need help with short beef ribs

Marvelous

I picked some short beef ribs about 5 inch with bone never cooked them before fairly new egger they have been frozen now thawed I have every dizzy pig need to know how to cook them. indirect or direct which dizzy pig to use I also have blue hog mustard how long do cook them do I use the 3-1-1 and what temp dome and grid appreciate your help

Ottawa_egger

Marvelous,[p]Beef ribs get mixed reviews - many people complain that they are too fatty. Whenever I cook them they are fine. [p]Slather with regular mustard or Worcestershire sauce and then you can try Raisin' the Steaks or Cow Lick, or I guess even coarse grind Dizzy Dust. Go indirect. They will take approximately 6 hrs to fully render the fat and get to the fall-off-the-bone stage. You can do a 1 hour foil step if you like, but the last ones I did I skipped that step and they turned out fine.[p]Good luck.[p]Ottawa_egger

Dover_Gal

Marvelous,
The Koreans know how to use Short Ribs.[p]16 ribs
1 cup soy sauce, 3/4 cup sugar, 1/2 cup water
1 Asian pear, chopped (or 1/2 Korean pear)
1 onion, chopped
2 tbsp minced garlic
4 tbsp sesame oil
1 tbsp ground pepper
1 tbsp juice of ginger[p]Cooking Directions
Wash meat. Rarely but sometimes you can find tiny bone scraps stick to the meat. Soak in water for 1 hour, drain.
In a food processor, add chopped onion and pear, puree finely. Pour out to a large bowl, add remaining ingredients, stir.
Marinate beef for 8-10 hours or overnight. They cook fairly fast, 2-3 minutes on one side.
Traditionally, it is grilled with a wood charcoal but certainly you can grill on a gas stove or out door grill.[p]
There is a soup we do called Kalbi Tang or something like that (Korean.) You blanch the ribs to remove the scum, then make a kind of soup with green onions. This could be done in a dutch oven on the Egg. [p]Galbi-tang or Kalbi-Tang, rib soup My guy at home loves this beyond any other short rib recipe (even braised.)
Cut the ribs into 2" lengths.
Slash the meat through to the bone in several places. (this is not my usual recipe--I blanch first to remove scum but you don't have to.)
Place in a pan and add 20 cups of water.
Bring to a full boil, then lower heat and simmer until the meat is tender.
Chop the green onions.
Remove the beef ribs from the broth and mix well with the seasonings listed above in number one.
Put the seasoned ribs back into the broth.
Bring to a boil and add the longer pieces of green onions.
To serve place ribs n soup bowls, pour broth over them and sprinkle with prepared egg garnish (Beat and fry and cut eggs).