Simple Smoked Beef Short Ribs
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6
- 2 tablespoons soy sauce
- 2 tablespoons worcestershire sauce
- 1 teaspoon granulated garlic
- 1/4 cup red wine vinegar
- 1 teaspoon ground ginger
- 2 tablespoons sea salt
- 1 tablespoon granulated garlic
- 1/4 cup dill pickle juice
- 6 (4- or 5-inch-long) beef short ribs
- barbecue sauce, for serving
- 1 cup prepared yellow mustard
- 2 tablespoons coarse or restaurant grind black pepper
- 2 teaspoons white cane sugar
- Carbohydrate 9 g(3%)
- Cholesterol 1064 mg(355%)
- Fat 509 g(783%)
- Fiber 3 g(10%)
- Protein 204 g(408%)
- Saturated Fat 221 g(1104%)
- Sodium 3429 mg(143%)
- Calories 5486
Preparation Remove the ribs from the refrigerator and outline the bones with a sharp, pointed paring knife. Combine all the ingredients for the mustard slather in a small bowl and blend well. Brush the slather over the entire surface of the ribs. Combine all the ingredients for the rub in a small bowl and blend well. Sprinkle the rub over the slathered ribs. Heat a cooker to 230° to 250°F. Oil the rack and place the ribs on it bone side down over indirect heat. Cover and cook for 1 to 1 1/2 hours. Turn and cook for 45 minutes more, then turn and cook for another 45 minutes, or until the ribs reach 185°F on a meat thermometer. Transfer the ribs to a cutting board and let them rest, covered loosely with aluminum foil, for 10 to 15 minutes. Cut the ribs into individual pieces and serve with barbecue sauce. Reprinted with permission from America's Best Ribs Recipes by Ardie A. Davis and Chef Paul Kirk, © 2012 Andrews McMeel Publishing
Preparation Remove the ribs from the refrigerator and outline the bones with a sharp, pointed paring knife. Combine all the ingredients for the mustard slather in a small bowl and blend well. Brush the slather over the entire surface of the ribs. Combine all the ingredients for the rub in a small bowl and blend well. Sprinkle the rub over the slathered ribs. Heat a cooker to 230° to 250°F. Oil the rack and place the ribs on it bone side down over indirect heat. Cover and cook for 1 to 1 1/2 hours. Turn and cook for 45 minutes more, then turn and cook for another 45 minutes, or until the ribs reach 185°F on a meat thermometer. Transfer the ribs to a cutting board and let them rest, covered loosely with aluminum foil, for 10 to 15 minutes. Cut the ribs into individual pieces and serve with barbecue sauce. Reprinted with permission from America's Best Ribs Recipes by Ardie A. Davis and Chef Paul Kirk, © 2012 Andrews McMeel Publishing
