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

Short ribs 3-2-1 method

ajd
ajd Posts: 9
edited August 2016 in EggHead Forum
I make spare ribs using the 3-2-1 method all the time. Does this work for short ribs also?
· Share on FacebookShare on Twitter

Comments

  • bhedges1987
    bhedges1987 Posts: 3,201
    No Idea, never made them.

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 36,768
    I have never used foil on any rib cook but don't see why not.  When last out of the foil, go til they pass the toothpick test.  Should be good eats-brisket on a stick.
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
    · Share on FacebookShare on Twitter
  • ThrillSeeker
    ThrillSeeker Posts: 306
    For beef ribs, my go-to method is 325 degrees.

    Remove membrane and rub with Dizzy Pig Cow Lick. 

    No no water in the drip pan. 

    75 minutes on the grill. Remove and wrap in foil or butcher paper with about 2 oz of liquid. I normally add chopped onions and honey as well. 

    75 more minutes on the Grill wrapped. 

    Unwrap, sauce, and then back on the grill unwrapped for another 10-20 min. 

    Large BGE - Medium BGE - Too many accessories to name

    Antioch, TN

    · Share on FacebookShare on Twitter
  • Shiff
    Shiff Posts: 1,835
    I prefer my beef ribs to be made without a foil step.  It does take a little longer, but they come out really great.  I no longer make beef back ribs since they usually don't have enough meat on them and you have to remove the membranes. I now make either Beef Plate Ribs or Beef Chuck Short Ribs.  Membranes don't need to be removed, they cook for 5 or so hours (until tender) at 250-275 degrees.
    Large BGE
    Barry, Lancaster, PA
    · Share on FacebookShare on Twitter

Categories