Big Beef Ribs With Beer
- 1 Rack Beef Plate Short Ribs, 3-4 bones and 5-6 pounds
- Olive oil
- Kosher salt
- Black pepper, coarsely ground
- Granulated garlic
- 1 bottle dark beer
Set the EGG for indirect cooking, with the convEGGtor at 265°F/130°C.
with a small amount of oak wood added for flavor. Peel the membrane from the bone side of the ribs. Brush the ribs all over with a light coating of olive oil. Season liberally with salt and pepper and lightly with the granulated garlic. Place the ribs directly on the cooking grate bone side down and cook for 2 hours. Flip the ribs and cook for another hour or until the ribs are deep golden brown. Place the ribs in a foil pan and pour the beer over them. Cover tightly with foil and return to the EGG. Continue cooking until the ribs are very tender to the touch and have reached an internal temp of at least 200°. The ribs will shrink quite a bit. This should take another 2-3 hours but they’re not done until they are very tender. Remove the ribs from the pan and cut into individual bones. Serve whole or cut into serving sized pieces. Serve with white bread, pickles, raw onion slices and barbecue sauce on the side.
- 6 firm, sweet apples, such as Honey Crisps or Galas
- 6 tablespoons unsalted butter, at room temperature
- 1⁄4 cup firmly packed dark brown sugar
- 1⁄4 cup dried currants
- 1⁄4 cup shortbread or gingersnap crumbs
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon freshly grated nutmeg
- 1 teaspoon vanilla extract
- 4 whole cinnamon sticks
- 4 marshmallows, halved (optional)
- Vanilla ice cream for serving (optional)
Core the apples using an apple corer or melon baller, but don’t cut all the way through the bottom; the idea is to create a cavity for stuffing.
Cream the butter and brown sugar in a medium bowl until light and fluffy. Beat in the currants, cookie crumbs, cinnamon, nutmeg, and vanilla. Spoon the mixture into the apples, dividing it evenly among them. Stick a cinnamon stick upright through the filling of each apple and place a marshmallow half (if using) on top, cut sides down. Arrange the apples on Big Green Egg Grilling Rings, or make some of your own with crumpled aluminum foil.
Set up your Big Green Egg according to the manufacturer’s directions and preheat it to 300°F/177°C.
Smoke the apples until the sides are squeezably soft, but not collapsing, 1 to 1-1⁄2 hours. If the marshmallows start to brown too much, tent the apples with foil. Serve the apples hot, with ice cream on the side if desired.