Set the Egg for direct cooking at 225°F/107°C
- Generously rub the short ribs with the spices
- Place the hickory chips in a small bowl, cover with water and let soak for at least 1 hour
- Drain and scatter over the preheated charcoal
Using barbecue mitts, place the grid in the Egg
Place the ribs on the grid and close the dome of the Egg
- Let the ribs smoke for 1½ to 2 hours
- Once the short ribs have finished smoking, transfer the ribs to the baking dish
- Using the Grill Gripper and barbecue mitts, carefully remove the grid and add the ConvEGGtor and replace the grid
Raise the internal temperature of the Egg to 375ºF/190ºC
- Mix the beer and the chicken broth in a large bowl and set aside
- Place the vinegar in a heavy-bottomed saucepan on the stovetop over medium heat for about 15 minutes, or until the liquid has reduced by half
- Pour the beer and chicken mixture over the ribs
- Cover the dish tightly with aluminum foil
place in the preheated Egg for 2½ hours, or until the ribs are fork-tender
- Warm the reduced vinegar over low heat
- Using a whisk, add the butter a little at a time, stirring constantly, until the butter is emulsified
- Do not boil
- Transfer the ribs to plates, top with the sauce and serve immediately
