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Beef Ribs - From the BGE User Forum
Posted by Char-Woody
on December 01, 1999 at 18:17:45
Following a recipe courtesy of Glenn Krause
"Krause's Cafe" with some small variations.
(1) rack of thick beef ribs.
(2) coated with mustard and Char-Crust over night in fridge.
(3) Into preheated BGE 300 degree F. at 3:40 p.m.
(4) ribs temperature at 5:00 is 152 degrees..
(5) Tore off a tiny piece... tasted goooooooooooood.
(6) Wrapped in foil and returned to the BGE... temp still 300F.
Waiting half hour to see if tender, juicy,
fall apart...ribs..??? Cya after lunch... C~W
Posted by Char-Woody on December 02, 1999 at 11:52:17:
In Reply to: Re: Beef Ribs...First time run! Texas Ribs! posted by Gfw on December 01, 1999 at 18:30:16:
Gfw, Haaaa... that's fine but we are still
experimenting with it... Tim M hit on a great idea... Next I will be venting the
foil for drainage. I didn't realize these ribs contained as much fat as they do.
First time is a real learning experience. Give it a try as described, but
puncture the bottoms of the foil if ya wrap em.. I think long term lower and
slower as suggested by STEVE also is the way to go, unwrapped. Otherwise the
flavor is great... Beef will be on my agenda for some time to come in the ribs
sections.
Cheers... C~W
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