We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication
. For delicious recipes, try Justin Moore’s BBQ Shrimp
, Greg Bate’s BBQ Dr. Pepper Chicken
, Bobby Flay’s Chicken Thighs
or Dr. BBQ’s new Maple Brined Pork Chops
. Need dessert? Finish off your meal with some Planked Twinkies
. Have a great rest of May & get ready for some fun summer happenings!
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
I am hoping for a little advice today. I have been trying to find short ribs and none of the shops around here carry them.
I finally decided to buy a short rib roast and remove the ribs to give it a try. The recipie I like the looks of is in the video link. I seasoned the ribs (left a fair bit of meat on them) and did the same with the remaining meat. I vac sealed all the pieces and put them in the sous vide at 158 per the link below. I plan on leaving them in for 24 hours and then smoking them for 3 or 4 hours on the egg, mopping every 45 min or so.
What do you pros think?