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Beef Short Ribs

FV-EggerFV-Egger Posts: 31
edited 3:48AM in EggHead Forum
Hey guys,[p]Just looking for some ideas for some Beef Short Ribs. One of my local grocers carries them at a decent price, so I want to give them a try and see what I can make of them... any suggestions?


  • FV-Egger,
    Bulgalbi (Korean style short ribs) is awesome. [p]Plenty of recipes online. Here's an easy one:

  • FV-EggerFV-Egger Posts: 31
    atx,[p]The marinade does sounds quite nice, would you think that one could do the cooking method indirect and long, so to render off some of the fat?
  • ShortRibShortRib Posts: 180
    FV-Egger,[p]I have tried these at 350 for about 2 hours. Good...but a little tough. My next plan is to do them when I do ribs next. Low and slow. About 5 hours at 225. The only other way I would try to do this is a 2 hour cook at 225 then a 2 hour cook at 225 while they are wrapped in foil. Or, parboiling them and then finishing them off at 300 for the last hour. Let us know how you so them and how they turn out.

  • RonboRonbo Posts: 90
    Definately low and slow indirect with a large drip pan and they will shrink up big time[p]IMG_0551.jpg

  • Ottawa_eggerOttawa_egger Posts: 236
    <a href=
    <p />These were done for 6 hrs uninterrupted (put them on at 1 am and took them off at 7 am for lunch that day). A lot of the fat renders off beef ribs, but don't kid yourself - beef ribs are by no means diet food.[p]Ottawa_egger
  • Ottawa_eggerOttawa_egger Posts: 236
    <p />Sorry...copied the incorrect link off photobucket...
  • Ottawa_eggerOttawa_egger Posts: 236
    <a href=IMG_0306.jpg</a>">
    <p />Let's try that again...[p]IMG_0306.jpg
  • FV-EggerFV-Egger Posts: 31
    Ronbo,[p]Those look real nice... Duely noted about the large drip pan.
  • FV-EggerFV-Egger Posts: 31
    Ottawa_egger,[p]Those look good too. By no means am I kidding myself in that all the fat would render out, that'd just be lunacy! ;)
  • QBabeQBabe Posts: 2,275
    FV-Egger,[p]Beef short ribs are fantastic on the egg. I don't have any pics, but Dr. BBQ's Whiskey Marinade is INCREDIBLE on them. Last ones we did took about 5 hrs or so at about 250'ish.[p]MMMMmmmmmmmmmm![p]Tonia

  • QBabe,[p]Link for recipe?
  • tach18ktach18k Posts: 1,607
    <p />FV-Egger,
    low and slow @250, no peaking, no foil, about 5 hours or so

  • FV-EggerFV-Egger Posts: 31
    QBabe,[p]I do like whiskey marinades... if it is one publically available, please post, if it is just available in his book, I'll have to start searching out copies...
  • QBabeQBabe Posts: 2,275
    FV-Egger,[p]It's in his book...[p]Tonia

  • QBabeQBabe Posts: 2,275
    HR3,[p]Don't have's in his book.

  • FV-EggerFV-Egger Posts: 31
    QBabe,[p]Not that it matters, as I will end up purchasing both, but which one?
  • Steeler FanSteeler Fan Posts: 395
    FV-Egger, it's the first book. Here is a link to his website
    ask Ray[p]

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