Beef Rib bbq

I am not really a fan of beef ribs. I never order them and rarely cook them. Pork ribs just rule.

But.

I saw a pretty good recipe in a Texas BBQ book and thought I'd give it a try on the Big Green Egg.

First rub a little rub on the beef short ribs. I like the Gates rub here. It isn't too hot, and works well on everything. For my tastes I like rub a little hotter, but these are for sharing, so sweet and mild it is.



The Egg got some Lazzari hardwood charcoal and some big chunks of cherry wood. The temp gets stable at about 300 to 325 and on go the ribs.

The recipe has a little twist, put the ribs in a glass dish over indirect heat. The Egg has a thick plate that goes above the fire and has 3 legs that point up a few inches. That's where you put the grill and that is your indirect fire set up. It works great.

The glass dish with the ribs sits uncovered. You turn the ribs about every 20 minutes and they cook in the fat rendered off them as they cook. Turn and turn to get them cooked like that on all sides.

They kind of "fry" or baste in the liquid while getting smoked by the wood and charcoal.

After 3 hours they looked like this.



Chopped up with some of the fat removed deboned and with a little Everett and Jones BBQ sauce they get to the table looking like this.



Bottom line:

Good flavor with a crispy outer smoky crust, lots of flavor. I still like pork ribs, but this is a good way to do beef shorties on the smoker. More flavor than sitting for hours in a slow cooker, but not as tender.

Oh and the book linked above? Really good. Good stories and recipes. 5 out of 5 stars for that.

To make up for the calories tonight I'm doing a 2 hour bike ride in the Oakland hills, er make that HILLS tomorrow.