Awesome Short RibsPrep: 5 min Cook: 5 hours Servings: 4by Patti Fisher68 recipes>
We love Big Beef flavor and short ribs scream Big Beef flavor. We went to see Juan Carlos at the market and he cut these beautiful ribs for us. We seasoned them with Chef of the Future Coconut Curry rub and then a hot sear and into the smoke for 5 hours, tender and juicy. We have our own seasonings now, so check out our store at datenightdoins.com
- Ingredients: Short Ribs
- 5 lbs short ribs
- 4 cups Beef stock
- 1 cup Worcestershire sauce
- Chef of the Future Coconut Curry rub, to taste
- Crushed dried garlic, to taste
- Coarse ground black pepper, to taste
- Directions: Short Ribs
- Season your ribs with the Chef of the Future rub and then do a hot sear (500 degrees) on the grill grates. Remove them from the grill and place them in an oven safe baking dish, add remaining ingredients. Bring your grill temperature down to 225 degrees (107c). Put the ribs on the grill to smoke for 5 hours or until tender.
- When the ribs reach an internal temperature of 125 degrees (52c) they are rare and U.S.D.A. safe. Ribs are tough and need to go long, low and slow, most times with an internal temperature around 190 degrees (88c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer (Our Store) for checking meat temps.
- Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.
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