looks like I am in good hands then, I am 1 hour into the cook, smells good!Large BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada
https://www.flickr.com/photos/monty77/ -
Computer challenged,(and Sunday afternoon beverage inspired) so I have checked out the above sites, my preference with beef ribs (short or plate if you can get 'em) is to run at around 250*F on the calibrated dome for around 4-5 hours at a minimum-don't have the sure fire tooth-pick test (like pork ribs) but you will know". Once you go beef you will never go back
>- Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint. -
I am cooking some large beef ribs right now and they are already at 86° from 50 in a half hour. I now that may not be right since it is hard to get a good temperature on ribs while cooking. I am indirect on a raised grid so my grid and dome are about the same at 270ish. Don't need them to 4 to 5, should I lower and slow down or let it ride? I'm looking for 145 to be done?XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo.
-
Let 'em ride-I honestly don't think you can over-cook them, within reason. If you are going with the thermo I would run to the 180's at a minimum but as mentioned above no eggspert parameters, just know what works.Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.
-
Looking for clarification on the foil stage, I did not see if its supposed to be bone up or down inside the foil from the write up? I would guess bone down like pork ribs, just wanted to make sure.DMW said:I've done these from the same source: http://www.nibblemethis.com/2010/09/beef-back-ribs-aka-dino-bones.html?m=1 And they were great. I had failed miserably with beef back ribs before that.Large BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada
https://www.flickr.com/photos/monty77/ -
Bone-down is my vote!Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.
-
The video showed bones down.Monty77 said:
Looking for clarification on the foil stage, I did not see if its supposed to be bone up or down inside the foil from the write up? I would guess bone down like pork ribs, just wanted to make sure.DMW said:I've done these from the same source: http://www.nibblemethis.com/2010/09/beef-back-ribs-aka-dino-bones.html?m=1 And they were great. I had failed miserably with beef back ribs before that.Sarasota, FL via Boynton Beach, FL, via Sarasota, FL, via Charleston, SC, via The Outer Banks, via God's Country (East TN on Ft. Loudon Lake) -
Weird, I didn't even see a video on that link? Great though, gonna go with bones down as its that time right now!Large BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada
https://www.flickr.com/photos/monty77/ -
Good luck! I'm in the mood for some beef ribs and I'm going to try this recipe.Monty77 said:Weird, I didn't even see a video on that link? Great though, gonna go with bones down as its that time right now!Sarasota, FL via Boynton Beach, FL, via Sarasota, FL, via Charleston, SC, via The Outer Banks, via God's Country (East TN on Ft. Loudon Lake) -
Ok mine have been on for on hour or and at 144. I'm going to wrap in foil and take to 180 or so.XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo.
-
Mine were at 137* after the 2.5 hour mark, smelling so good, almost took a little nibble while I was preparing to foil...Large BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada
https://www.flickr.com/photos/monty77/ -
So far so good...Large BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada
https://www.flickr.com/photos/monty77/ -
Looking good Monty77. Sorry I am riding you're thread, but no one was responding to mine. Here are mine after an hour and a half. Egg is at 280ish and doing well. I put some honey and brown sugar in the foil before I wrapped it up. They are back on and taking them to 180. I hope they are good.XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo.
-
They certainly look good, and lets be honest, how many meals have you made on an egg that weren't enjoyable?Ladeback69 said:Looking good Monty77. Sorry I am riding you're thread, but no one was responding to mine. Here are mine after an hour and a half. Egg is at 280ish and doing well. I put some honey and brown sugar in the foil before I wrapped it up. They are back on and taking them to 180. I hope they are good.Large BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada
https://www.flickr.com/photos/monty77/ -
-
Exactly! Enjoy the Ribs!Ladeback69 said:None!Large BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada
https://www.flickr.com/photos/monty77/ -
The hour of foil is over, now the finish line is in sight, which is good cause I am so hungry staring at these ribs and smelling them. Internal temp of the beef is 174-177, gonna try for around 185-190* for optimal tendernessLarge BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada
https://www.flickr.com/photos/monty77/ -
Here it is, I gotta say this was outstanding, might have a hard time going back to pork ribs? Pulled them at 186-190 and they were so tender, barely had to chew!Came out perfect and didn't last long with the group! Thanks to all who who helped along the way!Large BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada
https://www.flickr.com/photos/monty77/ -
My father in law said I should pull them at 165 and that they would be tough at 185 or higher, so I closed the vents and left them on for another hour. They were very good, but I want to try the next one closer to 180. They were tender though. Sorry I forgot to take a photo before eating so here is one on the grill before wrapping and what's left.XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo.
-
Woohoo!They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Now that's some mighty fine looking eats! Enjoy and as said above " Once you go beef...">- Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.
-
Categories
- All Categories
- 184K EggHead Forum
- 16.1K Forum List
- 461 EGGtoberfest
- 1.9K Forum Feedback
- 10.5K Off Topic
- 2.4K EGG Table Forum
- 1 Rules & Disclaimer
- 9.2K Cookbook
- 15 Valentines Day
- 118 Holiday Recipes
- 348 Appetizers
- 521 Baking
- 2.5K Beef
- 90 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 33 Salads and Dressings
- 322 Sauces, Rubs, Marinades
- 548 Seafood
- 175 Sides
- 122 Soups, Stews, Chilis
- 40 Vegetarian
- 103 Vegetables
- 315 Health
- 293 Weight Loss Forum