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Reply to "PICS - Dino Beef Ribs"

I discovered a couple packages of "shortened" beef short ribs at Sam's and gave them a whirl. I used the advice from this thread and ended up with the final approach below. They turned out wonderful.





Mustard Rub

* 8 pounds bone-in beef short ribs
* 3 tablespoons yellow mustard
* 1 tablespoon Worcestershire sauce
* 1 tablespoon apple cider vinegar
* Your favorite brisket rub

Combine the mustard, Worcestershire, and vinegar. Moisten all sides of the ribs with the mustard mixture, then dust the ribs heavily with the rub. Put into fridge overnight.

Wrapping Mixture

* 1/4 cup packed light brown sugar
* 1/4 cup honey
* 3/4 cup beef broth
* 1 tablespoon Worcestershire sauce
* 1 tablespoon apple cider vinegar
* 1/2 tablespoon butter

While the ribs are cooking, prepare the wrapping mixture. Place beef broth into a small saucepan and boil for about 10 minutes, or until the broth has reduced to about 1/2 cup.
Reduce the heat to low and add the remaining ingredients.
Stir and cook just until the sugar has dissolved. Remove from heat.

When the ribs are at 180 degrees or so, lay down a sheet of heavy duty aluminum foil in a 9×13 baking pan.
Add the ribs, meat side down, pour the wrapping mixture over them.
Put another sheet of aluminum foil on top of the ribs and crimp to seal the two sheets together.
Put the pan full of ribs back on the smoker for an hour, or until the ribs reach 200°f internal.
Remove the meat from the smoker, and allow to rest in foil for 15-30 minutes.
Serve drizzled with pan juices or your favorite barbecue sauce.

Timings for Cookshack

* Smoke box:
* 1.5 oz Apple (chips)
* 2.5 oz Hickory (one chunk)

* 225 degrees for 3.75 hours then raised to 250
* +5 hours move to steamer pan and add Wrapping Mixture
* +6.5 hours pull from smoker

Source: http://www.food-fire.com/index...1/11/beef-short-ribs
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