SMOKING BEEF 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
SMOKED BEEF SHORT RIBS RECIPE - FOOD NETWORK
Provided by Food Network
Categories main-dish
Total Time 11 hours 45 minutes
Cook Time 15 minutes
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Heat a smoker to 250 degrees F preferably using Texas post oak wood.
- Mix the brown sugar, chile powder, paprika, salt, pepper, cumin and curry in a large bowl by hand into a uniform color and consistency. Set aside.
- Remove the beef ribs from their packaging and rinse under cold water. Trim any large fatty areas off the top of the ribs. Turn the ribs over and remove all of the silver skin. Pack the rub only on the top and sides of the ribs; you want it about 1/8 inch thick.
- Smoke the ribs until they register a consistent interior temperature of 200 degrees F, roughly 11 hours. Let the ribs rest for 30 minutes, then cut into 2-bone portions. Serve with barbecue sauce on the side.
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- Place water in a small bowl and sprinkle with gelatin. Let stand 5 minutes. Using tongs, transfer meat and carrots to serving platter; tent with foil. Strain cooking liquid through a fine strainer into a fat separator. Press on solids to extract as much liquid as possible, then discard solids. Allow to settle, then strain off fat. Return liquid to Dutch oven and reduce to 1 cup over medium heat, 5-10 minutes. Remove from heat and stir in bloomed gelatin; season with salt and pepper to taste. Pour sauce over meat and serve.
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