Beef Ribs

Beef Ribs

As much as I love pork ribs, sometimes it’s nice to switch things up. These beef ribs came from the back of a prime rib roast. They look a lot like huge spareribs, hence the nickname “dino ribs.”

I coated the rack with a little balsamic vinaigrette, dusted it with a Texas-style beef rib rub, and left them to marinate overnight in the fridge.

I set up my Big Green Egg ceramic cooker for an indirect at about 225°F using grape vine for smoke. This is what they looked like at about 2 hours into the cook.

Beef Ribs

As the ribs started to curl we flipped them over. See how the meat is already starting to pull back from the bones. At 190°F internal the ribs were pulled, wrapped in foil, and returned to the BGE until they hit 210°F internal.

The finished product was very tasty. Not greasy, but rich and flavor full. The meat almost fell off the bone. In retrospect, they could have easily gone another hour before putting them in foil. It’s probably impossible to overcook beef ribs as long as you keep the heat low.