Smoked Beef Short Ribs
I don’t usually smoke short ribs but use the traditional braising method with beef stock, red wine and aromatics. Inspired by a posting on the “Let’s Take BBQ” forum I thought I’d give smoking a try. The results were fantastic! This recipe serves two with leftovers (depending on appetites).
10 bone-in beef short ribs, 6- to 7-ounces each
2 tablespoons “Way Out West” rub from Savor Spices
2 tablespoons “All-Purpose” rub From Char-Broil
Mesquite pellets (for the A-Maze-N tube smoker)
Sugar maple pellets (for the Yoder)
For the marinade:
1/2 cup apple cider vinegar
1/2 cup water
1/4 cup Worcestershire sauce
1/4 cup oil
1 tablespoon granulated garlic
1 tablespoon chili powder
1 1/2 teaspoons ground cayenne chile
1 teaspoon freshly ground black pepper
1 teaspoon coarse kosher salt
Remove the silverskin from the bone side of the ribs, if desired. (There usually isn’t much meat on the bone side so it’s not really necessary. If I was cooking a full rack I would remove the silverskin.) Unless the fat is very thick on the meat side of the rib there is no need to trim it. Most of it will render during the long cooking process.
Prepare the marinade by whisking all the ingredients in a small mixing bowl. Pour the marinade into a large resealable plastic bag or food container. Place the ribs into the bag and shake well to coat the ribs (if using a food container, place the ribs in the container meat side down). Marinate the meat, refrigerated, for at least four hours.
Remove the ribs from the marinade and pat dry. Reserve the marinade. Mix together two tablespoons of each rub and liberally apply the rub to the meat side of the ribs. Allow the ribs to come to room temperature (about one hour).
Prepare the smoker for 225 degrees F. cooking. Light the A-Maze-N tube and let it burn for about 20 minutes or until a good smoke develops. When the smoker comes to temperature, place the ribs on the cooking grate bone side down. Close the cover and smoke for three hours. While the ribs are smoking pour the marinade into a small saucepan and bring to a simmer over medium-low heat. Allow the marinade to simmer for five minutes. Remove from the stove and reserve.
After three hours of smoking, place the ribs in a disposable aluminum pan. Pour the reheated marinade over the ribs and seal the pan tightly with heavy duty foil. Return the ribs to the smoker and continue cooking for two hours. After two hours, remove the ribs from the pan and discard the marinade.
Bump the smoker up to 300 degrees F. and place the ribs on the cooking grate, bone side down. Brush the ribs with sauce, if desired. (If serving with smoked sweet potatoes now is the time to add the prepared sweet potatoes to the smoker.) Close the lid and cook the ribs for one hour or until the ribs reach and internal temperature of 180 degrees F. Remove the ribs from the smoker and tent with aluminum foil. Allow the ribs to rest for ten minutes before serving.
Smoked Sweet Potatoes
2 sweet potatoes, about 10-ounces each
Olive oil
Coarse kosher salt
Freshly ground black pepper
2 tablespoons pure Vermont Grade B maple syrup
2 tablespoons dark brown sugar
Ground cinnamon
Using a vegetable brush, scrub the potatoes and pat dry. Stab the potatoes in several places with a paring knife to allow the steam to escape. Rub the potatoes with olive oil and season with salt and pepper. Microwave the potatoes for five to eight minutes, depending on size.
Place the potatoes in a disposable aluminum pan (or put a sheet of aluminum foil on the cooking grate). Smoke-cook the potatoes at 300 degrees F. for one hour at or until they are easily pierced with a knife.
Combine the maple syrup and brown sugar in a small bowl. Whisk until smooth.
Slice a large X on the top of the potatoes and gently squeeze the potato to open. Place the potatoes on a warmed serving plate. Drizzle the flesh of the potatoes with the maple syrup/ brown sugar mixture and season with salt, pepper and cinnamon. Serve immediately or hold in a low oven for service.
Short Ribs On The Yoder
After three hours, time for a swim
Two hours later glazed and back to the smoker
Time to eat!