Welcome back and thanks for checking out my latest recipe. Working with the fine folks at Snake River Farms has its perks, especially when I get to cook an amazing cut of beef like this rack of American Wagyu Black Grade Beef Short Ribs. Meatier and much bigger than pork ribs, beef ribs are delicious and make for an incredible feast. Imagine the best part of a Texas style smoked brisket on a stick and you will understand what the experience will be like. Now sit back, grab an ice cold Shiner Bock and enjoy this post for Beef Short Ribs Smoked on a 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.
Next, trim all of the fat cap off the meat side of the ribs. Leave the membrane intact on the bone side as you want that in place to hold the ribs together during the long cook.
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.
Once the ribs are covered in seasoning it is time to light the Big Green Egg. Add lump charcoal (my preference is Fogo Premium Hardwood Lump) and wood chunks (post oak works well for this cut of meat). Light the charcoal and let the temp stabilize at 275°. Once the temp is set add the ConvEGGtor for indirect cooking and place a water pan on top of the ConvEGGtor (this adds moisture to the cooking environment which is needed for a long smoke). When you see the smoke is thin and blue coming from the top of your Big Green Egg, it’s time to put the beef ribs inside.
Let the ribs smoke undisturbed for the first hour, then check every hour to see if this surface of the meat is drying out and spritz with water when it is.
At the 3-hour mark your ribs should measure 165° internal temp (use a digital temp probe like a ThermoPop) and the bark should have a nice dark, mahogany color. It is now time to wrap!
Place the Beef Ribs in an aluminum pan, add 1 cup of red wine (or beef broth), and cover with foil. This process is called the “Texas Crutch” which helps speed up the cook and tenderize the meat.
You are looking for 2 things to know when the ribs are done: First, you want the meat to be “probe tender” which means when you place your ThermoPop in the meat between the bones, it goes in and out with little or no resistance. Second, you want the temp to be between 204° and 208°. Once you have achieved both items, pull the ribs from the Big Green Egg, keep wrapped in the foil, and place in to a dry cooler for 1-2 hours.
After the ribs have rested, pull out of the cooler, slice and serve! Each rib has enough meat for 2 people or 1 really hungry person.
- I rack of Snake River Farms America Wagyu Beef Short Ribs
- ¼ c kosher salt
- ¼ c coarse ground black pepper
- 1 c red wine
- Trim the fat off the meat side until you can see the marbling of the beef
- Leave the bone side alone as you want the membrane in place to hold the ribs together
- Slather with hot sauce (or mustard) as a binder for the seasoning
- Use a 50/50 mix of salt & pepper and spread evenly on all surfaces of the beef ribs
- Let sit at room temp as you setup the smoker
- Light the Big Green Egg using post oak wood chunks to 275°
- Put the ConvEGGtor in for indirect cooking
- Place water pan on top of ConvEGGtor underneath the grill grate
- When the temp stabilizes and you see a thin line of blue smoke streaming from the top it is time to put the ribs inside
- Place the ribs on the grilling grate bone side down and let smoke for an hour before checking
- Look to see if the rib surface is drying out and spray with a mist of water (you can use a mix with cider vinegar if you wish)
- After 3 hours in the smoke the meat should measure 165° and it is time to wrap
- Place the ribs in an aluminum pan with 1 cup of red wine (or beef broth) and seal with foil
- Let this cook for another 2-3 hours until the meat is probe tender and measures 204°
- Wrap and place in cooler for another 1-2 hours
- Slice and serve