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

Beef Plate Ribs Last Night

dbCooper
dbCooper Posts: 2,678
in Beef
Been too long since making these, plus wanted to try out the freebie "Bourbon Barrel" wood chunks I recently received...
We did not notice anything special they added over regular oak chunks.  One thing of interest, they are in a foil lined sealed bag.  All other wood chunks I've bought have ventilation holes in the bags.  That ventilation is desirable for reasons I don't recall.  Not sure why these would be different.
3-bone rack of ribs, seasoned SPG from a sample pack from Dizzy Pig...
They were ready after about 5.5 hours at 250...
Had boring salads (no pic) and corn with diced jalapenos...

LBGE, LBGE-PTR, 22" Weber, Coleman 413G
Great Plains, USA
· Share on FacebookShare on Twitter

Comments

  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,625
    Yum!!  Nicely done.

    I would rather light a candle than curse your darkness.

    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 36,660
    You did those proud.  Great cook.
    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
  • paqman
    paqman Posts: 4,919
    Hungry now!

    ____________________
    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
    · Share on FacebookShare on Twitter
  • caliking
    caliking Posts: 19,779
    Brisket on a stick! Beef ribs are such a satisfying cook. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
    · Share on FacebookShare on Twitter
  • nolaegghead
    nolaegghead Posts: 42,109
    Looks good.

    I never was convinced "smoked wood chunks/chips" from bourbon barrels would give you any type of special flavor over regular oak chunk/chips given they are smoked in both cases.  What it does do is add to the story about your protein, and people eat with their eyes and minds.
    ______________________________________________
    I love lamp..
    · Share on FacebookShare on Twitter
  • lkapigian
    lkapigian Posts: 11,549
    nolaegghead said:
    Looks good.

    I never was convinced "smoked wood chunks/chips" from bourbon barrels would give you any type of special flavor over regular oak chunk/chips given they are smoked in both cases.  What it does do is add to the story about your protein, and people eat with their eyes and minds.
    I sure did enjoy the smell coming off the cooker @henapple house when he used cut down barrels 
    Visalia, Ca @lkapigian
    · Share on FacebookShare on Twitter
  • nolaegghead
    nolaegghead Posts: 42,109
    lkapigian said:
    nolaegghead said:
    Looks good.

    I never was convinced "smoked wood chunks/chips" from bourbon barrels would give you any type of special flavor over regular oak chunk/chips given they are smoked in both cases.  What it does do is add to the story about your protein, and people eat with their eyes and minds.
    I sure did enjoy the smell coming off the cooker @henapple house when he used cut down barrels 
    I did too.  I'm just skeptical about there being a difference in taste if you did a blind taste test.  I've used barrel chunks for smoking and have been happy with the results, so no complaints at all.

    ______________________________________________
    I love lamp..
    · Share on FacebookShare on Twitter

Categories