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BBQBuddha Gluten-Free Grill Main Dish Pork

Kurobuta Pork Short Ribs

By Chris Sussman, The BBQ Buddha

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.


Ingredients

Print Recipe
  • 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 any BBQ sauce of your choice

Directions

Preparation

  1. Remove Kurobuta Pork Short Ribs from packaging. Remove all the membrane
  2. Slather ribs with yellow mustard
  3. Season both sides with Dizzy Pig SPG Original, then with Dizzy Dust seasoning
  4. Preheat BGE grill to 250°F (there should be clean smoke)

Smoking Short Ribs

  1. Place short ribs on the Big Green Egg and let smoke for 2 hours uninterrupted
  2. Continue to smoke for an additional 2 hours, spritzing every 30 minutes with water
  3. Remove ribs from heat, spritz with water, place in aluminum foil, and continue to smoke for an additional hour
  4. Remove ribs from BGE and glaze with BBQ Sauce of choice
  5. Smoke for a final 30 minutes
  6. Slice ribs and enjoy!