Smoked Texas Short Ribs
(4 servings)
Ingredients:
4-5 lb. English-Style Beef Short Ribs
(4-6 inches long, 1-2 inches thick)
2 tsp. Kosher Salt
as needed Oak or Hickory Wood Chips
1 tbsp. Brown Sugar
1 tbsp. Chili Powder
1 tbsp. Coarse Black Pepper
2 tsp. Garlic Powder
2 tsp. Onion Powder
1½ tsp. Ground Cumin
1 tsp. Ground Mustard
½ tsp. Cayenne Pepper
Directions:
Trim fat to a ¼ inch and rub with Kosher salt. Wrap tightly in plastic wrap and refrigerate overnight. Soak wood chips in hot water for 10 minutes when you start up the smoker. You want the smoker temperature to be about 225-degrees. Use wood chips and water pan as directed by the manufacturer. In a bowl, combine brown sugar, chili powder, black pepper, garlic powder, onion powder, cumin, dry mustard and cayenne pepper. Rub seasoning all over the short ribs. Place ribs in smoker on the rack, bone sides down over the water pan. Close smoker and smoke for 8-10 hours or until meat thermometer reads 200-205-degrees. Remember to add wood chips as needed to maintain smoke. Remove ribs and wrap tightly in a double sheet of heavy foil. Then wrap in a heavy bath towel. Let ribs rest for 30-60 minutes before serving.
Notes: If you would like to try, lightly coat ribs with Worcestershire sauce or oil before coating with salt. The coating acts as a binder for the salt.
Ideas for Future Efforts
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