Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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 at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

"English Cut Style Beef Short Ribs" - any ideas?

Pace YourselfPace Yourself Posts: 42
edited 2:46PM in EggHead Forum
Hey Gang,[p]I just picked these up and am looking for advise on cooking them. I am assuming that DP and indirect is the way to go but I am wondering if they need to be seared first or if they do better in a pot, etc...[p]Here is what they look like:[p]

100_1185.jpg[p]
100_1184.jpg[p]
[p]
Cheers

Comments

  • ChubbyChubby Posts: 2,956
    Pace Yourself,[p]I'd ping your neighbor... Dobie Dad!![p]I think he's got some experience with those, I think a braised thing and a couple other preps,...if I remember
    correctly![p]Evans

    I spent most of my money on good bourbon, and bad women...the rest, I just wasted!!
  • Pace Yourself,
    I would braise this cut of short ribs. You could smoke for about an hour then finish in braising liquid. I have tried to smoke all the way they do become dry. You could also try to smoke them like beef ribs and wrap in foil. Tells us what you try Hoss

Sign In or Register to comment.
Click here for Forum Use Guidelines.