Recipe courtesy of #BGETeamGreen member Rusty Ducworth/@raddadrusty
The recipe was inspired by Big Green Egg Habanero hot sauce and Big Green Egg Ancho Chili & Coffee Seasoning
Ingredients
- 3-4 lbs. beef short ribs
- Big Green Egg Ancho Chili & Coffee Seasoning
- 4 tbsp Big Green Egg Habanero Hot Sauce
Instructions
Equipment
Butcher paper or aluminum foil
Instant read thermometer
Big Green Egg Hickory Smoking Wood Chunks
Method
Set the EGG for indirect cooking with the convEGGtor at 250°F/121°C with several hickory chunks.
Coat the short ribs with the Big Green Egg Habanero hot sauce; the sauce will act as a binder to allow the seasoning to adhere better to the ribs. Apply a liberal amount of Big Green Egg Ancho Chile & Coffee Seasoning to the ribs. Allow the ribs to sit at room temperature for 15 minutes; this will allow the rub to penetrate the ribs and adding the amazing flavors.
Smoke the ribs for 5 hours. After 5 hours begin to check the internal temperature; once the internal temperature of the ribs reaches 198°F remove the ribs from the EGG and wrap them in butcher paper or foil for at least an hour to allow the moisture to redistribute.
Enjoy those ribs; you’ve worked hard for them!