Cooking Short Ribs On Big Green Egg

Season the short ribs with salt and pepper.

Cooking short ribs on big green egg.

Set the egg for direct cooking at 225 f 107 c. Remove from the dutch oven and set aside. Heat the big green egg dutch oven still direct cooking with canola oil. Heat olive oil in the big green egg dutch oven.

Set the big green egg to 325 degrees f on the indirect cook setting. Remove the membrane from the ribs and apply seasoning to both sides. Flip the ribs and rotate the rack 180. Always start with a clean smoker and good quality lump charcoal.

Let the ribs smoke 1 to 2 hours. Place the ribs on the grid. Place the hickory chips in a small bowl cover with water and let soak for at least 1 hour. Place the ribs in the rib and roast rack bone side down and cook for one hour.

Lay your rib slabs onto the big green egg rib rack over the fire and let them cook for 90 minutes. Close the dome of the egg. Rinse off the brine and dry step 5. Cook for another hour.

Add in garlic and cook for an additional minute. Remove the conveggtor and set the egg for direct cooking at 400 f 204 c. I used my big green egg but the overall procedure works on whatever smoker you are using. Set up the big green egg for an indirect cook.

Using barbecue mitts place the grid in the egg. Keep a close eye on the size of the fire as it warms up so that the smoker doesn t get too hot. Combine all spices in a small bowl. Generously rub the short ribs with the spices.

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. Drain and scatter over the preheated charcoal. Make the brine step 2.

So to summarize in 10 easy steps. This quick video will show you how to make the perfect ribs on the big green egg. Sear evenly on all sides and remove from the egg. Load your smoker with enough charcoal to sustain about a 4 hour cook.

Once the short ribs have finished smoking transfer the ribs to the baking dish. Next trim all of the fat cap off the meat side of the ribs. Add the onion to the dutch oven and cook for 3 minutes or until it is translucent. Start a small fire and get the smoker up to 225.

Apply your favorite seasonings step 6. Remove the membrane step 3. Add your apple wood chips and your hickory smoked wood chips for extra flavor. Leave the membrane intact on the bone side as you want that in place to hold the ribs together during the long cook.

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. At this stage it s much harder to cool the fire down. Into the brine for 4 6 hours step 4.