Beef ribs

Powak · March 2018

I’m thinking about doing some beef ribs for the first time. Any good tips? Time and temps? Monitoring temp?

rcone · March 2018

Dizzy pig cow lick, 250 for 5 hoursish, pretty tasty

rcone · March 2018

Powak · March 2018

rcone said:

Dizzy pig cow lick, 250 for 5 hoursish, pretty tasty

DANG those look GOOD

Powak · March 2018

Are they done around the 200° mark like pork ribs and brisket?

lousubcap · March 2018

Use the tooth-pick test for the win. Never have temped any rib cook but based on info in other threads 200+/- sounds about right. Enjoy.

NecessaryIndulg · March 2018

THIS is how I do them. Now I want beef ribs . . . .

Image: https://us.v-cdn.net/5017260/uploads/editor/r1/re65mdhaqgwf.jpg

gdenby · March 2018

Assuming you are doing short ribs, note there are 2 kinds, plate and chuck. The plate are more tender, and don't take quite as much cooking. The plate variety have flatter bones than the chuck, which can be almost round. As in rcone's pix, when they draw back like that, they're done.

SamIAm2 · March 2018

Did some beef plate ribs last September. Fun cook at about 6 hours. Looked like this.

Image: https://us.v-cdn.net/5017260/uploads/editor/av/k6g7g4v463yr.jpg

My tips - make sure you put a drip pan under them, there will be a lot of drippings. Be aware of the membrane when you probe with toothpick for doneness. These still had the membrane I was fooled thinking they were not done. One of these was more than enough for a meal.

XC242 · March 2018

Beef ribs are hands down my favorite cook on my Egg. Smoke at 250 for about 5 hours until they probe like buttah and you’re good to go. They’re just like pork butt in that they’re almost impossible to screw up. You’ll wonder why you didn’t try them a long time ago. Don’t worry, you got this.

saluki2007 · March 2018

Here is my cook from last summer. Definitely give it a go.

http://eggheadforum.com/discussion/1207000/first-crack-at-plate-ribs/p1

Beef ribs

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