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    First time beef ribs

    Posts: 135
    in EggHead Forum
    today was the first time I've ever made beef ribs. I put a bit of salt and pepper on them and put them on the minimax. I actually think I like them better then pork ribs.





    Edmonton, Alberta - XL & Minimax
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    • Posts: 15,172
      They are better than pork ribs. Good stuff and nice job.
      Ellijay GA with a Medium & MiniMax

      Well, I married me a wife, she's been trouble all my life,
      Run me out in the cold rain and snow
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    • Posts: 1,814
      Looks good. Nice job. Beef ribs were my first cook. Love them but they can be hard to find in Ontario. One week there will be piles and then you won't see them for a month so I stock up. Need to do some soon. 
      Mt Elgin Ontario - just a Large.
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    • Posts: 3,201
      Looks like a good meal to me !

      Kansas City, Missouri
      Large Egg
      Mini Egg

      "All we have to decide is what to do with the time that is given to us" - Gandalf


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    • Posts: 135
      gmac said:
      Looks good. Nice job. Beef ribs were my first cook. Love them but they can be hard to find in Ontario. One week there will be piles and then you won't see them for a month so I stock up. Need to do some soon. 
      I think this is the first time I'd ever seen them in a store. I don't usually shop at save-on though so it might be a standard there.
      Edmonton, Alberta - XL & Minimax
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    • Posts: 436
      Looks great !!  I'm doing my first beef rack today. What was your time and temperature? Option to foil ? 
      More meat please !! :-)
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    • Posts: 135
      XLentEGG said:
      Looks great !!  I'm doing my first beef rack today. What was your time and temperature? Option to foil ? 
      I ended up cooking them for about five hours. There were acrually 7 bones and I cut them in half and leaned them against eachother with wooden skeweres to keep them stable.

      the temp varied ocer the cook (not on purpose). It was as low as 200 and as high as 310. It probably sat around 275 on average though.

      I didn't even consider foiling. My goal is to avoid foil for aehile until I have a feel for how things cook without it. I'll then try it so that I have a comparison and some ability to evaluate it's effectiveness.
      Edmonton, Alberta - XL & Minimax
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    • Posts: 19,636
      Great looking ribs!  Most will agree with beef over pork.  Nice job.
      Sandy Springs & Dawsonville Ga
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    • Posts: 34,901
      Great cook right there.  And as above, they beat their pork cousins every time. Toothpick test for the finish-line works for me.
      Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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    • Posts: 436

      This is my first rack at 11am today :-) 
      More meat please !! :-)
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    • Posts: 34,901
      @XLentEGG -  you are in for a true banquet.  And as I mentioned above, I use the toothpick test for the win.  Don't know your cook temp but I can see anywhere from 5.5-7 hrs+ with around 250 on the dome to arrive at the promised land.  Enjoy the cook and eats.
      Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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    • Posts: 6,629
      Nice ribs my man!!!!
      Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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    • Posts: 436
      Five hours at 225 - 250  152 internal so far :-)
      More meat please !! :-)
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    • Posts: 853
      @XLentEGG looking good!
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    • Posts: 135
      XLentEGG said:
      Five hours at 225 - 250  152 internal so far :-)
      Those are looking good. As mentioned by others the toothpick test will tell you just how tender they are
      Edmonton, Alberta - XL & Minimax
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    • Posts: 1,814
      matoch said:
      show previous quotes
      Just gonna say this, you don't need to reinvent the egg. It's been done. Use foil when it makes sense and don't when you don't and spend your time making great meals instead of taking the chance to screw it up just because you don't want to use foil until you're ready. 
      It's up to you, do what you enjoy but I wouldn't avoid foil. 
      Mt Elgin Ontario - just a Large.
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    • Posts: 298
      S O L I D
      Dallas, TX
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    • Posts: 1,961
      Great cook!

      My take on beef ribs:
      - I wrap in paper, but have done them commando, and had them turn out well
      - I use a water pan in a Large, but would really want more air above it than shown in @XLentEGG's pic
      - I cook mine low and slow (250 - 275) as I prefer a full render. 

      Need I say... better than brisket
      (now only 16 stone)

      Joule SV
      GE induction stove
      Gasser by the community pool (currently unavailable)
      Scale (which one of my friends refuses to use)
      Friends with BGEs and myriad other fired devices (currently unavail IRL)
      Occasional access to a KBQ and Webber Kettle
      Charcuterie and sourdough enthusiast
      Prosciuttos in an undisclosed location

      Austin, TX
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    • Posts: 4,738
      Brisket on a Stick. only better.
      XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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    • Posts: 135
      gmac said:
      show previous quotes
      Just gonna say this, you don't need to reinvent the egg. It's been done. Use foil when it makes sense and don't when you don't and spend your time making great meals instead of taking the chance to screw it up just because you don't want to use foil until you're ready. 
      It's up to you, do what you enjoy but I wouldn't avoid foil. 
      You are assuming that there is one proven method to cook everything. Some people sweat by foiling under a number of circumstances and many say its not worth the effort. The only way I'm going to be able to answer that for me is to try different things and choose what I want in the end.

      I'm not against foiling. Prior to this I had a bradley smoker and I always foiled pork ribs but the reality is I dont know for certain what that added or subtracted from the final product. 

      This is part of the journey I want to take and better understand how to ahieve the results that matter to me.
      Edmonton, Alberta - XL & Minimax
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    • Posts: 4,484
      matoch said:
      show previous quotes
      You are assuming that there is one proven method to cook everything. Some people sweat by foiling under a number of circumstances and many say its not worth the effort. The only way I'm going to be able to answer that for me is to try different things and choose what I want in the end.

      I'm not against foiling. Prior to this I had a bradley smoker and I always foiled pork ribs but the reality is I dont know for certain what that added or subtracted from the final product. 

      This is part of the journey I want to take and better understand how to ahieve the results that matter to me.
      I agree that you should try different methods to see which results you like the best.  I foil my pirj rubs, because they seem to be more tender and tgats the way my wife and most people I have served them to like.  It also gives me a to add another flavor to them.  Going no foil is easier and like it as well.

      Now for beef ribs I have only done them once and want to do them again, but the wife isn't that keen on them.  She just may have to suffer through some time again. 

      The ribs look great and keep posting great food, that's what we all like looking at here.
      XL, WSM, Coleman Road Trip Gas Grill

      Kansas City, Mo.
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