Ray’s at Killer Creek’s Big Green Egg Short Ribs

Chef Mike Fuller with open Big Green Egg cooking Beef Short Ribs

Throughout his high school years in Hilton Head, South Carolina, Mike Fuller apprenticed with a classically trained chef before moving to Charleston after graduation. During his time in Charleston, he was sous chef at the acclaimed Magnolias restaurant while studying culinary arts at Johnson & Wales University. There, Fuller developed an appreciation for sourcing local and seasonal ingredients and carried this farm to table influence throughout his career.

For the past 20 years, Fuller has worked with an array of restaurants, including McKendrick’s Steak House and OK Café, a concept from Liberty House Restaurant Corporation. He served as corporate executive chef for Amerigo Restaurants in Nashville, Tennessee, and Cartel Restaurants in Atlanta. In addition to his culinary experience, Fuller has introduced national brands into new markets (such as the launch of P.F. Chang’s in Atlanta in 1998) and has helped develop and implement consistent programs for national growth.


  • 4 6” English cut short ribs
  • 4 tbsp kosher salt - divided
  • 2 tbsp brown sugar
  • 6 whole garlic cloves - divided
  • 2 sprigs thyme
  • 2 bay leaves
  • 1 tbsp fresh ground black pepper
  • 4 rosemary sprigs
  • 4 thyme sprigs
  • 1 large carrot - cut into 1” pieces
  • 2 whole celery stalks - cut into 1” pieces
  • ½ yellow onion - peeled and cut into quarters
  • 1 cup BBQ sauce - use your favorite sweet & smoky sauce
  • 4 cups beef stock


For the wet brine, combine 2 tbsp kosher salt, 2 tbsp brown sugar, 2 garlic cloves, 2 sprigs thyme, 2 bay leaves and 1 cup of water in small saucepot. Bring to a boil and simmer till salt and sugar are dissolved poor hot mixture over 2qts of ice in a plastic container. Submerge the short ribs in the brine and leave covered for 24 hours in refrigerator.

One hour before the cook, remove short ribs from brine to a plate and return to refrigerator to dry uncovered.

Set the EGG for indirect cooking with the convEGGtor at 275°F/°C.

Season the ribs on all sides with remaining salt and pepper and arrange on grill with 1” space between them. Scatter rosemary and thyme sprigs on top of ribs.

Cook for 3 hours until meat is caramel brown in color and starts to shrink up the bone. After 3 hours, place vegetables, remaining garlic, BBQ sauce and beef stock in a Dutch oven or aluminum pan along with the ribs. Cover and continue cooking for 2 more hours.

Remove the short ribs with bones from the Dutch oven. Purée sauce with vegetables and return short ribs and sauce to the Dutch oven.

Serve individual portions over creamy stone ground grits and grilled asparagus, top with remainder of sauce.

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