Can you turn a hater into a lover with just one recipe?
Hater is probably a little on the strong side. Maybe, indifferent, disinterested and unimpressed are better descriptors. Hating would imply an extremely strong dislike. In this case, a general “I just don’t get it” sums things up.
My wife. She’s not a short rib fan. Question: “Why should that matter to me?”. Answer: “It shouldn’t.” But, it does.
When we go out to eat she can order whatever her heart desires off the menu of available dishes. At home, that’s another matter. We usually don’t have a menu of available dishes. It’s more of a what would you like for dinner proposition. I’m the cook, so, it’s me doing the asking. Much to my disappointment, short ribs are never the answer.
I was determined to give one last attempt at winning her over. America’s Best Ribs hit my doorstep early this spring and in it was the perfect recipe for my final assault. Simple Smoked Beef Short Ribs.
There’s nothing terribly fancy here. At least from a recipe standpoint. Some marinating, rubbing and a little slow cooking, That’s about the extent of it. There are two very distinct ways to grill short ribs. One way involves taking boneless short ribs, butterflying them and cooking them quickly over high heat.
The other method, the one I chose, roasts the ribs slowly on the bone. Breaking down the connective tissue and fat as they cook. The result should be a tender and delicious almost falling off the bone morsel. I figured this style gave me the best chance at winning over my subject.
Here’s how to do it.
1 cup prepared yellow mustard
¼ cup dill pickle juice
¼ cup red wine vinegar
2 Tbsp Worcestershire sauce
2 Tbsp soy sauce
1 tsp granulated garlic
1 tsp ground ginger
2 Tbsp sea salt
2 Tbsp course ground black pepper
1 Tbsp granulated garlic
2 tsp white cane sugar
6 beef short ribs, bone in 4 to 5 inches long
BBQ sauce for serving if desired
Outline each of the short ribs with a sharp pointed knife. It just means to free the meat a little from the bone on each end. Combine all of the mustard slather ingredients in a small bowl. Brush the mixture onto the ribs. Make sure and cover all of the meat well. Combine all of the ingredients for the rub in a small bowl. Sprinkle the rub mixture of the slathered ribs. It should look like this.
Heat your smoker or BBQ to 230° to 250°. If you’re using a grill, prepare it for indirect cooking. Oil the rack so the ribs won’t stick. Place ribs over the side with no direct heat. Cover and cook 1 to 1½ hours. Turn over and cook for 45 minutes more. Turn over one more time and cook for an additional 45 minutes or until they reach an internal temperature of. 185°. They will hopefully look similar to this.
You can still see a little of the mustard slather left on the meat. Here’s another look.
Pretty delicious looking, right? You can see how the meat has pulled away from the bone. That’s where step one pays off.
When the ribs are done remove from the grill and tent loosely with aluminum foil for about 10 to 15 minutes. You can also wrap them tightly in foil, place them in a paper bag, close it up and let it sit on your counter for 30 to 45 minutes. The meat will still be piping hot and this will help reconstitute some of the moisture that was lost during the dry cooking process. That’s what I did.
Serve with BBQ sauce if desired. Check out the finished product.
WOW! That is going to win over even the toughest short rib critic. At least that was my thought.
And, the verdict. Well, let’s just say that my wife is now a tiny bit less apathetic about the whole short rib thing. I wouldn’t categorize her as jumping on the short rib bandwagon. But, maybe she won’t give me “the look” the next time I suggest it. It was a home run for the rest of my guinea pigs that evening. But, I wasn’t worried about them to begin with.
If you’re interested in our review of America’s Best Ribs, you can view that HERE.
Recipe Adapted. America’s Best Ribs, Simple Smoked Beef Short Ribs, Paul Kirk & Ardie Davis. Andrews MacMeel Universal © 2012