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Huge Beef Ribs on the Big Green Egg

Smoked Texas style Beef Short ribs are an excellent way to have beef BBQ and not spend really long like on a brisket.


1 slab beef ribs 3 or 4 bone

2-3 tbsp Worcestershire sauce

2 tbsp Uncle Steve's Pig shake or your favorite seasoning

2 tbsp Uncle Steve's Cow Powder

2 tbsp Beef powder

2-3 Pecan wood chunks

3 tbsp beef tallow



1. Preheat Big Green Egg to 250 degrees. Add some pecan wood chunks and stabilize temp.


2. Prep the ribs by trimming off silver skin. Use Worcestershire sauce as a binder and rub all over ribs.  Next season the ribs with your favorite seasoning. You can add two different kinds of seasoning. I use Pig Shake and Cow powder. Then finish up the seasoning with some beef powder.


3. Put ribs on indirect heat on the Egg. Add temp probe if you have one. Cook for 2 hours and check. Let cook another 3 hours or until internal temp is around 203 or when the probe goes in the meat with ease.


4. If ribs are not near desired temp, wrap them in foil with some beef tallow and put back on the Egg increasing temp to 325 degrees.


5. When internal temp gets to 197-203, pull from Egg and let rest at least 30 minutes up to 3 hours. Enjoy

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