Pit Boss - Beef Short Ribs

Posted by BBQ Resources at 3/2/2008 1:42 AM
Categories: Throwdown
As Big Dog mentioned in the Road Trip blog, we picked up some beef short ribs when we were out at the abatoir in Dashwood the other day.  This was something that Big Dog wanted to get, along with the flank steak, for himself.  I've never really cooked short ribs, so when he handed me a package with two big slabs of these things, I wasn't entirely sure what to do with them.  The first stop was the internet, where I researched a bunch of ideas, most of them geared toward the Korean 'bulgogi' recipe and technique.  That sounded fine, but I wanted something I could do on the smoker alongside the brisket.  As well, many of the online recipes didn't give enough time, in my opinion, for all that beef fat to render out.  Time to whip up something of my own and wing it, I guess!

It's no secret that all in the Les Noiracochon circle are big fans of garlic, so that is where I headed.  Garlic beef, slow smoked and carmelized sounds pretty good to me, so that is the direction I went.  Working off the top of my head and trying to balance some flavours, here is what I arrived at for a marinade recipe:

14 cloves garlic, peeled
8 oz beer (in my case, Pabst Blue Ribbon)
3 TBSPN red wine vinegar
2 TBSPN soy sauce
2 TBSPN Ponzu sauce (soy sauce w/citrus)
1 TBSPN Worcestshire Sauce
1 TBSPN Dizzy Pig Cowlick Steak Rub 
2 TSP minced fresh ginger
1 TSP prepared mustard
1 dash Maggi seasoning
1 dash liquid hickory smoke marinade sauce


I processed the garlic, steak rub, ginger and mustard in 3-4 oz of the beer until garlic was small mince, then incorporated with remaining wet ingredients.  

Cut the ribs into individual portions and then put into XL Ziploc bag and add the marinade.  
'Shmush' it all together to get the ribs covered and let sit for minimum 4 hrs and preferably longer.

I set up the Large Big Green Egg for direct cooking on a grid that elevated about a foot above the fire, which was registering about 250°F.  Some pecan Smokinlicious! woodscuits and I was ready to go.  I removed the ribs from the marinade, reserving the liquid, strained it and then heating to a boil on the stove.  This would be our basting sauce for the ribs as they smoked.

Onto the Egg and proceeded to hot smoke for about 2.5 hours, rotating through any hot spots to get an even finish and basting with the reserved marinade when they began to look the least big dry.  Big Dog and his wife Barb stopped in about this time and I made the 'mistake' of serving them some of the ribs at this point. Although they had two and a half hours cooktime into them, they were still plenty tough, and Barb is not one to mince words; 'Awful tough', she decided, and rightfully so.


After they left, I removed the short ribs from the grill and let cool a bit, then bagged in a large Ziploc.  On Monday, I had arranged to go out to my mom's place for the day.  I took the ribs and mid-afternoon removed them from the bag and placed face-down in a Pyrex dish.  Poured about half-cup of Harvey's Bristol Creme (sherry) over them, then some chicken broth (mom didn't have beef) and layered onions over the ribs.


Covered with foil, sealed edges, and into a 275°F oven for 3 hours.  Made all the difference in the world! They were getting close to fork-tender by the time they finished up.  The meat had a nice smoke flavour and smoke ring.  I think even another hour would have been idea as some of the rib meat was still a wee bit chewy.  Overall?  Maybe a 7 outta 10.



 

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