Smoked Short Ribs
Ingredients
For the rub
1⁄2 cup sugar
1⁄2 cup salt
2 tablespoons cumin
2 tablespoons chili powder
2 tablespoons pepper
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon coriander
3-4 pounds short ribs
Wood chips (I used pecan.)
Instructions
1. Mix all rub ingredients. Generously rub over short ribs and let sit at room temperature for an hour.
2. Smoke at 300*F for 2 1⁄2 hours or until fork tender. Shred and serve with barbeque sauce and rolls.
Comments
This recipe was found at the wonderfully named blog The Food in My Beard. I was looking for a way to use the short ribs from my pastured cow order and I’ve also been interested in trying out the Big Green Egg as a smoker. This recipe met both those desires quite well!
Sadly it’s not very precise, because smoking will depend significantly on your smoking device. For the BGE this involved getting the coals to the correct temp, adding the soaked wood chips, adding the meat to the grate, closing the lid, and setting a timer. Very simple.
The rub and flavor of the meat was simply fantastic. Sadly, I believe that I neglected to take into account that grass fed cow, being leaner, requires a shorted cooking time and it was a bit overcooked. We dubbed the results “cow bacon.” That said, the process was pretty easy, the rub was great, and our next smoking experiment will be a nice beef brisket. Yum.