SMOKED SHORT RIBS
Tender, moist and delicious smoked short ribs
1 lb Short ribs (5-6 pieces)
1 c. Red wine
1 c. Beef broth
1 tbsp. Butter
Peel off silver from back of rib (use a paper towel for good grip).
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.
Smoke for approx. 2 hours at 180° until internal temperature reach 160°.
In a spray bottle, combine red wine and beef broth. Spritz ribs with mixture periodically while smoking.
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.