BBQ Ribs
BEEF SHORT RIBS
YIELD: 6 SERVINGS TOTAL: 6 TO 8 HOURS
1 3-bone slab beef plate short ribs (8 to 10 lbs.)
2 Tbsp. kosher salt
2 Tbsp. coarsely ground black pepper
¼ cup Worcestershire sauce
3 to 4 pecan, hickory, or oak wood chunks
8 to 10 lb. charcoal briquettes”
1. Rinse and pat ribs dry. Remove thick membrane from back of ribs by pulling it off with a paper towel. (This will make ribs more tender.) Trim excess fat.
2. Stir together salt and pepper in a medium bowl. Generously brush or rub ribs with Worcestershire sauce. Coat ribs with salt and pepper mixture. Chill for 1 to 4 hours.
3. Remove ribs from refrigerator, and let stand 30 minutes.
4. Meanwhile, prepare charcoal fire in smoker according to Minion Method. Place water pan in smoker; add water to depth of fill line. Regulate temperature with a thermometer to 275F° for 15 to 20 minutes.
5. Place ribs, meat side up, on upper food grate; close smoker. Smoke 4 to 6 hours or until a meat thermometer inserted into thickest portion registers 200F°, checking temperature every hour.
6. Remove ribs from smoker, and let rest 30 minutes. Cut between bones to separate ribs. Serve immediately.”
YIELD: 6 SERVINGS TOTAL: 6 TO 8 HOURS
1 3-bone slab beef plate short ribs (8 to 10 lbs.)
2 Tbsp. kosher salt
2 Tbsp. coarsely ground black pepper
¼ cup Worcestershire sauce
3 to 4 pecan, hickory, or oak wood chunks
8 to 10 lb. charcoal briquettes”
1. Rinse and pat ribs dry. Remove thick membrane from back of ribs by pulling it off with a paper towel. (This will make ribs more tender.) Trim excess fat.
2. Stir together salt and pepper in a medium bowl. Generously brush or rub ribs with Worcestershire sauce. Coat ribs with salt and pepper mixture. Chill for 1 to 4 hours.
3. Remove ribs from refrigerator, and let stand 30 minutes.
4. Meanwhile, prepare charcoal fire in smoker according to Minion Method. Place water pan in smoker; add water to depth of fill line. Regulate temperature with a thermometer to 275F° for 15 to 20 minutes.
5. Place ribs, meat side up, on upper food grate; close smoker. Smoke 4 to 6 hours or until a meat thermometer inserted into thickest portion registers 200F°, checking temperature every hour.
6. Remove ribs from smoker, and let rest 30 minutes. Cut between bones to separate ribs. Serve immediately.”