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:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Just another beef rib cook...

JohnEggGio
JohnEggGio Posts: 1,430
in EggHead Forum
Darn good, though!
Maryland, 1 LBGE
· Share on FacebookShare on Twitter

Comments

  • lousubcap
    lousubcap Posts: 36,817
    That looks way better than "Darn good, though!"  Quite a ring you achieved as well.  Eatin well and well deserved.  Congrats.  
    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.  
    · Share on FacebookShare on Twitter
  • loco_engr
    loco_engr Posts: 5,818
    Looks yummy!
    aka marysvilleksegghead
    Lrg 2008
    mini 2009

    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
    · Share on FacebookShare on Twitter
  • Foghorn
    Foghorn Posts: 10,228
    Another OUTSTANDING beef rib cook

    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

    · Share on FacebookShare on Twitter
  • mEGG_My_Day
    mEGG_My_Day Posts: 1,661
    Well done - looks delicious
    Memphis, TN 

    LBGE, 2 SBGE, Hasty-Bake Gourmet
    · Share on FacebookShare on Twitter
  • JRWhitee
    JRWhitee Posts: 5,678
    Excellent, love the beef ribs
                                                                
    _________________________________________________
    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
    · Share on FacebookShare on Twitter
  • briwald
    briwald Posts: 103
    Why yes, I will have some.  Please and Thank You!
    Maitland, FL
    XL BGE since 2019

    · Share on FacebookShare on Twitter
  • MotownVol
    MotownVol Posts: 1,072
    Smashed it.
    Morristown TN, LBGE and Mini-Max.
    · Share on FacebookShare on Twitter
  • Leopoldstoch
    Leopoldstoch Posts: 1,182
    Great cook! Turned out way better than my recent rib cook, and I thought they turned out great!

    Good eats for sure!! Well executed!

    Brandon - Ohio

    · Share on FacebookShare on Twitter
  • Mark_B_Good
    Mark_B_Good Posts: 1,653
    Very nice! What was your cook process, love the smoke ring!
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
    · Share on FacebookShare on Twitter
  • 500
    500 Posts: 3,187
    Succulent 
    I like my butt rubbed and my pork pulled.
    Member since 2009
    · Share on FacebookShare on Twitter
  • JohnEggGio
    JohnEggGio Posts: 1,430
    Mark_B_Good said:
    Very nice! What was your cook process, love the smoke ring!
    Hi, Mark.  Here's a recent cook where I was a bit more descriptive.  This latest cook, the temp was a little higher- 275-ish, so I cut time back to about 5.5 hours. I used oak this time, and gave it an occasional spritz of 50-50 apple juice and apple cider vinegar. I don't bother with a thermo- I know that as long as I'm 275-ish for 5-6 hours, I'm going to be ok.  Had leftovers last night - sliced and gently warmed in a frying pan - served with beans and rice, with plenty of hot sauce - quite tasty!
    https://eggheadforum.com/discussion/1224421/creekstone-beef-ribs#latest 
    Maryland, 1 LBGE
    · Share on FacebookShare on Twitter
  • Mark_B_Good
    Mark_B_Good Posts: 1,653
    He John, thanks for that ... I do that too, around 250F to 275F for 3h unwrapped and 1.5h wrapped, then I let rest and do a final sear to finish at around 350F/375F.  In all it takes like 5h.

    But sounds like you don't wrap at all? 5h to 6h indirect?
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
    · Share on FacebookShare on Twitter
  • JohnEggGio
    JohnEggGio Posts: 1,430
    Mark_B_Good said:
    He John, thanks for that ... I do that too, around 250F to 275F for 3h unwrapped and 1.5h wrapped, then I let rest and do a final sear to finish at around 350F/375F.  In all it takes like 5h.

    But sounds like you don't wrap at all? 5h to 6h indirect?
    Yes, raised to the felt line, indirect (pizza pan under the drip pan) and no wrap.
    Maryland, 1 LBGE
    · Share on FacebookShare on Twitter
  • Mark_B_Good
    Mark_B_Good Posts: 1,653
    Oh jeeze, I just realized this is for beef ribs ... not pork. Man, now I'm more impressed with that smoke ring ... much harder to get like that with beef! Yeah, I don't wrap my beef ribs either.  But I cook them at 275F and find I only need about 3.5h to cook mine. 

    So you raise your grid to the felt line? Wonder if that has anything to do with the extended time ... they look great!
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
    · Share on FacebookShare on Twitter
  • MasterC
    MasterC Posts: 1,588
    Just another fine looking cook there  JohnEggGio. Yep just another 
    Fort Wayne Indiana 
    · Share on FacebookShare on Twitter

Categories