Simple Smoked Beef Short Ribs

Simple Smoked Beef Short Ribs
Simple Smoked Beef Short Ribs
This simple recipe did not take the blue ribbon at any barbecue contest. It did come in third—by 2 points…in the Anything Butt Brisket category. In that category, you could barbecue anything but brisket and sirloin. Chef Paul chose to do beef short ribs, and almost everybody said he didn't have a chance of winning or even placing because he was going up against beef tenderloin, rib-eyes, T-bones, and porterhouse steaks. What did they know?!
  • Preparing Time: -
  • Total Time: -
  • Served Person: Serves 6
Beef Mustard Fourth of July Backyard BBQ Dinner Meat Beef Rib Smoker Grill/Barbecue Sugar Conscious Dairy Free Peanut Free Tree Nut Free Kosher
  • 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