Big Green Egg-tastic dinner last night
I saw a post from Outdora in Sonoma asking for your favorite Big Green Egg recipe. I used a slightly enhanced version of the basic rub (some ingredients from my own rub for my Weber) on some beef short ribs. But the key was this:
Slow smoked (about 2 hours at 200 degrees) with Hawaiian Ono wood and MAPLE chunks that were soaked in Red Zinfandel for 2 hours. MMMMMMMMMMmmmmmM! That was awesome!
2 Tablespoon Salt
2 Tablespoon Black pepper
2 Tablespoon Paprika
2 Tablespoon Garlic powder
2 Tablespoon Brown sugar
2 Tablespoon Onion powder
Add:
1 Teaspoon Chili powder
1 Teaspoon Cumin
1/2 Teaspoon Celery Seeds
2 Tablespoon Salt
2 Tablespoon Black pepper
2 Tablespoon Paprika
2 Tablespoon Garlic powder
2 Tablespoon Brown sugar
2 Tablespoon Onion powder
Add:
1 Teaspoon Chili powder
1 Teaspoon Cumin
1/2 Teaspoon Celery Seeds
I forgot to take picks of the finished product but believe me this won't be my last run at these!!!
