Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Beef Short Ribs

Eoin
Eoin Posts: 4,304
in EggHead Forum
First time doing beef ribs yesterday. Salt & Pepper and spice mix then on at 250 F.


· Share on FacebookShare on Twitter

Comments

  • Eoin
    Eoin Posts: 4,304
    Part done, it was a bit hotter at the back so rotated the ribs to cook evenly.


    · Share on FacebookShare on Twitter
  • Eoin
    Eoin Posts: 4,304
    edited September 2017
    I went out and left the checking and removing to others. Here's what they looked like when I got back. Could have probably done with a bit longer, but very tasty.


    · Share on FacebookShare on Twitter
  • johnkitchens
    johnkitchens Posts: 5,227
    Those look great. I haven't tried them yet, but I plan to soon. 

    Louisville, GA - 2 Large BGE's
    · Share on FacebookShare on Twitter
  • Eoin
    Eoin Posts: 4,304
    Did this again today. Salt and pepper rub, apple wood smoke on the MMX, 3 hours at 250 F then foil wrapped for another 3 hours. This was better than last week, lovely texture to the meat. You don't need much either, it's very rich meat. Left the ribs to rest then grilled some veg and sour dough bread.




    · Share on FacebookShare on Twitter
  • TheToast
    TheToast Posts: 376
    I've only ever done this as a full rack - need to try again some time. They've normally stalled for a lot longer than I've expected 
    · Share on FacebookShare on Twitter
  • Foghorn
    Foghorn Posts: 10,049
    Looks great.  I did some yesterday as well.  It's a fun cook with a good reward for your efforts.  

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 33,870
    Toothpick for the win.  Great cooks right there.  One this side of the pond we refer to those as "brisket on a stick."
    Nailed 'em.  Congrats.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
    · Share on FacebookShare on Twitter

Categories