Man and his love affair with fire began over 400,000 years ago (some studies indicate 1 million years ago but let’s not squabble about the minutiae, it was a long time ago. However, to put it in perspective, the first game of golf was only over 550 years ago). I digress.
This Mann enjoyed both fire and golf on his Father’s Day. After some early temperature control issues, he managed to get the Big Green Egg under control and made us some delicious beef short ribs (recipe courtesy of Kevin Rathbun).
Whether you call him Dad, Daddy, Pop, Pa, Father, Gigi, or Sir, call him this Father’s Day and tell him how much he means to you.
Happy Father’s Day!!!
|Smoked Beef Short Ribs|
- 1 t garlic powder
- 1 t onion powder
- 1 t smoked Spanish paprika
- ½ t cayenne pepper
- ½ t dried thyme
- ½ t ground coriander
- 1 T kosher salt
- 4 lbs bone-in beef short ribs, cut 2-2 ½ inches thick
- 16 oz lager beer
- 2 C chicken stock
- 2 C white balsamic vinegar
- 4 T salted butter, cubed
- Hickory chips
Green Egg Equipment: plate setter, porcelain coated grid, hickory chips, 9in x 13 in glass or ceramic baking dish (we used a disposable aluminum pan instead)
Preheat the Egg to 200 degrees without the grid.
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 on the Egg.
To make the rub, mix all of the dry ingredients together (garlic powder through salt). Generously rub the short ribs with the spice mix.
Place the ribs on the grid and close the lid of the Egg. Let the ribs smoke 1 ½ - 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 plate setter, legs up, and replace the grid. Raise the internal temperature of the Egg to 375.
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 2 ½ 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.