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Next Up ... Beef Ribs

Mark_B_GoodMark_B_Good Posts: 837
Pork Ribs ... check
Brisket ... check
Pork Butt ... check
Rib Roast ... check

Next up Beef Ribs ... will be cooking these on Saturday, have two nice big racks.
What is your suggestion for dome temperature, target meat temperature, when/if to wrap, how long it will likely take, etc.

Should I do them like pork ribs?  3h smoke, then wrap in foil until tender and then cool in a towel for an hour??  250F dome?
Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!

Best Answer

Answers

  • northGAcocknorthGAcock Posts: 14,933
    Run them to 275 to 300 indirect. Expect 4 -5 hours if they are the large meaty ribs. The toothpick test for The finish. Rest before cutting. Joy. 
    Johns Creek GA with a Large & a 17" Blackstone........Medium & MiniMax in storage

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
  • fishlessmanfishlessman Posts: 28,085
    these were 235f  til done, no foil. rub, a little white sugar, stubbs on the beef, babyrays on the pork. big piece of oak. short ribs i cook medium rare so no help there if they arent perfect to begin with. with maybe 20 descent meatshops near me, i only trust one with short ribs. with the dino bones below it can be difficult to find ones with enough meat to cook properly


    fukahwee maine

    you can lead a fish to water but you can not make him drink it
  • Mark_B_GoodMark_B_Good Posts: 837
    Yeah, we like medium rare, so I guess no wrap, and after a few hours may use the insta probe and see if the internal is what 135F to 140F?
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
  • fishlessmanfishlessman Posts: 28,085
    Yeah, we like medium rare, so I guess no wrap, and after a few hours may use the insta probe and see if the internal is what 135F to 140F?

    those big ribs were cooked low and slow til about 205 internal, maybe even a little higher. these are the short ribs i cook like a steak til medium rare, ive never seen this cut look this meaty or cut in this fashion in any other shop

    Image result for short ribs fishlessman

    fukahwee maine

    you can lead a fish to water but you can not make him drink it
  • JRWhiteeJRWhitee Posts: 5,666
    Beef Ribs cook like a brisket. The connective tissues need to break down. Need to test them around 190-200 Internal temp. 4-5 hours @ 250. Then probe like a brisket. 
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
  • Mattman3969Mattman3969 Posts: 10,407
    What kind of ribs are you cooking? Plate,Chuck,Back or short?

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • JRWhiteeJRWhitee Posts: 5,666
    I was assuming Plate.
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
  • Mark_B_GoodMark_B_Good Posts: 837
    What kind of ribs are you cooking? Plate,Chuck,Back or short?
    Looks like Back Ribs, two racks, each almost 3.5 lbs.


    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
  • Mark_B_GoodMark_B_Good Posts: 837
    Thanks everyone, thanks Mattman for the link!  So it sounds like 275F for 3 hours unwrapped ... then wrap for the cool off!  Can't wait.
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
  • Mark_B_GoodMark_B_Good Posts: 837
    Going to be doing those ribs tomorrow. They're a bit thinner than I wanted.

    Anyone know what the correct name is for this cut of ribs, this is what I'm really looking to cook:


    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
  • Mattman3969Mattman3969 Posts: 10,407
    A rack with 3 bones is called Plate Ribs and a rack with 4 bones is call Chuck Ribs.  I think plate are more tender but you won’t go wrong with either 

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • Mark_B_GoodMark_B_Good Posts: 837
    Thanks.
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
  • Mattman3969Mattman3969 Posts: 10,407


    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • Mark_B_GoodMark_B_Good Posts: 837
    Ok, so a friend called me over for a bbq, and I ended up doing the ribs on his Napoleon Pro 665. Smoked for 2.5h at 250 to 275F, then seared at high temp for 1 min a side. My wife says she has a new favorite bbq dish. They were much more meaty than I thought they'd be. Tasted delicious. Put the T bones we also cooked to shame (and they were great too, which says a lot)!

    Sorry guys, no pictures this time, but I'll be making these once again in the near future.
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
  • Pork Ribs ... check
    Brisket ... check
    Pork Butt ... check
    Rib Roast ... check

    Next up Beef Ribs ... will be cooking these on Saturday, have two nice big racks.
    What is your suggestion for dome temperature, target meat temperature, when/if to wrap, how long it will likely take, etc.

    Should I do them like pork ribs?  3h smoke, then wrap in foil until tender and then cool in a towel for an hour??  250F dome?
    I've just noticed someone seems to be randomly going around and disagreeing to some of my posts. Some I get, but how do you disagree to a question, the one I quote above ... there's others that make me curious too. Someone have a chip on their shoulder ... come out and say it. Don't hide behind your keyboard like a little **** cat.
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
  • Mattman3969Mattman3969 Posts: 10,407
    Looks like somebody just disagreed with you plan of attack on the beef ribs. Actually I didn’t think it was the way I’d do it either but I wasn’t the flagger.  

    Flags are nutz lately. Don’t sweat it because they don’t go on your permanent record.  Lol. 

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • FoghornFoghorn Posts: 8,922
    Pork Ribs ... check
    Brisket ... check
    Pork Butt ... check
    Rib Roast ... check

    Next up Beef Ribs ... will be cooking these on Saturday, have two nice big racks.
    What is your suggestion for dome temperature, target meat temperature, when/if to wrap, how long it will likely take, etc.

    Should I do them like pork ribs?  3h smoke, then wrap in foil until tender and then cool in a towel for an hour??  250F dome?
    I've just noticed someone seems to be randomly going around and disagreeing to some of my posts. Some I get, but how do you disagree to a question, the one I quote above ... there's others that make me curious too. Someone have a chip on their shoulder ... come out and say it. Don't hide behind your keyboard like a little **** cat.
    About 50% of the time it seems just be someone on a phone with fat thumbs.  Don't take it personally.  

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

  • Foghorn said:
    Pork Ribs ... check
    Brisket ... check
    Pork Butt ... check
    Rib Roast ... check

    Next up Beef Ribs ... will be cooking these on Saturday, have two nice big racks.
    What is your suggestion for dome temperature, target meat temperature, when/if to wrap, how long it will likely take, etc.

    Should I do them like pork ribs?  3h smoke, then wrap in foil until tender and then cool in a towel for an hour??  250F dome?
    I've just noticed someone seems to be randomly going around and disagreeing to some of my posts. Some I get, but how do you disagree to a question, the one I quote above ... there's others that make me curious too. Someone have a chip on their shoulder ... come out and say it. Don't hide behind your keyboard like a little **** cat.
    About 50% of the time it seems just be someone on a phone with fat thumbs.  Don't take it personally.  
    Well, with all of the nuclear posts in recent days, I'm wondering if we don't have a brat or two in the forum that just go around trying to piss everyone off. Anyhow, I honestly don't care ... but wanted to make a point ... the Spidey Senses are flashing!
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
  • On another forum I'm in, it allows you to see who disagreed, or flagged a post, it was not anonymous.
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
  • FoghornFoghorn Posts: 8,922
    On another forum I'm in, it allows you to see who disagreed, or flagged a post, it was not anonymous.
    I think that used to be the case here.  

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

  • Foghorn said:
    On another forum I'm in, it allows you to see who disagreed, or flagged a post, it was not anonymous.
    I think that used to be the case here.  
    It shows the positive indicators ... Agree/Like.
    Doesn't show for me for those who Disagree or Flag.

    I just disagreed to your post, can you see if it was me, if you hover the cursor over Disagree?
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
  • FoghornFoghorn Posts: 8,922
    No.  Two people have disagreed with my post and I can't tell who did it.  I'm probably wrong, but I think originally (probably several years ago) the "Flag" and "Disagree" folks were visible to everyone.  The fact that I don't really know if that is the case just shows that I don't care that much.  I suspect that there are some folks here who know the facts.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

  • lousubcaplousubcap Posts: 24,375
    Being old, @Foghorn is right with the owner of the tag being identified regardless of selection.  I have no idea why the forum transitioned to spineless negative tags but that's where we are.  
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • lousubcap said:
    Being old, @Foghorn is right with the owner of the tag being identified regardless of selection.  I have no idea why the forum transitioned to spineless negative tags but that's where we are.  
    Exactly my point. If you want to keep people accountable, then show their names.
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
  • Dialed in and ready to cook!

    Is there a way to post videos on this site, or do I first have to publish on something like YouTube?


    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
  • 275F for 2.5h once again. Smoked with hickory chips. Internal around 195F when I took them off. Really juicy.


    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
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