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Fathers Day Beef Plate Ribs are on!

dstearndstearn Posts: 1,583
Seasoned with Meat Church Holy Cow. Slab on the left is Prime. I had to buy another slab (choice on the right) because we had a last minute guest. Using Post Oak chunks for smoke. Each slab is 5 lbs each. I figure 6 1/2 to 7 1/2 hours but will probe for tenderness.

Grate temp is set at 265. I know that with offset smokers you can cook at higher temps due to the air circulation in an offset vs the egg. Is 265 grate too high of a temp?


Comments

  • lousubcaplousubcap Posts: 24,351
    I have never measured grate temp on the BGE but given that will likely closely match the dome after a few hours, you are fine with it.  Good call with the foil protection over the exposed ends.  If you have a second grid option you could go elevated and just rotate about 3-4 hours in-FWIW.  
    Great eats await.  
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • dstearndstearn Posts: 1,583
    lousubcap said:
    I have never measured grate temp on the BGE but given that will likely closely match the dome after a few hours, you are fine with it.  Good call with the foil protection over the exposed ends.  If you have a second grid option you could go elevated and just rotate about 3-4 hours in-FWIW.  
    Great eats await.  
    I do have the CGS rack but since I had enough space I will rotate the ribs midway through the cook. 
  • Langner91Langner91 Posts: 583
    I will take the middle one, on the right!
    Clinton, Iowa
  • paqmanpaqman Posts: 3,718
    You are fine, anything under 300F and as close as possible to 250F is what I aim for.

    176F-178F is typically where I hit the stall but the last two racks I smoked did not stay there for too long.

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • lousubcaplousubcap Posts: 24,351
    Brisket on a stick right there.  Way to bring it home.  Nailed 'em.  
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • dstearndstearn Posts: 1,583
    lousubcap said:
    Brisket on a stick right there.  Way to bring it home.  Nailed 'em.  
    Thanks, my wife said that she liked them
    better than brisket.
  • pgprescottpgprescott Posts: 13,580
    dstearn said:
    lousubcap said:
    Brisket on a stick right there.  Way to bring it home.  Nailed 'em.  
    Thanks, my wife said that she liked them
    better than brisket.
    I generally agree with your wise wife. Bravo!
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