Smoked Beef Short Ribs
With a lot of Texas influence from a simple scratch rub to a homemade sauce, these smoked beef short ribs will remind you what barbecue is all about.
This recipe has a long time exposed to the smoke at 6 hours, in a small or fully loaded smoker with a high moisture content this will be fine, but if you have a pellet smoker or one with high airflow you may want to consider adding a spray or mop to stop from drying out too much.
The sauce in this recipe is so good you may want to consider making it just to keep in the fridge for when needed.
4 tablespoons cracked black pepper
3 tablespoons salt flakes
2 tablespoons sugar (caster sugar)
1 tablespoon smoked paprika
1 tablespoon onion powder
Texas Barbecue Sauce
125g (4.4 oz) smoked streaky bacon, diced
160g (5.6 oz) tomato sauce (ketchup)
140g (4.9 oz) tomato puree concentrate
80g (2.8 oz) whiskey
50g (1.7 oz) cabernet sauvigon vinegar
30g (1 oz) white distilled vinegar
20g (0.7 oz) worcestershire sauce
1 tablespoon molasses
1/4 teaspoon chili powder
1/4 teaspoon cumin
1 tablespoon dark brown sugar
1/2 teaspoon salt
fresh ground black pepper, to taste
Beef Short Ribs
two 3-bone beef short ribs
2 sheets brown paper
Combine all the pepper, salts, sugar, paprika, and onion powder. Mix well then store in an airtight container.
Texas BBQ Sauce
Fry the chopped bacon over low-moderate heat in a pot until all the fat has rendered.
Add the tomato sauce, tomato puree, whiskey, vinegars, worcesteshire sauce, molasses, chili powder, cumin, sugar, salt, and pepper to the bacon pot then cook over low heat for an hour.
Cool and put aside until needed.
Beef Short Ribs
Prepare the beef short ribs by trimming the top fat as well as the top and bottom sinew. Sprinkle in a light coating of the rub all over the meat of the ribs, not the bone side. Set aside for and hour.
Preheat the smoker to 280 degrees F (140 degrees C).
Place the beef short ribs in the smoker and cook for 6 hours. Remove the ribs and double wrap in brown paper then return to the smoker for an hour.
Check the ribs regularly after the hour with a skewer. It is ready when it has a resistance comparable to soft butter. When ready remove and rest for 30 minutes.
Slice and serve with the Texas BBQ Sauce on the side.