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Beef Short Rib Question

Was at the Asian market today and couldn't resist a big meaty 4 bone beef short rib on special ($3.59).  They are going on the egg tomorrow with some pork side ribs too ($1.99/lb and I trim them down) but I wonder if I need to do anything special to the short ribs?

Should I marinate them for a few hours tomorrow morning?  Is there a membrane to pull?  What rubs do you recommend?  I'm thinking a bit of Byron's Butt Rub + extra black pepper (or maybe Montreal Steak).  Do I need to spritz or baste them during the cook?

I have company coming for dinner and I'm doing something new so I'd like to knock it out of the park for the double wow factor of Dino bones and superior flavour.

 

 

Large BGE

 

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Comments

  • Are beef short ribs same as plain old beef ribs?
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  • Little StevenLittle Steven Posts: 27,276
    Short ribs come from the chuck and they can be tough as hell. I would look at a smoke and a braise if I were you. I'll see if I can find Mad Max's recipe.

    Steve 

    Caledon, ON

     

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  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 12,451
    edited October 2013
    i just do salt and pepper. No membrane to worry about with short ribs as all the meat is on top of the bone. @khristyjeff- Short ribs are beef chuck ribs that are cut short. you can leave them long as well (I do). These are much meatier ribs that come from the chuck area (ribs 1-5 from the shoulder area). Ribs 6-12 would be your rib section (ribeye) and they are much thinner, have very little meat on top or between. I do not like these for ribs. They taste good but very little meat for your efforts. chuck ribs or short ribs (chuck ribs cut short) are what you want.

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  • Little StevenLittle Steven Posts: 27,276
    How long do you cook them CT?

    Steve 

    Caledon, ON

     

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  • Thanks CT. I think I've mostly gotten the less meaty ones. The recipe I used was one you could google called Thor's ribs. Tasty and could be adapted for longer cooking on BGE (they use oven for part of the cook as I recall)
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  • BigWaderBigWader Posts: 581
    edited October 2013

    Thanks Cen-Tex These are definitely the meaty kind.  They looked so marbled I went ahead and trimmed off the fat cap so my rub would be right on the meat, then took the time to remove the membrane from the bottom (it was tough).  I went with a bit of EVOO, Bad Byrons, and Montreal Steak Spice.

    These have been on now for almost 3 hours and the meat is pulling back nicely.

     

     

    Large BGE

     

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  • BigWaderBigWader Posts: 581

    At 180 - Foiling to finish faster...

     

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    Large BGE

     

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  • brianwdmnbrianwdmn Posts: 359
    Looks great. Also like seeing the Acorn squash. One of our favorites.
    Marietta, East Cobb, GA
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  • How long do you cook them CT?

    All the way until they are done. :D

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  • BigWader said:

    Thanks Cen-Tex These are definitely the meaty kind.  They looked so marbled I went ahead and trimmed off the fat cap so my rub would be right on the meat, then took the time to remove the membrane from the bottom (it was tough).  I went with a bit of EVOO, Bad Byrons, and Montreal Steak Spice.

    These have been on now for almost 3 hours and the meat is pulling back nicely.

     


    Them's the ones.

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  • BigWaderBigWader Posts: 581
    How long do you cook them CT?

    All the way until they are done. :D
    That's what I found out tonight the hard way.  They looked great and were at 200.  Thermopen felt good going in but when I took them off they were chewy.  So off the bone, back in foil and on the egg for a while longer - like a burnt end beef rib piece.  We'll see how the finished product is.  The almost done point was quite good flavour.
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    IMG_4647.JPG 574.4K

     

    Large BGE

     

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