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Shorties
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DMW
Posts: 13,832
Plate Shorties
Dizzy Pig Cow Lick
Hasty Bake lump w/oak chunks
250* grid indirect about 6 hours
Melty beef goodness
Dizzy Pig Cow Lick
Hasty Bake lump w/oak chunks
250* grid indirect about 6 hours
Melty beef goodness
They/Them
Morgantown, PA
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
Comments
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Yessir, that looks tastyChicago, IL - Large and Small BGE - Weber Gasser and Kettle
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I just licked my iPad. I'm not proud of myself.1 large BGE, Spartanburg SC
My dog thinks I'm a grilling god. -
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A yabba dabba do time, a dabba do time....
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@ DMW do you have to foil at all to get fall off the bone tender or the 6 hours unfoiled good enough.
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I gotta try this. Those look amazing. I'd say you nailed it.Dallas, TX
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^:)^ ^:)^ ^:)^ ^:)^ ^:)^ ^:)^ ^:)^ ^:)^ ^:)^ ^:)^ ^:)^ ^:)^ ^:)^ ^:)^ ^:)^ ^:)^ ^:)^ ^:)^ ^:)^ ^:)^ ^:)^ ^:)^I just thought that I was "The Man".
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Green egg, dead animal and alcohol. The "Boro".. TN
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@tulocay Yes, that's the best way I can describe these, brisket on a stick.@Tinyfish No foil. The exact time will depend on thickness, cook temp, etc. You want to be able to probe the thickest part with no resistance.@TN2TX - Yes, you need to try these. Very easy cook and the results are very good.@SGH - Dude, I smoked a small slab of short ribs. You smoked heaps of venison to perfection. You are the man.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
DMW said:@SGH - Dude, I smoked a small slab of short ribs.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
@SGH - Thanks, I appreciate it.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
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Well, thanks a lot for making us all feel inadequate. I'll bet you still have beef juice running down your chin as I type. I know, jealousy will get me nowhere.
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That is absolutely gorgeous, I gotta find me some of those. Where'd you find a slab of short ribs like that, do you ask for something in particular? I've only seen and cooked the cutup ones.How do you like the Hasty Bake? I've been using it and looking at getting some more from Amazon.LBGE - I like the hot stuff. The big dry San Joaquin Valley, Clovis, CA
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Outstanding! I love beef ribs but can never find ones that are meaty enough.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Stop it. Stop it....right when I decide to start eating healthier, you go and post something like that. Damn! How am I susposed to stay on a healthy diet?
I'm going back and look at the salmon and ice fishing threads."I'm stupidest when I try to be funny"
New Orleans -
Awesome! Damn, two of those bones probably have more meat than the two racks of canuck back ribs I cooked today!
canuckland -
@TigerTony there is a weight loss section of the forum. Just stay away from recent discussions. Btw, I was down 16#, joined the forum in October, gained 10. I'll join you on salmon and ice fishing and leave this scrumptious meal to @DMW
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Those look unreal. Question though…when you cook ribs low and slow like that, are you pulling at a specific temp or just whenever you feel they are done how you want?Lethbridge, Alberta LBGE & MM
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TigerTony said:Stop it. Stop it....right when I decide to start eating healthier, you go and post something like that. Damn! How am I susposed to stay on a healthy diet? I'm going back and look at the salmon and ice fishing threads.
I'm with you Tony these guys make it hard to eat light. @dmw - the ribs look absolute killer,great job!!!-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky. -
Grillin_beers said:I just licked my iPad. I'm not proud of myself.
What model of iPad do you have? @DMW pics looked so tasty, I thought I would try your idea. Didn't work though, I think I need to upgrade.Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
@logchief - I got these at Restaurant Depot. They come 4 slabs to a cryovac pack. I repack them and Foodsaver and freeze. These are Plate Short Ribs (3 bones), Chuck Short (4 bones) are very similar.http://www.texasmonthly.com/story/you-may-love-beef-short-ribs-pitmasters-dont@noregard - You are looking for texture/tenderness as a finish indicator, usually around 195*-200* IT.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
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Nice job sir, those look fantastic!
:-bdUsing a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay " -
DMW said:@logchief - I got these at Restaurant Depot. They come 4 slabs to a cryovac pack. I repack them and Foodsaver and freeze. These are Plate Short Ribs (3 bones), Chuck Short (4 bones) are very similar.http://www.texasmonthly.com/story/you-may-love-beef-short-ribs-pitmasters-dont@noregard - You are looking for texture/tenderness as a finish indicator, usually around 195*-200* IT.LBGE - I like the hot stuff. The big dry San Joaquin Valley, Clovis, CA
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Man those look awesome. I would imagine 1 rib could feed my family.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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@DMW , what an amazing job!!! My first and only time was a disaster but seeing this gives me encouragement to try again. Did it come with the thick membrane?? if yes, did you try to remove it?
XL BGE with adj rig & woo2
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Thanks. Yes there was a membrane, no I did not remove. The majority of the meat is above the bone, I slice through and then cut off. The first few times I pulled them off too soon and didn't let them get really happy. Just let them ride until they probe like butta all over. I have had some take 8 hours, just depends on cooking temps, size, etc. I think my XL egg takes longer to cook these than my smaller ceramic cookers. My theory is there is such a large gap from the food to the dome there isn't much radiant heat from the ceramic to help it along compared to the smaller ones.damnedhooligan said:@DMW , what an amazing job!!! My first and only time was a disaster but seeing this gives me encouragement to try again. Did it come with the thick membrane?? if yes, did you try to remove it?
They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Damn man those look good. I need to get to RD.
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