How To make Smoked Short Ribs
4 lb Beef plate short ribs
10 1/2 oz Condensed tomato soup
3/4 c Dry red wine
1/4 c Finely chopped onion
2 tb Cooking oil
1 tb Prepared mustard
2 ts Chili powder
1 ts Paprika
1/2 ts Celery seed
Soak wood chips (Mesquite or Hickory) in enough water to cover about an hour before cooking time. Drain chips. In covered grill place SLOW coals on both sides of drip pan. Sprionkle coals with some dampened wood chips. Place ribs, bone side down on grill. Replace cover. Cook ribs till done, about 1 1/2-2 hours, adding more wood chips every half hour. Meanwhile, in saucepan mix tomato soup, wine, onion, cooking oil, mustard, chili powder, paprika, celery seed and 1/4 tsp salt. Heat sauce at side of grill. Brush ribs with sauce. Grill, uncovered, about 20 minutes more, brush ribs frequently with sauce.
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Smoked Beef Ribs | Dino Beef Ribs Recipe - Texas Style
Smoked Beef Ribs
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These smoked beef ribs are sometimes called “Dino Beef Rib”. To start, trim off any excess fat or sinew from the meat side of the beef rib; rinse under cool water; and pat dry with paper towel or a clean cloth. Don’t worry with trying to remove the membrane from the bone side; you want it to stay in place to hold the meat on the smoked beef ribs bones as they cook.
Keep the seasonings simple; beef is the main focal point. I use a little of my Killer Hogs AP Rub (which you can substitute with equal parts Salt & Black Pepper) and a light coating of my Killer Hogs Hot Rub for a touch of color and heat.
You can cook on any smoker or grill. You’ll need an indirect fire running between 275-300⁰ and a few chunks of smoking wood. I like hickory and pecan on beef, but if you happen to have post oak, then use that.
When the grill is up to temp, add the wood and place the ribs on the cooking grate. The ribs need to smoke for 3 hours.
After 3 hours, the ribs have the right color, so it’s time to wrap for tenderness. Tear off a sheet of Heavy Duty Aluminum foil and place the ribs bone down on the foil. Bring the edges of the foil up and pour in about 1 cup of beef broth around the ribs not on top. This liquid creates steam inside the foil and helps break the meat down. Close the foil down tight around the ribs and place them back on the cooker. It should take another 2-3 hours to get the beef ribs tender.
Carefully open the foil after 2 hours and check the internal temperature between the bones. The probe should slide in without any resistance (think of a warm knife sliding through butter). I look for internal temps of 204-208⁰.
Once the ribs feel right, really soft and temping in the 204 range, pull them off the grill and place in a dry cooler. Open the foil and let the steam vent for just a minute. Also remove the drain plug from the cooler. You don’t want it airtight or the meat will continue to cook. Let the ribs rest in the cooler for at least 1 hour up to 4-5.
To serve these ribs, carefully remove the slab from the foil and use a large knife to cut between the bones.
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Smoked Beef Short Ribs | Smoking Short Ribs on Ole Hickory Smoker with Malcom Reed HowToBBQRight
Smoked Beef Short Ribs | Beef Short Ribs Smoked and Braised on Ole Hickory Smoker
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Beef Short Ribs are beefy, rich, and packed with flavor. And cooking them out on the smoker brings even more flavor to the party.
The first thing you want to do is get some seasoning on the beef short ribs. I keep it real simple with just Salt, Black Pepper, and Garlic. Coat all sides of the beef Short Ribs with a good dose of the rub and let them hang out for a short while at room temperature. Here’s a good time to fire up the smoker.
For this cook I’m using my Ole Hickory pit and it needs to be running at 275 degrees. For smoke, throw on a couple chunks of seasoned hickory. You can prepare this Beef Short Ribs recipe on any pit just prepare for a 4-5 hours indirect cook with temps running 275-300 degrees.
When the smoker is up and running, place each piece of Beef Short Ribs directly on the rack and get the lid closed. They’ll need to smoke for 2-3 hours to absorb some flavor and turn a beautiful brown color on the Beef Short Rib. We’re shooting for the color of a good beef brisket.
The meat on Beef Short Ribs is surrounded by fat and tough connective tissue, and it takes a long time to render during cooking. This is why Beef Short Ribs are a perfect meat to cook low and slow.
As the fat breaks down, it surrounds the meat and turns into a sort of “meat butter” which gives the Beef Short Ribs its’ richness. To help this process along I use a braising liquid filled with herbs and vegetables to create even more flavor. You’ll need a large pan for this job.
Beef Short Rib Braising Liquid:
- 3 Carrots
- 3 Ribs of Celery
- 1 Onion
- 4 Cups Beef Stock
- 2 Cups Red Wine
- 8 Cloves Garlic
- 6oz Tomato Paste
- 2 Sprigs Rosemary
- 1 Bay Leaf
Chop the carrots, celery, and onion into large chunks and add them to the pan. Smash the garlic with your knife and add in with the vegetables. Pour in the beef broth and wine.
I usually don’t measure here just eyeball it; you’ll need about ½ the bottle. Stir in the tomato paste but don’t worry about breaking it up all the way; it will mix in as it cooks. Lastly season with a little more of the AP rub and throw in the rosemary and bay leaf.
Cover the pan with aluminum foil and get it out on the smoker. I want the braising liquid to warm so we’re not adding hot meat to a cool liquid and it speeds up the cooking process a little. Usually this pan goes on the pit about 2 hours into the cook. It’s a good time to peak at the short ribs and see how the color is coming.
At the 3 hour mark the Beef Short Ribs have plenty of brown color all the way around, so they go straight into the liquid. Recover the pan with foil and continue cooking. It’s time to really break down the fat and connective tissue now. It’s also ok if the temperature on your pit goes up a little. I bumped the temp on my Ole Hickory up to 300 degrees.
After an hour in the liquid, check the ribs for tenderness. Use two forks and gently try to separate some of the Beef Short Ribs meat. If you feel any resistance, they need a little more cooking. I’m looking for soft, sponge-like feel. The Beef Short Ribs meat should have almost no resistance coming off the bone. Continue cooking if they’re not quite there. Mine took an additional 30 minutes to get just right.
Once the tenderness is perfect, bring the Beef Short Ribs inside and carefully get them out of the braising liquid and onto a platter. Cover the Beef Short Ribs with foil loosely and let them rest for 10-15 minutes.
Don’t throw away the braising liquid because it makes a wonderful sauce to serve over the short ribs. The vegetables will have cooked almost into a mush but they’ve left behind a ton of flavor. Strain the liquid into a bowl and allow give it just a second to settle.
Most of the fat will rise to the top and you can ladle it off. Now pour the liquid into a small sauce pot and reduce it by half over high heat. It should take about 10 minutes; just enough time for the short ribs to rest.
I serve short ribs family style over a platter of mashed potatoes. Ladle on a good spoon of sauce over each piece and top with a touch of fresh parsley.
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Smoked Beef Short Ribs
Short Ribs Recipe
Beef Short Ribs from Lirim...Tender, fall of the bone meat, what more could you want?
HAWAII LOCAL STYLE KALBI SHORT RIBS #shorts
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INGREDIENTS:
4 lbs short ribs
6-7 garlic cloves, minced
4 slices ginger
2 cups shoyu
1 1/2 cups water
2 tbsp dark soy sauce
3 tbsp mirin
1 1/2 cups sugar
1 tbsp sesame oil
2 sprigs green onions, sliced
Sesame seeds for garnishing
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3.5 Hour Smoked Beef Short Ribs - Hot and Fast Method
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