Cooking Short Ribs On Big Green Egg

Set up the big green egg for an indirect cook.

Cooking short ribs on big green egg.

Drain and scatter over the preheated charcoal. Remove the membrane step 3. Season the short ribs with salt and pepper. Lay your rib slabs onto the big green egg rib rack over the fire and let them cook for 90 minutes.

Heat olive oil in the big green egg dutch oven. Make the brine step 2. 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.

Place the hickory chips in a small bowl cover with water and let soak for at least 1 hour. The big green egg has finally given me the results i have been looking for. Sear evenly on all sides and remove from the egg. Add your apple wood chips and your hickory smoked wood chips for extra flavor.

Load your smoker with enough charcoal to sustain about a 4 hour cook. Cook for another hour. Apply your favorite seasonings step 6. Close the dome of the egg.

Add the onion to the dutch oven and cook for 3 minutes or until it is translucent. 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. Rinse off the brine and dry step 5.

Set the big green egg to 325 degrees f on the indirect cook setting. Generously rub the short ribs with the spices. Sear short ribs for 1 minute per side. 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. Remove from the dutch oven and set aside. Set the egg for indirect cooking with the conveggtor at 300 f 150 c.

At this stage it s much harder to cool the fire down. In the large bge this was about just under the mark to the line. Season the short ribs aggressively with salt and pepper. Start a small fire and get the smoker up to 225.

Set the egg for direct cooking at 225 f 107 c. Remove the membrane from the ribs and apply seasoning to both sides. Place the ribs on the grid. Always start with a clean smoker and good quality lump charcoal.

I used my big green egg but the overall procedure works on whatever smoker you are using. Place the ribs in the rib and roast rack bone side down and cook for one hour. Remove the conveggtor and set the egg for direct cooking at 400 f 204 c. So to summarize in 10 easy steps.

Using barbecue mitts place the grid in the egg. Flip the ribs and rotate the rack 180. Into the brine for 4 6 hours step 4.