Keep it simple. Chunk up an onion or two. Put them in a foil pan. Put the ribs on top seasoned the way you want. I'd go salt pepper garlic powder. Smoke those uncovered at 200-225° for an hour or so. Then add a can of decent beer, and cover with tin foil. Let them braise in the beer, onion beef juice for about 3 hrs. Check temp if those bad boys are 195° or higher enjoy! If you don't like the beer idea use BBQ sauce.
Marinade
1/2c each ketchup, hoisin sauce, soy sauce, and sherry
1/4c Brown sugar
1t each sesame oil, ground ginger, onion powder,Chinese 5 spice, and garlic powder
1/2t cayenne powder
Let them soak in this for 24 hours. Throw them on Smoker using orange spiced tea bags as smoke(or smoke with whatever the hell you want). Take sauce and boil to reduce a bit. baste short ribs twice with the sauce.
Tatonka Dust/Just Add Beef, smoke to 165ish, foil em with liquid, or let em finish withoot. Coffee rub and some sugar after unfoiling, or at aboot 165ish until tender. I did some bone in Dino's last week unfoiled that way with no foil that were delicious. Good Luck!
About to put these bad boys in the MES. And the beer that will be added later. Plan was for an earlier start but I had other more important pressing matters. I was napping.
About to put these bad boys in the MES. And the beer that will be added later. Plan was for an earlier start but I had other more important pressing matters. I was napping.
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And after nap time we usually open a beer and light the smoker
I couldn't in good conscience put these remotely close to the Dino rib category. I'm going to look into getting a whole rib and cutting them down like you did. Soon I will have a small chest freezer available so that will open some options
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