The crème de la crème in barbecue for me. #TBT Tender, smoky, super rich so delicious. Prepped in the morning, enjoyed the day in the pool and sun with the crew 💅🏼 then feasted on the short ribs at night 🤤

PREPARATION
I saw Korean Short Ribs on sale at the grocery store and I spoke to the butcher to get 4 full racks – $35 each and cleaned, or broken down to less than $9 a rib which is totally reasonable 🤷🏻‍♂️ I like to do my own trimming/cleaning but they trimmed them for me so not perfect shape but also not paying for extra fat, tendon etc.

COOK
Rubbed with mustard as a binder (can use whatever you like) even coating if kosher salt and black pepper. Low temp smoked at 250f-275f for 7 hours. Lit a few coals, then the Heat deflector above and a water pan under the grill grates – to keep it moist inside and catch drippings.

FINISH
Checking for tenderness, try a toothpick if you can’t tell should feel like warm butter. Wrapped in foil to kinda steam and relax, for 1.5 -2 hours.

NOTES
Long cook smoking on the Egg or Komodo units is always interesting, once you load the fuel in the bottom you basically stack everything ontop so you don’t have much access to the fuel after. Your controls are the inlet and outlet, if the temp goes to high it is extremely difficult to bring it back down to low temp because the ceramic holds the heat so efficiently and the lid open will just ignite the fuel more and you can have a bonfire.

🔥 XL @biggreenegg
🍖 Beef Short Ribs @certifiedangusbeef from @longosmarkets
🔪 Japanese Knife @sharp_knifeshop
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#Shortribs #beefshortribs #BBQ #Barbecue #SmokedMeat #biggreenegg #Foodie #meatLover #Carnivore

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