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
saluki2007
Posts: 6,354
Finally moved into the new house enough that I can spend the day doing a low and slow. Wasn't planning on it but when I was walking through the grocery store and noticed these I knew I had to do them. Rolling at 270 with pecan and oak chunks. Slathered them with Allegro and then rub with DP Cow Lick. Haven't decided if I'm going to put them in the drip pan with some beer and onions after a couple hours or not. I've only ever gone straight through without foiling. Any one can provide some insight would be great.
Large and Small BGE
Central, IL
Comments
-
Brother we all like different things. With that said, when it comes to back ribs I like to keep it real simple. No pan, no foil, just meat and heat until they are done. Heck most of the time I grill them raised direct and leave them a little rare. The finished taste is akin to their wicked step sister (ribeye). Again there are many ways that will yield good results. But with back ribs I skip the foil, pan and voodoo. Good luck and standing by.
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. -
And thats what I typically do SGH and what I am doing this time. I was just thinking about trying something new.Large and Small BGECentral, IL
-
Looking forward to seeing the end result !!!!!
-
Those are going to be good!---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
-
nice
-
These turned out great. Glad I didn't do anything different. The oak and pecan gave them a perfect smoke flavor. Wish I could find these more often.
I was not able to get a plated shot. This was right before I pulled them off the egg.Large and Small BGECentral, IL -
Look yummy to me. Yet to try beef ribs but after seeing these gonna try them.Opelika, Alabama
-
Go for it. I actually prefer them over pork ribs, just harder to find them in my area.Buckdodger said:Look yummy to me. Yet to try beef ribs but after seeing these gonna try them.Large and Small BGECentral, IL -
Great cook right there. And I'm with @saluki2007- beef ribs beat their pork cousins every time.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