Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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 question

I'm gonna cook some beef short ribs tomorrow along with a rack of beef spare ribs. I've never cooked short ribs at all, so some advice would be greatly appreciated.

Should I braise them beforehand?
Will they take longer, shorter, or about the same amount of time as the spare ribs?
Whats the best way to tell when they're done?
What's a good temp to aim for?
Foil? not foil? foil after a couple hours?

On a side note I have some raspberry chipotle sauce...would that be good on the spare ribs in your opinion, or should I use it on pork ribs instead?

Thanks in advance! 
:)>-

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