Beef Ribs

Rolling Egg · October 2010

I purchased a slab of beef ribs the other day after years of having them on my "to do" list. Couldn't wait any longer so I set the egg up at 240 indirect with the platesetter in and threw them on. They went on about 10:30 this morning with Lotta Bull seasoning and pecan wood for the smoke. These pics were from just a few minutes ago and they seem pretty much done. They are pulled back from the bone and pass the bend test. I did grab a little pinch and tasted it and they were dang good. Hope everyone is having a great day!

And before anyone ask, No I was not spritzing them with 409.

Capt Frank · October 2010

They look great! :ohmy: :cheer:

BigA · October 2010

pictures of ribs always get me hungry!! :laugh: Looks GREAT!!

Big'un · October 2010

Looking goooood! When do we eat? :laugh:

Bacchus · October 2010

Looks great.
Pecan is maybe my favorite smoking wood.

cookn biker · October 2010

They look dang tasty!! Would you keep them in your rotation?

GeorgiaBorn · October 2010

Well done on them ribs! They look awesome. I have found that since beef ribs are carved and left with little meat, that befriending your local butcher and asking him or her to carve you some special is well worth the effort.

The beef ribs that they sell at my Publix are pretty thin. Obviously most of the meat is left on the rib roast at $12.00 a pound. Since I know about 4 butchers there on a first name basis, they are happy to carve beef ribs for me, leaving a gracious plenty meat on those bones. They all know me as the Big Green Egg Dude.

Crimsongator · October 2010

Let me know if you survive the 409 spritzer :evil:

Rolling Egg · October 2010

I did survive. These things were better than I expected. I will go lighter on the Lotta Bull seasoning the next time. It's pretty salty and almost overpowering. My fault though, I went pretty heavy.

Rolling Egg · October 2010

Yes I will keep them in rotation. They really suprised me at how good they were. I over powered them with the rubb but they are still great.

Lobicho · October 2010

nice ribs
me want some!!!

Shiff · October 2010

Beef ribs are my favorite and yours look great.

I usually cook mine at around 225-250 for about 5 hours.

I am lucky to have a local market that carries them when their supplier has them. They just got some in and I stocked my freezer.Of course after seeing yours, I'll have to defrost some.

Mr Holloway · October 2010

Looks very tasty

Got a rack in the freezer
I think I hear moo-ing :laugh:

JLOCKHART29 · October 2010

Wow those look great! I did some shorts about a month ago but don't guess I have ever done a rack of them. Ya beat me to the 409 remark. I had it loaded! :laugh:

Griffin · October 2010

Those look awesome. I need to find a butcher instead of just the grocery store so I can get some good looking beef ribs that aven't been over trimmed.

LDD · October 2010

those look real good... how long did you cook them? at what point did you take them off?

Rolling Egg · October 2010

These cooked for 6 hours at 240 pit temp.

Beef Ribs

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