HOW TO BBQ BEEF SHORT RIBS RECIPES
SMOKED BEEF SHORT RIBS – PIT BOSS GRILLS
These Smoked Beef Short Ribs are first smoked on the Pit Boss for 2 hours, naked on the grill gates, for maximum flavor absorption. After reaching an internal temperature of 145°F where the meat can no longer absorb smoke, the ribs are placed in a baking dish where they are braised in an apple juice and apple cider vinegar mixture that breaks down the fat and collagen, rendering out of this world fall off the bone ribs. The result is Smoked Beef Short Ribs that will have your guests begging to come back for more.
Provided by Thomas Sawyer
Total Time 6 hours 15 minutes
Prep Time 15 minutes
Cook Time 6 hours
Yield 4
Number Of Ingredients 10
Steps:
- Start up your Pit Boss. Then, set the temperature to 225°F.
- In a food-safe spray bottle, combine the apple cider vinegar and apple juice. Set aside.
- Flip the beef short ribs over, bone side up, and pull off the thick membrane. Discard. Flip the short ribs right side up and trim any excess fat from the top. Generously rub down the short ribs with olive oil and Prime Beef Rub.
- Place the beef ribs on the center rack. Smoke for about 2 hours, until the short ribs have developed a crust and are a rich lacquered brown.
- After 2 hours, remove the beef short ribs from the smoker, place in the heat-proof baking dish, and pour the apple cider vinegar and apple juice into the dish. Cover tightly with foil and smoke for another 1 ½-2 hours or until the ribs are fall-apart tender and register 200°F. Remove from the smoker and serve immediately.
- ENJOY!
Nutrition Facts : ServingSize 4
KALBI (KOREAN BARBEQUED BEEF SHORT RIBS) RECIPE | FOOD NETWORK
Provided by Food Network
Categories main-dish
Total Time 4 hours 28 minutes
Prep Time 20 minutes
Cook Time 8 minutes
Yield 4 to 6 servings as a main course
Number Of Ingredients 11
Steps:
- Preparation: Sprinkle brown sugar over beef and mix well to evenly coat. Let sit at room temperature for 10 minutes while preparing marinade. In a bowl, whisk together remaining ingredients. Transfer beef into a large sealable freezer bag (you may need 2). Add marinade, press out excess air from bags, and seal. Turn bag over several times to ensure beef is evenly coated. Refrigerate for at least 4 hours but preferably overnight.
- Heat gas or charcoal grill to medium-hot. Drain excess marinade off beef. Grill short ribs, turning once, to desired doneness, about 3 to 4 minutes per side. Garnish with thinly sliced green onions, if desired. Serve whole pieces as a main course or cut into smaller pieces, using kitchen shears, for a starter or party nibble.
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