Cooking Short Ribs On Big Green Egg

Remove the conveggtor and set the egg for direct cooking at 400 f 204 c.

Cooking short ribs on big green egg.

Add the onion to the dutch oven and cook for 3 minutes or until it is translucent. Keep a close eye on the size of the fire as it warms up so that the smoker doesn t get too hot. Season the short ribs aggressively with salt and pepper. Make the brine step 2.

Set the egg for indirect cooking with the conveggtor at 300 f 150 c. Remove from the dutch oven and set aside. In the large bge this was about just under the mark to the line. I used my big green egg but the overall procedure works on whatever smoker you are using.

Let the ribs smoke 1 to 2 hours. Set up the big green egg for an indirect cook. Lay your rib slabs onto the big green egg rib rack over the fire and let them cook for 90 minutes. Set the big green egg to 325 degrees f on the indirect cook setting.

Place the ribs on the grid. Drain and scatter over the preheated charcoal. Season the short ribs with salt and pepper. Next trim all of the fat cap off the meat side of the ribs.

At this stage it s much harder to cool the fire down. Heat the big green egg dutch oven still direct cooking with canola oil. So to summarize in 10 easy steps. Combine all spices in a small bowl.

Load your smoker with enough charcoal to sustain about a 4 hour cook. Using barbecue mitts place the grid in the egg. Set the egg for direct cooking at 225 f 107 c. Beef short ribs smoked on a big green egg start with a massive rack of american wagyu black grade beef short ribs from snake river farms.

Place the ribs in the rib and roast rack bone side down and cook for one hour. Start a small fire and get the smoker up to 225. Rinse off the brine and dry step 5. Add in garlic and cook for an additional minute.

This quick video will show you how to make the perfect ribs on the big green egg. Remove the membrane step 3. Into the brine for 4 6 hours step 4. Remove the membrane from the ribs and apply seasoning to both sides.

Close the dome of the egg. Leave the membrane intact on the bone side as you want that in place to hold the ribs together during the long cook. Generously rub the short ribs with the spices. Cook for another hour.

Flip the ribs and rotate the rack 180. Place the hickory chips in a small bowl cover with water and let soak for at least 1 hour. Heat olive oil in the big green egg dutch oven. Add your apple wood chips and your hickory smoked wood chips for extra flavor.

Apply your favorite seasonings step 6. Once the short ribs have finished smoking transfer the ribs to the baking dish. Always start with a clean smoker and good quality lump charcoal.