Smoked Short Ribs

This recipe is from the Big Green Egg Cookbook, one we turn to often when looking to smoke something amazing. The Chef who created this recipe is a pretty well-known chef in Texas, Kent Rathbun. He’s well known for his wonderful barbeque and smoked meats recipes. We found this recipe 10 years ago, when we first got our BGE and have been making it ever since.

This recipe is time consuming, as are most smoked meats. The tender short ribs, smoked and topped with a tangy sauce, perfect for a delicious dinner anytime.

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Start with a Great Rub

The key to any great smoked meat recipe is a good rub that will add flavor to the long time smoking process.

Simply blend the spices together and rub all over the well dried short ribs.

Prior to starting the BGE, be sure to soak the hickory chips in water for a good hour. This part of the process is eliminated if using a pellet smoker. Before placing the ribs on the smoker, heat to 225 degrees. Scatter the soaked chips over the coals, when ready to begin smoking. Place the short ribs directly on the grill. We do use a meat thermometer to manage the temperature.

Let the short ribs smoke under the closed dome of the BGE for about 1 1/2 to 2 hours. They will form a nice crisp on the outside. After smoking, removed the short ribs to a high heat oven safe dish.

Raise the temperature of the BGE to 375 degrees before returning the ribs.

Next, mix the chicken stock and the beer in a bowl. Pour the mixture over the top of the ribs. Cover tightly with foil.

More Time On the Smoker

Place the short ribs, now tightly covered in foil, in the beer and chicken stock mixture, back on the Big Green Egg. Cook for an additional 2 hours.

About 30 minutes before the ribs come off the BGE start the vinegar sauce. In a medium size sauce pan, heat the vinegar on the stove. Bring to a slow simmer and reduce by half. Don’t boil. About 15 minutes. Slowly whisk the cubed butter in until a smooth sauce is created.

Out of the smoker! The whole house will smell so good when you bring them in from the Egg.

Place the ribs on a warmed platter and slowly drizzle the sauce over all.

On this night we served with Thomas Keller’s Mashed Potatoes and simple roasted broccoli. This recipe is time consuming but not overly difficult. The result, deliciously smoked, tender short ribs, is well worth the wait!

Yield: 4

Author: Kent Rathbun for the Big Green Egg

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Smoked Beef Short Ribs

A melt in your mouth short rib recipe from Chef Kent Rathbun, made on The Big Green Egg or your favorite smoker

Prep time: 20 MinCook time: 4 HourInactive time: 1 HourTotal time: 5 H & 20 M

Ingredients

• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked Spanish paprika
• ½ teaspoon cayenne pepper
• ½ teaspoon dried thyme
• 4 pounds bone-in beef short ribs, cut 2 to 2½ 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. Mix the garlic powder, onion powder, paprika, cayenne pepper, thyme, coriander and salt in a small bowl.
3. Generously rub the short ribs with the spices.
4. 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.
5. Place the ribs on the grid; close the dome of the EGG. Let the ribs smoke for 1½ to 2 hours. Once the short ribs have finished smoking, transfer the ribs to the baking dish.
6. Using the Grill Gripper and barbecue mitts, carefully remove the grid and add the ConvEGGtor and replace the grid. Raise the internal temperature of the EGG to 375ºF/190ºC.
7. Mix the beer and the chicken broth in a large bowl and set aside. Place the vinegar in a heavy-bottomed saucepan on the stovetop over medium heat for about 15 minutes, or until the liquid has reduced by half.
8. Pour the beer and chicken mixture over the ribs.
9. Cover the dish tightly with aluminum foil; place in the preheated EGG for 2½ hours, or until the ribs are fork-tender.
10. 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.