Cooking Short Ribs On Big Green Egg

Start a small fire and get the smoker up to 225.

Cooking short ribs on big green egg.

Remove the membrane from the ribs and apply seasoning to both sides. Rinse off the brine and dry step 5. Add your apple wood chips and your hickory smoked wood chips for extra flavor. Set the big green egg to 325 degrees f on the indirect cook setting.

Season the short ribs with salt and pepper. Sear evenly on all sides and remove from the egg. Close the dome of the egg. Generously rub the short ribs with the spices.

Add the onion to the dutch oven and cook for 3 minutes or until it is translucent. Into the brine for 4 6 hours step 4. 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.

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. Set the egg for indirect cooking with the conveggtor at 300 f 150 c. In the large bge this was about just under the mark to the line.

Remove from the dutch oven and set aside. Combine all spices in a small bowl. So to summarize in 10 easy steps. This quick video will show you how to make the perfect ribs on the big green egg.

Set the egg for direct cooking at 225 f 107 c. Apply your favorite seasonings step 6. Once the short ribs have finished smoking transfer the ribs to the baking dish. Cook for another hour.

Always start with a clean smoker and good quality lump charcoal. Make the brine step 2. Set up the big green egg for an indirect cook. Drain and scatter over the preheated charcoal.

Remove the conveggtor and set the egg for direct cooking at 400 f 204 c. Remove the membrane step 3. Sear short ribs for 1 minute per side. The big green egg has finally given me the results i have been looking for.

Let the ribs smoke 1 to 2 hours. Load your smoker with enough charcoal to sustain about a 4 hour cook. Next trim all of the fat cap off the meat side of the ribs. Add in garlic and cook for an additional minute.

Using barbecue mitts place the grid in the egg. Place the ribs on the grid. Heat olive oil in the big green egg dutch oven. I used my big green egg but the overall procedure works on whatever smoker you are using.

Place the hickory chips in a small bowl cover with water and let soak for at least 1 hour. Flip the ribs and rotate the rack 180. At this stage it s much harder to cool the fire down.