Beef Back Ribs Question

TheStormyDOg · January 2007

My wife picked up some beef grilling back ribs, these things are absolutely huge... anyway I have never done these on the egg and am looking for some guidance as to times and temps. Do I use that traditional 3-1-1 method or do people just grill em low and slow indirect??
Thanks for you help
Stormy

BajaTom · January 2007

<p />TheStormyDog,
Treat them just like pork ribs. I don't use the 311 method because I'm lazy. Low and slow for 5 to 6 hours at 225/235. These are some beef short ribs I did a while back Good luck, Tom

Unknown · January 2007

<p />TheStormyDog,[p]here's some a did awhile back...
thirdeye has the method:
[ul][li]beef ribs by thirdeye[/ul]

Unknown · January 2007

Bajatom,[p]Curious.....does the pic show a true setup or is it the pic only? Reason I ask is when I slow cook I try to keep the meat inside of the plate setter so nothing drys out as there just too much heat coming up the sides at dome temp of 250 desgrees.[p]Howard

BajaTom · January 2007

<p />Howard,
I try to keep the meat from open areas but sometimes there is not enough space. I recall I cooked these bone down so the extra heat did not really affect the ribs. Whe I do 5 or 6 racks of St Louis style ribs I foil the end so they don't burn. Good luck, Tom

Charcoal Mike · January 2007

Bajatom,[p]If you don't mind me asking - where did you get the thermometer sitting there in the front?[p]Thanks![p]
- Mike

Beef Back Ribs Question

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