Beef Ribs on the Big Green Egg

Decided today was a perfect day to smoke some beef ribs. Picked up 4.5 pounds from the market today. Warmed them up and trimmed off almost all the fat I could touch or see.
I had six of the ribs, and decided to make pairs of different seasonings from the John Henry catalog I have.

Sugar Maple, Texas Brisket Rub, and Mojave Garlic were the choices today. 2 ribs for each flavor.
I set the Egg for 225 degrees, with a Flameboss 500. Using my eggspander and platesetter, I setup 4 chunks of mesquite wood that had been submerged for an hour in water.

Here is pre Egg placement:



Here they are on the EGG



Three hours rib side down, and then 2 hours wrapped in foil.

They came out looking like this:





Made some potatoes as well:



and this is the cut:



Internal temp with probe on meat was 203. They fell off the bone, and pulling apart with the touch of a fork.

Randy B

@RLHOK