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SMOKED SHORT RIBS

Tender, moist and delicious smoked short ribs

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TOTAL TIME

6 HRS

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SERVINGS

-

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METHOD

Smoke/Grill

DIFFICULTY

Medium

INGREDIENTS:

INSTRUCTIONS:

  1. Peel off silver from back of rib (use a paper towel for good grip). 

  2. Rub ribs with oil and Big Smokin’ Mama Dry Rub, 2-24 hours in advance and refrigerate. Allow ribs to come to room temperature before smoking. 

  3. Smoke for approx. 2 hours at 180° until internal temperature reach 160°. 

  4. In a spray bottle, combine red wine and beef broth. Spritz ribs with mixture periodically while smoking. 

  5. In a foil pan, add meat, remaining red wine/beef broth mixture and butter. Cover with foil, return to smoker and cook at 250° until internal temperature reaches 200°. Let rest. Cook down any remaining liquid until thick.