Beef Short Ribs

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



  • 3-4 lbs (0 kg) beef short ribs 
  •  Big Green Egg Ancho Chili & Coffee Seasoning 
  • 4 tablespoons (60 ml) Big Green Egg Habanero Hot Sauce 


Big Green Egg Seasoning, Ancho Chili & Coffee

Add flavor to any dish by sprinkling Ancho Chili & Coffee Seasoning on any of your favorite foods be...

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The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...

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Step 1

Set the EGG for indirect cooking with the convEGGtor at 250°F/121°C with several hickory chunks.

Step 2

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.

Step 3

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/92°C 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.

Step 4

Enjoy those ribs; you’ve worked hard for them!

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