Today, it's beef short ribs. This recipe is adapted from Smoke & Spice by Cheryl and Bill Jamison. Start with 10 lb of bone-in short ribs (will feed around 10 folks, unless they're all 17-year old boys).
Bring them up to room temperature while you light a fire on your smoker. We're cooking with indirect heat today. Fire on one side, meat on the other. Wet some mesquite chunks for smoke, and then prepare the rub. It's a mix of:
Mix.
Rub that good stuff all over those short ribs, and set them on the grill, bone-side down, away from the fire.
Tend that fire to keep it smoking, and keep the temperature around 200 °F. You're going to need to cook 'em for 5 - 6 hours. Each hour, you're going to open up the grill and mop the meat with a mop liquid (I've got a smoking box, so I don't need to open the grill to tend the fire). The mop liquid will consist of:
Look at that, starting to sweat a bit. Yum! Now, 2 minutes later, post-mop:
Hour 2, pre-mop:
Hour 3, pre-mop:
Meanwhile, make the glaze:
Hour 4 ½, pre-glaze:
Hour 4 ½, post-glaze:
Hour 5 ½.
If that doesn't look crazy-good to you, you're a vegan. Yum! These are a nice, bright preparation of short-ribs. Acidic, and slightly spicy. Meat just melts in your mouth. Really, really tasty.
Served with:
Bring them up to room temperature while you light a fire on your smoker. We're cooking with indirect heat today. Fire on one side, meat on the other. Wet some mesquite chunks for smoke, and then prepare the rub. It's a mix of:
¾ cup paprika
¼ cup freshly ground black pepper
¼ cup coarse salt
¼ cup sugar
2 tbsp chili powder
2 tbsp garlic powder
2 tbsp onion powder
2 tbsp cayenne
Mix.
Rub that good stuff all over those short ribs, and set them on the grill, bone-side down, away from the fire.
Tend that fire to keep it smoking, and keep the temperature around 200 °F. You're going to need to cook 'em for 5 - 6 hours. Each hour, you're going to open up the grill and mop the meat with a mop liquid (I've got a smoking box, so I don't need to open the grill to tend the fire). The mop liquid will consist of:
1 bottle of beerOpen each hour. This is the first hour, pre-mop:
½ cup cider vinegar
¼ cup vegetable oil
½ medium onion, chopped
4 garlic cloves, minced
1 tbsp Worcestershire sauce
1 tbsp rub (from above)
Look at that, starting to sweat a bit. Yum! Now, 2 minutes later, post-mop:
Hour 2, pre-mop:
Hour 3, pre-mop:
Meanwhile, make the glaze:
1 ½ cups ketchupYou'll need this for the final opening.
1 cup beer
¾ cup cider vinegar
¼ cup minced cilantro
3 tbsp brown sugar
2 tbsp Worcestershire sauce
2 garlic cloves, minced
2 tsp ground cumin
1 ½ tsp ground anise
1 ½ tsp salt
1 tbsp Tabasco
Hour 4 ½, pre-glaze:
Hour 4 ½, post-glaze:
Hour 5 ½.
If that doesn't look crazy-good to you, you're a vegan. Yum! These are a nice, bright preparation of short-ribs. Acidic, and slightly spicy. Meat just melts in your mouth. Really, really tasty.
Served with:
1 comment:
MMM these look wonderful...I have a recipe for short ribs, but I cook them in a electric crock BBQPit. I haven't tried it on just the grill yet. I am always afraid that they will come out wrong. I have an awesome recipe for beef brisket to be cooked in the aforementioned PIT and did try it on the grill once and it just wasn't low & slow enough.It didn't come out quite right. Flavor good, tenderness...BAD!!!!! I'll have to try again and be more patient this time. PS I love your Indirect Heat intro! I have friends from Texas too. I got a good laugh out of it!
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