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.
pgprescott
Posts: 14,544
Got a late start due to work this AM. Dusted them with JH brisket rub and JH red river rub. Got the egg with party q humming @250. Used some oak pellets and hickory chunks for smoke. Well, here goes. 
Comments
-
Well the opening looks great. Will be looking for the finish.I raise my kids, cook and golf. When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season.
-
Little over two hours in. Temp @265. Already some pull back on the bones.
-
Just ride to the proverbial "probes like buttah" feel finish-line and enjoy. Last four bone rack of short ribs I did took around 6.5 hours to get there (250-260*F on the dome). FWIW-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.
-
Thanks @lousubcap. I expect them to get done early cuz they are separated into single bones. I will check for tenderness in another hour or so. No hurry though.
-
Well, they smell great so far.Scottborasjr said:Well the opening looks great. Will be looking for the finish. -
Man, I can smell them all the way down here in the middle of the state. Looking good my friend.
Because of the different lengths of the rib bones, I'm guessing these are from the chuck ... yes?
Washington, IL > Queen Creek, AZ ... Two large eggs and an adopted Mini Max
-
Yeah, just something I picked up last week at Kroger. Done already. Not real meaty, but taste pretty good. Thanks Tom.Jeepster47 said:Man, I can smell them all the way down here in the middle of the state. Looking good my friend.
Because of the different lengths of the rib bones, I'm guessing these are from the chuck ... yes? -
I love me some JH rubs, especially that brisket rub! Enjoy and they look greatLarge 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/ -
-
Thanks @Monty77. Real good flavor. Picked up the oak smoke nicely.
-
Dang- better to be lucky than good any day. I would check that dome thermo calibration but however you get there is all that matters. Enjoy the eats.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.
-
Was closer to 290 dome. Party q was 250-275. I didn't get too worried about the temp, had a drip pan in to help shield the heat. Also has a bourbon and cigar to distract me. Thanks.lousubcap said:Dang- better to be lucky than good any day. I would check that dome thermo calibration but however you get there is all that matters. Enjoy the eats. -
Don't know about the cigar but I can relate to the bourbon piece. However, in full disclosure if I apply BGE beverage rules to bourbon then "there is no chance I will see the finish-line" for any extended duration cook. Beer gets me through. Have a great weekend.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.
-
Definitely have to moderate the whiskey consumption. Back at you. Cheers.lousubcap said:Don't know about the cigar but I can relate to the bourbon piece. However, in full disclosure if I apply BGE beverage rules to bourbon then "there is no chance I will see the finish-line" for any extended duration cook. Beer gets me through. Have a great weekend.
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