If you follow any grilling gurus on social media, you're bound to see pictures of these mammoth mouthfuls of meat adorning the best BBQ platters. Short ribs are my favorite cut of beef of all time. Typically I pair bold food with bold wine, but this cut of meat, when slowly smoked, is incredibly rich. It was fantastic and made us more curious about cooking the whole plate vs the store-bought pre-sliced ribs. Leave the membrane … Finally, when cooked, the meat will have shrunk back 1/2 to 1 inch from the end of the bones. These guys also need plenty of time to render that fat and tough connective tissue to get them to a perfect melt-in-your mouth texture. It just adds a little extra bite and “wow” to the ribs (kind of like how I use vinegar in my Carolina Style Pulled Pork). Rhône based blends, or Rhône-style GSM blends (Grenache, Syrah, Mourvedre) made outside of France, Italian reds (such as Sangiovese and Barbera), even some Zinfandels (those on the lower alcohol side), all work great with this dish. Combine pepper, salt, granulated garlic, and cayenne into a small bowl. Remove and slice between the bones and serve with your favorite side like polenta or a root vegetable puree. Don’t be fooled into thinking it is too spicy, it’s really not. Each meaty bone tips the scale at 2 to 21⁄2 pounds. Not only in length but also, when referring to beef short ribs, the amount of meat on the bones. Use a hardwood, like oak or hickory, to generate the best smoke for these ribs. © 2020 Barbecue! Thanks for so much information on them! If not, place a foil pan with 2 inches of water or beer below where you’ll be cooking the ribs. The thick beef ribs that are the best for smoking come in two different varieties. The best part is they will mail order to your door. Loosely cover the pan with foil and place in an insulated cooler (or in an oven preheated to 140 degrees) and let the ribs rest, loosely covered with foil, for 1 hour before serving. Oh hey there! Terms & Policies | Privacy Policy I love that you spritz with a red wine mix for extra flavor! « Rosé Wines (mostly from Oregon) for the Summer of 2019, Roasted Garlic — How to roast garlic on The Grill! But I’ll definitely be on the lookout for them now! Different pitmasters prefer different cuts, but either one works perfectly with this recipe. Save my name, email, and website in this browser for the next time I comment.
The photo on the left is the cook at about 2 hours. Why a spritz? Slather your ribs with the Dijon mustard. Sonoma Valley Cabernet Sauvignon can be great with this (and not as intense as its neighbors in Napa).
I’m choosing not to wrap (like I often do with my briskets) because I feel like the fat content in the ribs can stand up to a little more smoke exposure. When you’ve hit your target 203 degrees F for the ribs, it’s important to let them rest. Follow the video below and let’s make something delicious! You can also shop online and have it delivered.
I'm Mary, a wine/food/travel writer, Certified Sommelier, mom of twins, former vegetarian turned BBQ fanatic, runner, and founder of Vindulge and author of Fire + Wine cookbook. Smoked Beef Ribs are the ultimate treat for beef lovers.
These incredible melt in your mouth ribs are juicy and tender and super rich.
Collard Greens Recipe with Smoked Turkey Leg, Grilled Sweet Potatoes with Smoked Honey Butter, Grilled Mashed Sweet Potatoes (with Chipotle and Maple), Smoked Jalapeño Poppers with Crispy Bacon, Smoke for a couple of hours to develop bark, Spritz to add moisture and allow the smoke to adhere to the meat, Remove when at desired temperature and let rest. Required fields are marked *. Smoking beef ribs low and slow allows the intra-muscular fat to break down over time. The most important part of cooking plate ribs is giving enough time to get to the right temperature so the fat is rendered out. Smoke the ribs until darkly browned on the outside, and very tender inside, about 10 to 12 hours. There is no exact time as each rack will be different (it could take 6 hours total, or up to 8, there are always factors that will effect total time).
These beefy, beautiful ribs come from the lower end of the ribs and often have a good 1-2 inches of meat right on top of the bone. *. Extreme Smoking, Episode 208: Rise and Smoke: Breakfast Hits the Smoker, Memphis Wood Fire Grills Advantage Plus Pellet Grill, 2 tablespoons coarse sea salt, 2 tablespoons cracked black peppercorns, 2 teaspoons hot red pepper flakes or hot paprika, 1 cup beef stock (preferably homemade). Pro Tip – Call your butcher in advance, ask them when they get their short rib plates delivered. That’s when we knew it was time to start spritzing. You can certainly smoke short ribs in the smaller cuts from your butcher, or as single ribs, but these large plates serve a crowd really well. I smoke my ribs to an internal temperature of 203 degrees F, and this is where a good meat thermometer is absolutely crucial. Read on….
You need enough smoke to properly season the meat and give you that beautiful dark coveted bark.
This recipe was a big hit when I made it during the second episode of Food Network’s show BBQ Brawl. Continue smoking until the ribs have reached an internal temperature of 203 degrees F. This process typically takes between 8-10 hours, but every rack is a little different.
Learn how your comment data is processed. Our process is simple for smoking, it just takes time. Be patient. For wood we like hickory for that balance of sweet and smoke, oak also works really well. Prepare ribs by trimming the silver skin and excess fat off the top of the ribs the day before cooking. Wrap them up in a little butcher paper, transfer to a cooler, cover with a towel, and let them rest for an hour before slicing into individual ribs and serving. Check some out below: Maple Bourbon Smoked Ribs The mustard gives a little hint of flavor while also helping that rub cling to the outside of the ribs. Remove the ribs from the smoker, wrap in foil, butcher paper, or unwaxed parchment paper and let rest in an insulated cooler for at least an hour before slicing and serving.