Cooking Short Ribs On Big Green Egg

Beef short ribs smoked on a big green egg start with a massive rack of american wagyu black grade beef short ribs from snake river farms.

Cooking short ribs on big green egg. Start a small fire and get the smoker up to 225. Using barbecue mitts place the grid in the egg. Add in garlic and cook for an additional minute. Place the ribs in the rib and roast rack bone side down and cook for one hour.

This quick video will show you how to make the perfect ribs on the big green egg. Sear short ribs for 1 minute per side. Keep a close eye on the size of the fire as it warms up so that the smoker doesn t get too hot. Rinse off the brine and dry step 5.

Remove from the dutch oven and set aside. Always start with a clean smoker and good quality lump charcoal. Drain and scatter over the preheated charcoal. Generously rub the short ribs with the spices.

Set up the big green egg for an indirect cook. Set the egg for direct cooking at 225 f 107 c. Apply your favorite seasonings step 6. Leave the membrane intact on the bone side as you want that in place to hold the ribs together during the long cook.

In the large bge this was about just under the mark to the line. Remove the membrane step 3. Make the brine step 2. Set the big green egg to 325 degrees f on the indirect cook setting.

Once the short ribs have finished smoking transfer the ribs to the baking dish. Next trim all of the fat cap off the meat side of the ribs. Sear evenly on all sides and remove from the egg. So to summarize in 10 easy steps.

Remove the membrane from the ribs and apply seasoning to both sides. Set the egg for indirect cooking with the conveggtor at 300 f 150 c. Flip the ribs and rotate the rack 180. Close the dome of the egg.

Heat the big green egg dutch oven still direct cooking with canola oil. At this stage it s much harder to cool the fire down. Season the short ribs with salt and pepper. I used my big green egg but the overall procedure works on whatever smoker you are using.

The big green egg has finally given me the results i have been looking for. Lay your rib slabs onto the big green egg rib rack over the fire and let them cook for 90 minutes. Place the hickory chips in a small bowl cover with water and let soak for at least 1 hour. Into the brine for 4 6 hours step 4.

Add the onion to the dutch oven and cook for 3 minutes or until it is translucent. Remove the conveggtor and set the egg for direct cooking at 400 f 204 c. Season the short ribs aggressively with salt and pepper. Heat olive oil in the big green egg dutch oven.

Load your smoker with enough charcoal to sustain about a 4 hour cook. Combine all spices in a small bowl. Add your apple wood chips and your hickory smoked wood chips for extra flavor.