Barbecue Beef Short Ribs
No matter
how you prepare these beef ribs, they will taste delicious. However, the
texture is best when done low and slowly on the gas grill.
Ingredients
- 1 cup dark brown sugar
- ½ cup of your favorite barbecue sauce
- 4 tablespoons SYD Hot Rub
- ½ cup Grandma’s Original Molasses All Natural
- Cayenne pepper
- 3-bone piece of Choice-grade Beef Short Rib (about 3 ½ lbs)
- 2 tablespoons Best Foods Mayo
- 1 can Kearn’s Mango Nectar
Instructions
First, cut
the excess fat from the prime rib.
Then, rub
all surfaces with Best Foods Mayo. This will help ensure a sticky surface for
friction to stick and it will also help tenderize the meat.
Apply enough
SYD Hot Rub to all exposed surfaces until you cannot see the meat underneath
(about a medium thick layer)
Let stand
uncovered in the refrigerator for about ½ hour.
Heat your
smoker to 275 degrees. Once it has reached temperature, add three pieces of
tennis cut hickory wood and three pieces of tennis cut apple wood
Smoke the
short ribs until the crust or bark forms, about 2 to 3 hours. Once the crust
begins to form (about 90 minutes), spray the ribs with plain tap water from a
spray bottle. Repeat the spraying every 15 minutes.
Once the
crust is set, remove the ribs from the smoker and place them in the middle of a
sheet of aluminum foil
Sprinkle
brown sugar evenly over ribs. Drizzle Kearn Mango Nectar (about 2 tablespoons)
over the ribs. Turn the ribs and repeat the brown sugar and
Kearn's on the
other side
Wrap the
ribs tightly in aluminum foil and return to the pit.
Check the
tenderness using a bamboo skewer after 45 minutes by opening the aluminum foil.
The skewer will pass like a muffin when it is cooked. If it is not tender yet,
close the aluminum foil and check in 15 minutes. Keep checking until the meat
is tender
Remove it
when you are finished and open the aluminum foil to air it (this step is very
important otherwise the ribs will be overcooked).
Once the
ribs have cooled a bit, remove them from the aluminum pouch.
Mix a little
molasses with the juice in the foil and brush the molasses / juice over the
ribs. Then apply a thin layer of your favorite barbecue sauce. Give it cayenne
pepper dust before slicing and serving. Happy Cooking Time.
