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

Angus Certified Short Ribs a la Blues Hog

BeliBeli Posts: 10,751
edited November -1 in EggHead Forum
Found this short ribs in the freezer yesterday, decided it was time for them to go so .....I rubbed with mustard & Richard's Indian River Pixie Dust ( An exotic blend of savory spices including cayenne, paprika, salt, dry mustard, garlic powder, ground chipotle, black pepper & sugar) then on to the large 230* Dome for four hours...indirect, drip pan with white wine.....Added the Blues Hog sauce the last 30 min...........




Accompanied with a nice Merlot................


My girls loved it & celebrated with hibiscus flowers from the garden


Then Valeria went to fetch some of her own for Dad....first time....I loved it.. :)


This are probably the best Short Ribs we've had. Have a great sunday!!


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