I love a great rib. It doesn't matter if it's pork, lamb, elk, beef or an albino sasquatch rib, I love em all. There is something extra special about eating meat off a stick or bone. Let's face it, it's just plain fun. The beef short rib is no different. This meaty "goodness" has it all. It's juicy, it's packed full of flavor and it won't break the bank. What else could you ask for? It's also perfect for game-day due to it's shorter cook time. (4-5 hours) My buddy Craig over at www.biggreencraig.com posted some pics of a recent Beef Rib Short Rib cook and I knew I had to try it. Thanks for the idea and tips Craig!
- Beef Short Ribs (2 per person)
- Beef Rub
- Parkay Squeeze Margarine (BLUE MAGIC)
- Brown Sugar
- Sriracha Sauce
Fire up the smoker to 275 degrees or set up the grill for indirect heat. I love using oak or hickory wood for big hunks of red meat instead of fruit woods. They pair well and wont get dominated by the strong beefy flavor. As the smoker is coming up to temp, remove the membrane from the back of each rib. These become chewy and will not allow smoke to penetrate the meat. Add a good salty rub and you are ready to go. As you can see below, these BSR's were well marbled with some great "flavor". Remember, fat is flavor.
Once each rib is seasoned, throw them on the smoker/grill with the bone side facing down. We will let them go for about 2.5 hours.
After a few hours, you will notice the meat starts pulling back on the bone. We are on our way to beefy greatness.
Once we got to the 2 hour mark , we can see the BSR's starting to sweat. The fat is breaking down and keeping things moist. This is where a lot of the flavor comes from. I also like to see where we are with the temps. There is nothing better than the Thermapen for checking the internal temperature. If you don't have one, get one ASAP.
After 2.5 hours, we can start getting the foil ready. Lay down the foil and add some Parkay Margarine, Sriracha and Brown Sugar. Place the rib meat side down and WRAP TIGHT. Beef broth is also a great addition here. Place them back on the smoker/grill, meat side down.
After another 90 minutes in the foil, these short ribs will be near fall off the bone. The Parkay combo will keep things moist and tender while adding some flavor.
Remove from the foil and finish off with some sauce if you'd like. I let them go until they hit 200-205 degrees internal. As you can see, the meat has pulled back on the bone for easy eating. I love a good hearty bbq sauce with red meat. If your going to add sauce, let it go for about 20-30 minutes to get nice and gooey.
The finished product is fantastic and super tender. Feel free to walk around the house with your "Brisket-on-a-stick" in one hand and your favorite "barley pop" in the other. What could be more manly? Except for catching and eating your own albino sasquatch I mean. Thanks for stopping by!