Prime Plus Short Ribs
May 2, 2019
Ingredients
- 5 pounds beef short ribs
- (up to 6)
- Bowl of beer mop sauce for meat
- ***GLAZE AND BARBECUE SAUCE***
- 1 1/2 cups ketchup
- 1 cup beer
- 3/4 cup cider vinegar
- 3 tablespoons cilantro minced
- 3 tablespoons dark brown sugar
- 2 tablespoons Worcestershire sauce
- 2 centiliters garlic
- minced
- 2 teaspoons cumin seeds
- toasted and ground
- 1 1/2 teaspoons anise seeds
- toasted and ground
- 1 1/2 teaspoons salt
- 1 teaspoon Tabasco
Directions
- Step 1 Massage each short rib with a dry rub. Place the ribs in plastic trash bag, and put them in the refrigerator overnight.
- Step 2 The next day mix the mop sauce and prepare the pit for smoking. Place the ribs in the pit, fatty side up, and cook them between 200F and 220F.
- Step 3 Until the last hour, baste with the mop sauce every 30 to 60 minutes.
- Step 4 While the ribs are smoking, prepare the glaze so it is ready to apply approximately 45 minutes before the meat is done. Mix the glaze ingredients in a saucepan, and bring them to a simmer, stirring frequently.
- Step 5 Cook the mixture for 30 minutes. Mop the glaze on the top and sides of the ribs twice during the last 30 to 60 minutes of cooking time.
- Step 6 (Never apply glaze before the last hour or it will burn.) Return the remaining glaze to the stove, and simmer it until it’s reduced by one-third, about 15 to 20 minutes.
- Step 7 After removing the ribs from the pit, allow them to sit 10 minutes, and then trim the fat. Serve them with the reduced glaze on the side.
- Step 8 Yield: 6 servings