BBQ PORK SHORT RIBS RECIPES
BEEF SHORT RIBS | RED MEAT RECIPES | WEBER BBQ
Beef Short ribs cooked low and slow transform into tender, sweet, savoury and delicious meat. With only a couple of ingredients, you will be blown away with the amount of flavour that these ribs have.
Categories Red Meat
Total Time 110 minutes
Prep Time 10 minutes
Cook Time 1
Yield 6 servings
Number Of Ingredients 3
Steps:
- Remove the excess layers of the membrane from the back of the ribs (leaving a single layer of membrane attached). Trim the excess fat/ silver skin off the top. In a small bowl, combine the salt and pepper. Gently massage the salt and pepper into the ribs.
- Prepare the smoker for indirect cooking over very low heat (110°C to 130°C). Refer to your handbook for further instructions. Add two to three hickory or mesquite wood chunks to the charcoal.
- After 10 minutes, smoke should be visible coming from the top vent. Place the ribs on the cooking grill and close the lid. Cook the ribs over indirect very low heat until the meat has reached an internal temperature of approximately 95°C, 8 to 10 hours.
- Remove the ribs from the smoker and wrap the ribs in aluminium foil. Rest for 30 minutes before slicing and serving.
Nutrition Facts : Calories calories
TEXAS STYLE SMOKED BEEF SHORT RIBS RECIPE - SMOKED BBQ SOU…
Skip the sweet rubs and sauces and let the beef flavor shine through in this recipe for Texas Style Barbecue Beef Short Ribs.
Provided by Joe Clements
Categories Main Course
Total Time 400 minutes
Prep Time 10 minutes
Cook Time 360 minutes
Yield 6
Number Of Ingredients 7
Steps:
- Prepare smoker for indirect cooking at 250-275°F using a neutral wood like apple, cherry or pecan.
- Trim fat and silver skin from the meaty side. Remove membrane from bone side.
- Mix rub ingredients together and set aside.
- Coat ribs in a mustard, olive oil or even hot sauce.
- Apply rub evenly being sure to get plenty on the sides.
- Place bone side down on pre-heated smoker.
- Smoke for between 6 - 10 hours between 250° - 275°F
- You can give the ribs a spritz of apple juice after about 3 hours if the edges are starting to burn (apple cider vinegar or water work as well)
- Remove the ribs from the smoker when your temperature probe reads 203 - 210°F and wrap in aluminum foil or butcher paper and leave to rest for at least an hour wrapped in old towels in a cooler.
- Slice the ribs and serve with beans and coleslaw
Nutrition Facts : CarbohydrateContent 3 g, ProteinContent 53 g, FatContent 33 g, SaturatedFatContent 13 g, CholesterolContent 163 mg, SodiumContent 2507 mg, FiberContent 1 g, SugarContent 1 g, Calories 531 kcal, ServingSize 1 serving
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