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
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!!!

Author: Joel Vincent

Growth Hacker and wine lover

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