Snake River Farms Beef Short Ribs Smoked on a Big Green Egg
This recipe for Snake River Farms Beef Short Ribs Smoked on a Big Green Egg is a classic Texas Style BBQ dish. With meat so delicious there is no need to get fancy, just let the smoke take care of business.
Servings: 6
Ingredients
- I rack of Snake River Farms America Wagyu Beef Short Ribs
- 1/4 c kosher salt
- 1/4 c coarse ground black pepper
- 1 c red wine
Instructions
- 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