Cooking Beef Ribs On Big Green Egg

These full plates are what short ribs are usually cut from so you ll likely need to order them in advance from your butcher so they can be cut to order.

Cooking beef ribs on big green egg. Load your smoker with enough charcoal to sustain about a 4 hour cook. I used four bone plate ribs five racks in total. Made some big beef ribs this weekend on the egg these were the best ones i ve made yet so wanted to post the recipe and some pics. Ingredients 4 tbsp 60 ml paprika 2 tbsp 30 ml oregano 1 tbsp 15 ml garlic powder 1 tbsp 15 ml brown sugar 1 tbsp 15 ml onion powder 1 tbsp 15 ml dry mustard 2 tbsp 30 ml cumin 2 tbsp 30 ml salt.

Remove the meat from 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. Ingredients 1 rack beef plate short ribs 3 4 bones and 5 6 pounds olive oil kosher salt black pepper coarsely ground granulated garlic 1 bottle dark beer. Set the egg for indirect cooking with the conveggtor at 250 f 121 c.

These are initially cooked directly on the grate which allows the smoke flavor to be absorbed. I used my big green egg but the overall procedure works on whatever smoker you are using. Beef back ribs are cooked on indirect heat so get the plate setter or conv egg tor installed with the feet facing up and put the grill grate on top. In the large bge this was about just under the mark to the line.

After the ribs are trimmed use hot sauce or mustard as a slather and apply a 50 50 mix of salt coarse ground pepper to all sides of the beef ribs. 3 tablespoons salt 3 tablespoons coarse grind pepper 1 tablespoon ancho chile 1 teaspoon cayenne pepper add. Once the ribs are covered in seasoning it is time to light the big green egg. Always start with a clean smoker and good quality lump charcoal.

Brush the beef with the mustard marinade and season both sides of the beef liberally. Beef short ribs big green egg ancho chile coffee seasoning 4 tbsp big green egg habanero hot sauce. Ingredients 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon smoked spanish paprika teaspoon cayenne pepper teaspoon dried thyme 4 pounds bone in beef short ribs cut 2 to 2 inches thick 16 ounces lager beer 2 cups chicken stock 2 cups white balsamic vinegar 4 tablespoons salted. Once the big green egg is dialed into 250 degrees it is time to throw the beef back ribs on.