Thanks to Porter Road for the beef ribs that inspired this recipe.
100% Big Green Egg Natural Lump Charcoal
3 cups of Big Green Egg Pecan Smoking Chips
Aluminum foil or Big Green Egg Butcher Paper
2 Big Green Egg Silicone BBQ Mitts
Big Green Egg Instant Read Thermometer
Set the EGG for indirect cooking with the convEGGtor at 275ºF/135ºC with Big Green Egg Pecan Smoking Chips.
Trim any excess fat from the meat side of the ribs. Rinse and dry with a paper towel. Season the ribs with salt & pepper blend and then add the Big Green Egg Savory Pecan Seasoning.
Place the ribs on the EGG and smoke for 3 to 4 hours or until the ribs reach an internal temperature of 165ºF/74ºC. Remove the ribs with the Big Green Egg Silicone BBQ Mitts and wrap them in heavy-duty aluminum foil or the Big Green Egg Butcher Paper with the beef broth. Return the ribs to the EGG.
Remove the ribs from the EGG once the internal temperature hits 205⁰F/96ºC and is probe tender. Rest for 45-60 minutes, and then cut ribs into a 1 bone section. Add sauce if you like but they are spectacular just the way they are! Enjoy!