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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Short Ribs - two steps short of Kansas City Style

thebtlsthebtls Posts: 2,300
edited November -1 in EggHead Forum
After receiving some assistance from the EggheadForum gang (on how to trim the ribs) I set out to cook up some short ribs.


The finished product was scrumptious...used that Country Bob's Original Sauce again and I'm thinking I am hooked.


Used some Beer Mustard from the Farmers Market and Bad Byron's Butt Rub. Probably won't use the mustard again because it created too much of a bark for tooo little meat for our tastes. The taste was great however.


The temp I cooked was 3 hours at 250 degrees (dome) with a foil tent. Essentially the ribs were DONE in that time period so I skipped the Steeping with apple juice and brown sugar (ALSO BECAUSE I WAS OUT OF APPLE JUICE..).


Basted them up with the BBQ sauce for 15-20 minutes, pulled them off the grill and served.
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