Draggingtree Posted April 12, 2015 Share Posted April 12, 2015 Barbecue Beef Short Ribs Ingredients · 3-bone piece of Choice-grade Beef Short Rib (about 3 ½ lbs) · 2 tablespoons Best Foods Mayo · 4 tablespoons SYD Hot Rub · 1 cup dark brown sugar · 1 can Kearn’s Mango Nectar · ½ cup Grandma’s Original Molasses All Natural · Cayenne pepper · ½ cup of your favorite barbecue sauce Instructions 1. Trim excess fat cap from the beef short rib. 2. Rub all the surfaces with Best Foods Mayo. This will help ensure a tacky surface for the rub to stick and it also helps to tenderize the meat 3. Apply enough SYD Hot Rub on all exposed surfaces until you cannot see the meat underneath (about a medium-heavy coat) 4. Let sit uncovered in refrigerator for about ½ hour. 5. Heat up your smoker to 275 degrees. Once it gets to temp, add three tennis-sized chunks of hickory wood and three tennis-sized chunks of apple wood 6. Smoke the short ribs until the crust or bark is formed, about 2-3 hours. Once the crust starts to form (about 90 minutes), spray the ribs with plain tap water from a spray bottle. Repeat the spraying every 15 minutes. 7. Once the crust has set, remove ribs from smoker and place in the middle of a sheet of aluminum foil 8. Sprinkle dark brown sugar evenly on the ribs. Drizzle some Kearn’s Mango nectar (about 2 tablespoons) over the ribs. Turn ribs over and repeat the brown sugar and Kearn’s on the other side http://www.slapyodaddybbq.com/2013/02/barbecue-beef-short-ribs/ Link to comment Share on other sites More sharing options...
Draggingtree Posted October 12, 2015 Author Share Posted October 12, 2015 October 11, 2015 Food Thread: Ribs: A Work In Progress [CBD] I think these look way too sloppy I make good pork ribs. Not great. And I am coming to the realization that my dedication to dry rub and no sauce has limited the upside. As they say...."A foolish consistency is the hobgoblin of little minds." Well, "they" is Ralph Waldo Emerson, and as he was a well known smoked meat aficionado, I will respect the sentiment. So I am off on a great quest for the ultimate sauce recipe, and the ultimate technique. AmazingRibs says to brush the sauce on at the end of the cooking process and grill the meat to get browning and caramelization. And they know their stuff; it is a great resource for barbecuing and grilling and assorted other stuff. But there are other well-respected folk who simply make a great sauce and brush it on after the ribs are done, or simply provide the sauce as a garnish. http://ace.mu.nu/archives/359471.php Link to comment Share on other sites More sharing options...
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