Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

Thread Tools
Old 11-18-2012, 10:30 PM   #1
Buckeye Bob
Is lookin for wood to cook with.
Join Date: 03-17-12
Location: Chicago Western Suburbs
Default Short Ribs

Decided to make some Short Ribs today. This has always been one of the best things I cook, at least according to my family. However, I had never made them on the Egg. So, I got out the Dutch Oven and went to work. The recipe I use is Asian-inspired and is a great way to make this cut of meat.

Here are the ingredients for the sauce. Soy, Rice Vinegar, Sriracha, Crushed Red Pepper, Brown Sugar, Ginger, garlic, lemon, scallions and lemongrass.

Here are the Short Ribs. My butcher sells them both regular and boneless and while I normally prefer bone-in for any cut of meat, for some reason, these are even better with the boneless.

I set up the Egg for 350 and seared the ribs to brown them on all sides

After searing, I reset the Egg to Indirect with the Platesetter in legs up. I also decided to set up the DigiQ to help maintain the temp. I put the grid on top of the legs and threw everything in the Dutch Oven

I let them cook for about 3 hours. You then take out the meat and strain the sauce. You reduce it by about 2/3 after adding hoisin sauce and Orange Juice and put back on the Egg now at 425 degrees and let the sauce glaze on the meat. Takes about 10-15 minutes and then they are ready to eat.

We served them up with some Brown Rice and Broccoli. So good.

While I thought my Short Ribs were good before, doing them on the Egg took them to the next level. I decided not to add any wood but the meat and sauce still retained enough smoke flavor from the lump to make them taste great. This will be my go-to way of cooking these from now on.
Buckeye Bob is offline   Reply With Quote

Old 11-18-2012, 10:49 PM   #2
Babbling Farker
MisterChrister's Avatar
Join Date: 04-28-12
Location: Wis-con-sin

They look farking GREAT!!! I've got some to use up and may have to go this route!
Kettleheads Anonymous Charter Member
MisterChrister is online now   Reply With Quote

Old 11-19-2012, 01:52 AM   #3
somebody shut me the fark up.

Phubar's Avatar
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands

Mighty Phine dish right there!
-WGA (3)
-UDS (S,M,L)

All fueled by Ecobrasa Coco Briquettes

*Lowland Smokers Dutch BBQ Champion 2011 - 2012*
*Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow
*WGA Ambassador
Phubar is offline   Reply With Quote

Old 11-19-2012, 01:58 AM   #4
somebody shut me the fark up.
buccaneer's Avatar
Join Date: 10-23-10
Location: Australia, West Coast

Mmmm sweet tender beef ribs!
If you're saucing your brisket, I bet you're still putting lolly water in your spirits..
buccaneer is offline   Reply With Quote


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.

All times are GMT -5. The time now is 08:39 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts