Thanks to Second City Prime Steak and Seafood for the beef ribs that inspired this recipe.
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.