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Beef Back Ribs

Fornia
Fornia Posts: 451
edited November -0001 in EggHead Forum
Picked these up while on sale. I knew I'd read on here that plenty had done them...with decent results it seemed. So I cooked em last night for a longtime friend...giving him the Egg 'sales' treatment. He really enjoyed the ribs, but said the wings were the best he'd ever had. He's a wing guy like me, so I took that as a good compliment. I wont post picks of the wings...I've posted enough of those on here. :whistle:

Beef Back Ribs: Plochman's Yellow Mustard slather, then Tasty Licks Redeye Meat Rub. 240 dome, platesetter legs up with some apple chunks and hickory chips. Worked toward 275 dome at end of 1/4 of cook. Sauced with Carnivore.

I've had beef ribs only 1-2 times before while dining out, didn't like them really. I never made them pre-Egg either. My wife thought this would be the first 'flop' for the Egg, as she didn't like her own past experiences with beef ribs.

I promptly told her, this is different...we're talking the Egg here, don't worry about a thing. B)

Again...the Egg proves amazing. We loved these ribs! I had 2 more 1/4s and have them on the Egg right now with a pork spare. I threw some of last night's leftovers in foil on the Egg. Just had 2 ribs...and they're great even when warmed up. Will do these again for sure!
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Comments

  • Le Oeuf Vert
    Le Oeuf Vert Posts: 512
    Great pictures. Made me move them up on the "To Do" list. Always look them over because of the cheaper price but never buy them...
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  • LDD
    LDD Posts: 1,225
    those look wickid!

    i can't speak for others... but I don't get tired at looking at wings :D
    context is important :)
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  • cookn biker
    cookn biker Posts: 13,407
    Man, I gotta try those Jason! You sure did them some justice!!
    Thanks for posting.
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • hornhonk
    hornhonk Posts: 3,841
    Great looking ribs, Jason. :) I agree with you about restaurant beef ribs. They are usually a bone with a knob of tough meat on the end. :angry: Say "Hi" to Fred for me. ;)
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  • Beli
    Beli Posts: 10,751
    Beautiful I'm ready for more beef ribs
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  • Goody
    Goody Posts: 102
    Those look awesome! I see what temp you cooked them at, but how long did you cook them? Internal temp just like steak? 135 - 140?
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  • Fornia
    Fornia Posts: 451
    I didn't use an internal on them. I pretty much went be seeing the 'pull back' on the bone ends.

    These seemed to be a 'stoudter'/meatier rib than pork...so I guess I didn't see 'the bend' when holding with a tong.

    I'm going to post the last 2 1/4 racks and pork spare on here in a little. They've got about 40min to go I'd say.
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  • Shiff
    Shiff Posts: 1,835
    Great looking beef ribs - my favorite cook on the egg. We also made some last night and I cook them very similarly to yours. Mine took 4 hours before the meat was very tender.
    Large BGE
    Barry, Lancaster, PA
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