I have not had a lot of luck cooking beef short ribs. I love the ones I get when eating out – beefy, rich, and fork-tender. I’ve managed to get mine smoky and tasty, but they were also usually tough and dry. Since our last quarter of beef included two packs of short ribs, once more unto the breach, dear friends…
1 pound bone-in beef short ribs
Kosher salt & fresh-ground black pepper
1/4 cup red wine
Set your smoker up for at least a 6 hour indirect cook at 250°F. On the Big Green Egg this means filling the firebox with lump charcoal and using an inverted plate setter to diffuse the heat and a drip pan with a little water in it to catch the fat.
Once the smoker is up to temp, toss in your smoking wood (I used pecan), Season the ribs lightly with salt and pepper, then arrange them bone side down on the grate. Close the lid and let the smoker do its magic for 4 to 5 hours, or until the ribs reach 160°F internal.
When the ribs are ready, arrange them on a sheet of heavy duty aluminum foil, meat side down. Pull up the edges of the foil to make a little bowl and then pour the wine over the ribs. Wrap the ribs tightly in the foil, making sure to seal the edges.
Put the bundle of ribs back on the smoker, meat side down, and cook until the ribs reach 190°F internal (about an hour).
Remove the ribs from the foil and return them to the smoker bone side down. Cook for 30 minutes or so, until the meat has tightened up and pulled well away from the bones.
Remove ribs from the smoker and let rest for 10 minutes before serving.
Finally! No knives were needed to take apart these little blocks of beefy wonder. They practically melted. I was also glad I stuck with a real simple preparation and let the meat and the smoke come though.
3 ounces of rib meat is a whopping 11 points and 165 calories, so these are a rare treat.
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