We admit it; we’re total egg-heads. Big Green Egg Heads, that is. Once you’ve cooked with the Big Green Egg, you’ll fall in love. It offers everything; the Big Green Egg is a grill, oven, and smoker all in one. Based on traditional Japanese Kamado style cookers, the ceramic Big Green Egg offers egg-septional temperature control. You can make everything from high heat, perfectly seared steaks to low and slow smoked pulled pork. You can even grill in the rain or snow.
One of the best things about the Big Green Egg is the accessories and replacement parts program. It is easy to buy a replacement part it you need it. Need a new grate? No problem. Somehow managed to shatter the lid? No hassle. They also have a full line of BBQ accessories.
Our Favorite Egg-sessories:
- External temperature gauge – This lets you know the exact temperature of the grill without having to lift the lid and peek
- Meat Claws – If you are making pulled pork, shredded beef or shredded chicken, these are amazing. They work so much faster then a fork and really save your aching neck
- Egg-stands – They offer many different options for supporting your egg. Do you have your egg on a table? No problem. Want wheels? Sure. Need shelves? They’ve got them.
We love these smoked beef short ribs
Beef Short Ribs
Ingredients
Rub
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked Spanish paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground coriander
- 1 tablespoon kosher salt
- 4 pounds bone-in beef short ribs, cut 2 to 2 1/2 inches thick
- 16 ounces lager beer
- 2 cups chicken stock
- 2 cups white balsamic vinegar
- 4 tablespoons salted butter, cubed
Instructions:
1. Set the EGG for direct cooking at 225°F / 107°C.
2. To make the rub, mix the garlic powder, onion powder, paprika, cayenne pepper, thyme, coriander and salt in a small bowl. Generously rub the short ribs with the spices.
3. Place the hickory chips in a small bowl, cover with water and let soak for at least 1 hour. Drain and scatter over the preheated charcoal. Using barbecue mitts, place the grid in the EGG.
4. Place the ribs on the grid; close the dome of the EGG. Let the ribs smoke 1 1/2 to 2 hours. Once the short ribs have finished smoking, transfer the ribs to the baking dish.
5. Using the Grill Gripper and barbecue mitts, carefully remove the grid and add the ConvEGGtor Plate Setter and replace the grid. Raise the internal temperature of the EGG to 375ºF / 190ºC.
6. Mix the beer and the chicken broth in a large bowl and set aside. Place the vinegar in a heavy-bottomed saucepan on the stove top over medium heat for about 15 minutes, or until the liquid has reduced by half.
7. Pour the beef and chicken mixture over the ribs.
8. Cover the dish tightly with aluminum foil; place in the preheated EGG for 2 1/2 hours, or until the ribs are fork tender.
Warm the reduced vinegar over low heat. Using a whisk, add the butter a little at a time, stirring constantly, until the butter is emulsified. Do not boil. Transfer the ribs to plates, top with the sauce and serve immediately.
Serves 4
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