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What kind of Beef Ribs are they?
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nealcr1
Posts: 198
Went to Patton's in Duluth and picked up these beef ribs for tomorrow. Can you tell me what kind they are? Please note that the second pic is showing 2 racks in one pack. Therefore, I don't think they are short ribs. I plan to use Mickey's rub on them, but would love suggestions on cooking method. The second pic also depicts the toys that were confiscated today due to a 3 year old not listening.
Mini Max, Medium BGE, Large BGE, Lodge Cast Iron Sportsman, Digi Q II, Woo 2, AR with Oval setup
Comments
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Is there 7 bones in them ? My old eyes can't see well
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Yes sir. With one much larger than the others.@sghMini Max, Medium BGE, Large BGE, Lodge Cast Iron Sportsman, Digi Q II, Woo 2, AR with Oval setup
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If they are 7 bones they come from the rib section known as the plate. These are excellent ribs. Wish my old eyes were better!
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
The butcher mentioned they were more of a center cut. Any cooking suggestions? @sghMini Max, Medium BGE, Large BGE, Lodge Cast Iron Sportsman, Digi Q II, Woo 2, AR with Oval setup
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There is a cut that comes from the chuck region but you don't hardly see them in supermarkets. If you got them from a actual butcher shop you may have the chuck cut ribs which are even better. These will always cost more than comparable short ribs. I can only see the ends in the pics so I couldn't say for sure that they are or not from the chuck. But you have very good ribs be they from the plate or chuck section. I like to heavy smoke them for about 2 hours unwrapped at 225 then wrap and put them back on until tender. I hope this helps my friend.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Sounds right. The butcher said the same and expect about 45 minutes wrapped in foil after the 2:15 with heavy smoke. He said these were more delicate and didn't need to cook as long as other types of ribs. @SGH I will post tomorrow.Mini Max, Medium BGE, Large BGE, Lodge Cast Iron Sportsman, Digi Q II, Woo 2, AR with Oval setup
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@nealcr1
Good luck my friend. You are in for a real treat!Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Only paid $20 bucks!Mini Max, Medium BGE, Large BGE, Lodge Cast Iron Sportsman, Digi Q II, Woo 2, AR with Oval setup
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That ain't bad my friend!
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
I get them here at Wegmans... They're labeled as Beef Back ribsMSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
@hapster how do you normally cook them?Mini Max, Medium BGE, Large BGE, Lodge Cast Iron Sportsman, Digi Q II, Woo 2, AR with Oval setup
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Low n slow... Around 250 dome with oak for smoke and rubbed with Bad Byron's. Do them till they are super tender.MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
My wife doesn't eat pork and now days very limited beef. But, I use to do nothing but beef ribs when I did ribs. +1 235℉-250℉ indirect until succulent and tender. Mmmmm good eats! Ok I've just decided I'm gonna do some myself this weekend. Thanks for the share :-)LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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They look like beef back ribs to me. For me, about 3 - 3 1/2 hrs at 275 with oak wood for smoke works.XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA -
+1 on Beef Back Ribs. The don't look like a full plate+chuck plate to me.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 -
Thanks guys. I will post the cook later today. Starting around 3pm est, planning on around a 7pm dinner.Mini Max, Medium BGE, Large BGE, Lodge Cast Iron Sportsman, Digi Q II, Woo 2, AR with Oval setup
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Beef Ribs on @ 250 dome. Used Mickey's rub and enough hickory to build a cabin. Will keep you posted.Mini Max, Medium BGE, Large BGE, Lodge Cast Iron Sportsman, Digi Q II, Woo 2, AR with Oval setup
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