Set the EGG for indirect cooking with the convEGGtor at 275°F/135°C with Big Green Egg Oak Chunks.
Season the beef ribs with the olive oil, salt and pepper.
Place the ribs on the EGG and cook approximately 2-3 hours* or until the internal temperature reaches 200°F/93°C.
*Cook time varies by the size of the beef ribs. Focus on the internal temperature of the meat.
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Bassemiers® 2024 • 812-479-6338
4220 E Morgan Ave, Evansville, IN 47715
Monday – Saturday: 9 am – 6 pm
Sunday: Closed
Quick Links
Blog Gallery Financing Referral Program Careers User Agreement Contact Us
Bassemiers® 2024 • 812-479-6338
4220 E Morgan Ave, Evansville, IN 47715
Monday – Saturday: 9 am – 6 pm
Sunday: Closed