Kurobuta Pork Short Ribs
These Kurobuta Pork Short Ribs are from the back end of the baby back ribs. As a result they are super meaty and juicy. I cannot say enough good things about this meal.
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Ingredients
- 3 lbs Snake River Farms Kurobuta Pork Short Ribs
- 1/2 cup Yellow Mustard
- 2 Tbsp Dizzy Pig SPG Original
- 2 Tbsp Dizzy Pig Dizzy Dust All-purpose seasoning
- 1/2 cup Meat Mitch WHOMP! Competition BBQ Sauce or Dizzy Pig Glazed and Infused, or any BBQ sauce of your choice
Directions
Preparation
- Remove Kurobuta Pork Short Ribs from packaging. Remove all the membrane
- Slather ribs with yellow mustard
- Season both sides with Dizzy Pig SPG Original, then with Dizzy Dust seasoning
- Preheat BGE grill to 250°F (there should be clean smoke)
Smoking Short Ribs
- Place short ribs on the Big Green Egg and let smoke for 2 hours uninterrupted
- Continue to smoke for an additional 2 hours, spritzing every 30 minutes with water
- Remove ribs from heat, spritz with water, place in aluminum foil, and continue to smoke for an additional hour
- Remove ribs from BGE and glaze with BBQ Sauce of choice
- Smoke for a final 30 minutes
- Slice ribs and enjoy!
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