Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Beef short ribs
Options
clintmiller
Posts: 147
I found this rack of beef short ribs at the local Randall's. It's 3.65 pounds, 4 bones. If I'm smoking it at 250, am I looking at roughly a 6-8 hour cook to get it up to probing like butter? Am I correct in assuming I can FTC these for a couple hours (and probably a lot longer) once they're done?
I'm looking at a late dinner tonight, but I'm thinking it will be worth it!
I'm looking at a late dinner tonight, but I'm thinking it will be worth it!
Comments
-
Doing the exact same cook right now. I think my post went up 2 minutes before yours Good luck with your cook.Edina, MN
-
Those are great looking ribs.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Your estimates are good-I use the toothpick test for the finish. Never have FTC'd but if you give them around 10-15 minutes on a cooling rack then you should be good to FTC while preserving the bark. Enjoy the eats, "Brisket on a stick."Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
-
One of my favorite cooks, mine are usually done in 5 hrs or so at 250-275. Don't forget the finish pics. I've FTC'd a double batch and traveled 4 hrs with them to the kids and they did fine although they do loose a little bark.LBGE - I like the hot stuff. The big dry San Joaquin Valley, Clovis, CA
-
Here are the finished pictures. Definitely doing this again.
-
Banquet meal right there!-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
-
The ribs are nice - but that cutting board is really nice.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
We splurged a bit last year on knives and on that cutting board from The Boardsmith. He does great work.
-
Looks like a home run to me.
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. -
Great result right there-congrats.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
-
Those look great. Time to defrost some from the freezer
Large BGE
Barry, Lancaster, PA
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum