Cooking Short Ribs On Big Green Egg

Heat olive oil in the big green egg dutch oven.

Cooking short ribs on big green egg.

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. I used my big green egg but the overall procedure works on whatever smoker you are using. Rinse off the brine and dry step 5. At this stage it s much harder to cool the fire down.

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. The big green egg has finally given me the results i have been looking for. Place the ribs on the grid.

Next trim all of the fat cap off the meat side of the ribs. Add your apple wood chips and your hickory smoked wood chips for extra flavor. In the large bge this was about just under the mark to the line. Load your smoker with enough charcoal to sustain about a 4 hour cook.

Season the short ribs with salt and pepper. Remove the membrane from the ribs and apply seasoning to both sides. Let the ribs smoke 1 to 2 hours. Sear evenly on all sides and remove from the egg.

Flip the ribs and rotate the rack 180. Sear short ribs for 1 minute per side. Season the short ribs aggressively with salt and pepper. Once the short ribs have finished smoking transfer the ribs to the baking dish.

Remove from the dutch oven and set aside. Close the dome of the egg. Combine all spices in a small bowl. Keep a close eye on the size of the fire as it warms up so that the smoker doesn t get too hot.

Heat the big green egg dutch oven still direct cooking with canola oil. This quick video will show you how to make the perfect ribs on the big green egg. 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.

Lay your rib slabs onto the big green egg rib rack over the fire and let them cook for 90 minutes. So to summarize in 10 easy steps. Apply your favorite seasonings step 6. Set the egg for indirect cooking with the conveggtor at 300 f 150 c.

Make the brine step 2. Set the big green egg to 325 degrees f on the indirect cook setting. Generously rub the short ribs with the spices. Leave the membrane intact on the bone side as you want that in place to hold the ribs together during the long cook.

Add in garlic and cook for an additional minute. Remove the conveggtor and set the egg for direct cooking at 400 f 204 c. Place the hickory chips in a small bowl cover with water and let soak for at least 1 hour. Cook for another hour.

Always start with a clean smoker and good quality lump charcoal. Drain and scatter over the preheated charcoal. Remove the membrane step 3.