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Short ribs going on for Friday. help plzz-z
Looking for suggestions.
Temps, times, closely guarded secrets and preps from the masters would be appreciated.
2 good looking racks on the xl
I would much rather be able to say I was glad I did than wished I had........
XL owner and purveyor of pallette perfection...
Homosassa....Mecca of Florida
Comments
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I think DMW is one of the short rib experts I am sure he will chime in soon..Good luck.Greensboro North Carolina
When in doubt Accelerate.... -
Thx.....curious as to cutting or keeping racks whole as well...also best wood smoke for them....I'm an apple luvva....but thinking another...
I would much rather be able to say I was glad I did than wished I had........
XL owner and purveyor of pallette perfection...
Homosassa....Mecca of Florida
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If you have uncut short ribs, I would not cut them. Keep them as a slab. They will be either Chuck or Plate. The way to tell is Chuck have 3 bones, Plate 4.
These are some of my favorite things to smoke, they turn out great, just don't pull them before they are happy. Judge happiness by probing like butter, just like a butt. This is will happen +/- 200* IT. Can take 6 to 8 hours depending on how thick they are and marbling, etc.
For seasoning, think brisket style. I've gone just salt & pepper with good results. Mickey's Coffee Rub is good, as well DP Cow Lick, Montreal Steak, etc.
As far as wood for smoke, I'd go oak. You could mix in pecan, cherry, or even a bit of hickory with the oak, but you want oak smoke on those.
Enjoy, good eats await.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 you have uncut short ribs, I would not cut them. Keep them as a slab. They will be either Chuck or Plate. The way to tell is Chuck have 3 bones, Plate 4.
These are some of my favorite things to smoke, they turn out great, just don't pull them before they are happy. Judge happiness by probing like butter, just like a butt. This is will happen +/- 200* IT. Can take 6 to 8 hours depending on how thick they are and marbling, etc.
For seasoning, think brisket style. I've gone just salt & pepper with good results. Mickey's Coffee Rub is good, as well DP Cow Lick, Montreal Steak, etc.
As far as wood for smoke, I'd go oak. You could mix in pecan, cherry, or even a bit of hickory with the oak, but you want oak smoke on those.
Enjoy, good eats await.
Thanks Brother...Mucho mucho...Stay tuned..cook progress will be posted....beginning tomorrow at 9-10am..I would much rather be able to say I was glad I did than wished I had........
XL owner and purveyor of pallette perfection...
Homosassa....Mecca of Florida
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DMW said:If you have uncut short ribs, I would not cut them. Keep them as a slab. They will be either Chuck or Plate. The way to tell is Chuck have 3 bones, Plate 4.
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Keeping them as a slab is definitely the way to go though.
Washington, IL > Queen Creek, AZ ... Two large eggs and an adopted Mini Max
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I just repeat what @cazzy says...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 -
225°?
I would much rather be able to say I was glad I did than wished I had........
XL owner and purveyor of pallette perfection...
Homosassa....Mecca of Florida
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AUCE said:225°?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 -
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 -
I've done them a few times and left them intact or as long singular bones, smoked at 250 dome for 7 hrs or so, when I get the cut shorties I smoke then braise. Like @DMWI season like a brisket. I also like to throw a little worcestshire, then salt, pepper, and a little Montreal steak seasoning... Good eats await
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Thanks guys...these say chuck...think there 4 boners....hehe....I'll keep you all posted....
I would much rather be able to say I was glad I did than wished I had........
XL owner and purveyor of pallette perfection...
Homosassa....Mecca of Florida
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SIngle Bones are ok too.
5 1/2 hours, raised indirect at 250-275. Rub of choice, hickory
Pull and sauce for 30 minutes.
Easy Peasy
New Albany, Ohio -
Post picsThey/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 -
Will do..can't wait
I would much rather be able to say I was glad I did than wished I had........
XL owner and purveyor of pallette perfection...
Homosassa....Mecca of Florida
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Good luck on your beef ribs. I love short ribs. Here is my last cook with how I did them:
http://eggheadforum.com/discussion/1178629/chuck-short-ribs?new=1
Large BGE
Barry, Lancaster, PA -
To room temp.
Contrary to what many think it takes quite a while to achieve. ...2 hrs on these...
I would much rather be able to say I was glad I did than wished I had........
XL owner and purveyor of pallette perfection...
Homosassa....Mecca of Florida
-
If you like the way the ribs come out, look around for your nearest Restaurant Depot store to buy more. Last time I bought some they were $3.99/pound. It was good to see, though, that Publix sells them uncut.
Large BGE
Barry, Lancaster, PA -
On.....
I would much rather be able to say I was glad I did than wished I had........
XL owner and purveyor of pallette perfection...
Homosassa....Mecca of Florida
-
Ok here we go
I would much rather be able to say I was glad I did than wished I had........
XL owner and purveyor of pallette perfection...
Homosassa....Mecca of Florida
-
I would much rather be able to say I was glad I did than wished I had........
XL owner and purveyor of pallette perfection...
Homosassa....Mecca of Florida
-
Do you have any room under your veg/drip pan to get a little air flow going..Or maybe thats the way you want it..Just an observation..You are in for a treat with those ribs.Greensboro North Carolina
When in doubt Accelerate.... -
I would much rather be able to say I was glad I did than wished I had........
XL owner and purveyor of pallette perfection...
Homosassa....Mecca of Florida
-
Got shanghai ' by momma on a shopping expedition. ..went on 2 hrs late..damnit
I would much rather be able to say I was glad I did than wished I had........
XL owner and purveyor of pallette perfection...
Homosassa....Mecca of Florida
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AUCE said:
I would much rather be able to say I was glad I did than wished I had........
XL owner and purveyor of pallette perfection...
Homosassa....Mecca of Florida
-
160° lil bit to go til 200ish
I would much rather be able to say I was glad I did than wished I had........
XL owner and purveyor of pallette perfection...
Homosassa....Mecca of Florida
-
Did you check the internal temp on those greenbeans? They're done at 210F.______________________________________________I love lamp..
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nolaegghead said:Did you check the internal temp on those greenbeans? They're done at 210F.
I would much rather be able to say I was glad I did than wished I had........
XL owner and purveyor of pallette perfection...
Homosassa....Mecca of Florida
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