Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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 at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Beef Short Ribs

NavigatorNavigator Posts: 56
edited October 2011 in EGGtoberfest
First try at short ribs, followed the game plan I read on here 275º for 1.5 hours then foiled added broth with spices and BBQ sauce and another hour and they turned out great, made squash on the top rack to go with, threw a few fist sized chunks of pecan in. Next time I will add some onions when I foil them.




Ashland, WI  /  Large & Mini Max


  • 4Runner4Runner Posts: 2,948
    Looks good. What spices?
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: and  and
    What am I drinking now?   Woodford....neat
  • Granulated garlic, toasted onions and some rub. I finally found the damn red wine I wanted after it was done cooking.
    Ashland, WI  /  Large & Mini Max
  • SqueezySqueezy Posts: 1,102
    I've been wanting to do these for awhile now ... your's look very good! Beer would have done a fair job standing in for the wine .. eh?
    Never eat anything passed through a window unless you're a seagull ... BGE Lg.
  • They got up to the foiling temp much faster than I anticipated, next thing I know the Guru alarm was sounding off, went and checked, snapped a quick cell pic and was scrambling for a tin foil pan and the liquid. It was super windy out and as soon as I opened the egg the flames started up and I could tell it was getting hotter and hotter real fast.
    I may have panicked a little and didn't want to pull them off and then have to open it back up. If I had it to do over I would have pulled them and just let the squash cook while the egg came back down to temp, that would have given me time to find the wine and other stuff I wanted to add originally.
    Either way they turned out great.
    Ashland, WI  /  Large & Mini Max
Sign In or Register to comment.
Click here for Forum Use Guidelines.