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Beef short ribs
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tybish
Posts: 61
Was given some short ribs. Any thoughts on how I should prepare them?
Comments
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How are they cut? You can braise them, smoke them, or do a marinade like kalbi depending on how they were trimmed.
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Low & slow until melt in your mouth like butter tender.
bourbon mustard glaze in the end
I would use the 3-2-1 method or variations thereof
Large BGE in a Sole' Gourmet Table
Using the Black Cast Iron grill, Plate Setter,
and a BBQ Guru temp controller.
Medium BGE in custom modified off-road nest.
Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.
Location: somewhere West of the Mason-Dixon Line -
Treat it like brisket. Look for the sweet spot around 200.Louisianian by birth, Louisianian by death. Austinite for now...
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Depending on the cut. Some tend to work better in a braise while others work better for a L&S.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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The simple approach-hit 'em with a little worcestershire sauce then your favorite rub. Cook them indirect at around 250-275*F on the dome til tender. Likely take around 6 hours or so. Great eats await-YMMV.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.
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If they are a whole slab, I like to season them (just 50/50 salt/pepper works great) and smoke around 250* until probe tender around 200* +/- internal temp, somewhere around 7-10 hours depending on thickness.If already cut, season then smoke for about 2 hours, then place in a foil pan with some beef broth and cover tightly with foil until around 200* and probe tender. This will not take as long. I prefer the combined smoke/braise for cut short ribs because I think they get too crusty if you only smoke them for the duration.Now, if they are cut, and you have a method to do sous vide I have another idea...Season (Dizzy Pig Cow Lick in this case).Vacuum seal:138* for 72 hours:Slice into cubes and insert metal skewers:Flash fry at 380* aprox 30 seconds until nicely browned:These were little bites of heaven.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Dang, forgot the frying shot.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
DMW said:If they are a whole slab, I like to season them (just 50/50 salt/pepper works great) and smoke around 250* until probe tender around 200* +/- internal temp, somewhere around 7-10 hours depending on thickness.If already cut, season then smoke for about 2 hours, then place in a foil pan with some beef broth and cover tightly with foil until around 200* and probe tender. This will not take as long. I prefer the combined smoke/braise for cut short ribs because I think they get too crusty if you only smoke them for the duration.Now, if they are cut, and you have a method to do sous vide I have another idea...Season (Dizzy Pig Cow Lick in this case).Vacuum seal:138* for 72 hours:Slice into cubes and insert metal skewers:Flash fry at 380* aprox 30 seconds until nicely browned:These were little bites of heaven.
Ok I don't get Sous Vide? Why spend 72 hours to cook one meal? I take it, it brakes down the tissue more and makes it more tender? That's a lot of work. My father-n-law gave my grief about how much work I went into to grill salmon. He liked it, he just said he could have cooked it faster in a pan, but I said the flavor would be different. Does sous vide change the flavor? Just wondering. The food like good by the way.XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo. -
@Ladeback69SV is the only way to cook tough cuts of meat to medium-rare, but still tender.When smoking, the internal temp of the meat will end up around 200* (well past well done). If you pulled them at 138*, then would extremely tough.Also it really is a low effort cook. The 72 hours the SV is working, you don't have to do a thing, like a crock pot.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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