Cooking Instructions
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Step 1
Prepare Smoker for indirect cooking, bring temperature to 275 degrees F (140 degrees C) with a couple chunks of Hickory wood for smoke.
Step 2
Season outside of
Beef Short Ribs (12)
with
All-Purpose Spice Rub (1/2 Tbsp)
. Place on pit and smoke for 3 hrs until brown on all sides.
Step 3
Chop
Carrots (3)
,
Celery (3 stalks)
, and
Onion (1)
into large chunks. Place in a full size steam pan. Smash
Garlic (8 cloves)
and add to pan. Pour in
Beef Stock (4 cups)
and
Red Wine (2 cups)
. Add
Tomato Paste (2/3 cup)
and stir to disperse. Season with
All-Purpose Spice Rub (1/4 cup)
and add
Fresh Rosemary (2 sprigs)
and
Bay Leaf (1)
.
Step 4
Cover with foil and place on smoker after the short ribs have been on for 1 hour.
Step 5
When the short ribs are brown (approx. 3 hrs) place them in the pan with the liquid.
Step 6
Cover with foil and continue cooking until for tender about 1 ½ hrs.
Step 7
Carefully remove each short rib from the liquid and cover loosely with foil.
Step 8
Strain the remaining liquid and ladle any fat from top. Pour into a sauce pan and heat on high for 10-15 minutes until reduced by half. Serve the sauce over each Short Rib.
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