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I give up on Short Ribs

I tried for the third time today to smoke beef short ribs and have finally decided it is something I just can't smoke. 

I finally got the flavor of the rub right only for them to turn out to tough. Smoked to ~190 so I don't know what else to do. 

Thanks for letting me whine!
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Comments

  • tazcrashtazcrash Posts: 1,851
    FWIW, I've had beef roasts go to 210 before it got tender.
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
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  • ShiffShiff Posts: 1,315
    jbenny said:
    I tried for the third time today to smoke beef short ribs and have finally decided it is something I just can't smoke. 

    I finally got the flavor of the rub right only for them to turn out to tough. Smoked to ~190 so I don't know what else to do. 

    Thanks for letting me whine!
    I've never had much luck just smoking short ribs. They only seem to work for me when I cook them in liquid or wrap in foil near the end.  They are from the chuck section and are natually tough.
    Barry Lancaster, PA
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  • Mattman3969Mattman3969 Posts: 4,697
    tazcrash said:

    FWIW, I've had beef roasts go to 210 before it got tender.


    +1. I mainly do BB because of this


    -----------------------------------------


    Large BGE. Small BGE Henderson, Ky.
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  • SpringramSpringram Posts: 420
    Ever wondered why pork ribs are more popular than beef ribs....by a margin of 1,000,000,000,000,000,000,000,000 to 1?

    :<)

    Springram
    Spring, Texas
    LBGE and Mini
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  • BOWHUNRBOWHUNR Posts: 1,447
    Short ribs need a little smoke and a lot of the bubble bubble simmer pop of a good braise.  But that's just me.

    Mike

    I'm ashamed what I did for a Klondike Bar!!

    Omaha, NE
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  • texaswigtexaswig Posts: 877
    Im with mike.Braised is where its at with those.
    Scott
    Greenville ,Tx

    Xl bge with woo2 and ajustable rack
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  • CrimsongatorCrimsongator Posts: 5,747
    jbenny said:
    I finally got the flavor of the rub right only for them to turn out to tough. Smoked to ~190 so I don't know what else to do. 

    How long did they cook? I think you need more time on the smoker


     

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  • henapplehenapple Posts: 14,416
    @crimsongator... Isn't that like government intelligence?
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • BuckeyeBobBuckeyeBob Posts: 647
    Braise here. Come out great. I sear mine on the BGE first and then braise in a Dutch Oven on the Egg. You do get some smoke flavor that way.
    Clarendon Hills, IL
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  • Mama RoneckMama Roneck Posts: 356
    @tazcrash has it right.  I had my 3rd try at chuck roast this weekend and finally had the patience to take it to 210 (hard for a New Yorker).  Perfect.  I followed the Clay's Pit BBQ technique on the dizzy pig website, which is basically a five hour smoke followed by a two hour braise in DO, followed by sauce and another hour of smoke.  Will try Ropa Vieja style next time...
    Mamaroneck
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  • GriffinGriffin Posts: 6,920

    Smoke 'em for a bit and then braise them. So tender and juicy that way.image

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • I've had excellent luck smoking beef short ribs. I just put on the egg at 325* and smoke until 200+ degrees and tender. Not tough at all. Maybe I've just been lucky.
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  • jbennyjbenny Posts: 147
    I'll give them one more shot and smoke to 200+ or until tender.  I had figured 6 hours and 190 was enough to be tender
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  • EggcelsiorEggcelsior Posts: 11,290
    jbenny said:
    I'll give them one more shot and smoke to 200+ or until tender.  I had figured 6 hours and 190 was enough to be tender
    Sounds like a plan. Good luck.
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