Beef, Ribs American, Asian Big Green Egg, Indirect Heat, Pellet, Smoked
February 24, 2017
These beef short ribs are as amazing as they look. The flavorful crust will dance on your tongue before the slow-smoked buttery meat melts in your mouth.
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground ginger
1 teaspoon kosher salt
1 teaspoon black pepper
2 teaspoons Code 3 Spices Grunt Rub
8 beef short ribs
1Combine all of the spices in a small bowl. Rub all over the meat. Let rest on the counter for 1-2 hours.
2Heat the smoker to 275 degrees. Smoke over indirect heat for 3 1/2 to 4 hours, until the meat is soft and reaches an internal temperature of about 205 degrees.
Serve with grilled shishito peppers and pickled red cabbage.
These were smoked on a Firecraft Q450 Pellet Grill.