These barbecued short ribs take some time, but they’re well worth the effort. The overnight beer brining process adds a lot of flavor, and smoking them low and slow for several hours takes the flavor to a whole other level.
And, the reward for your patience is a beef rib that’s amazingly delicious, and one that practically melts in your mouth.
So, try these for your next weekend barbecue.
Beef short ribs
Vinegar (apple cider in this case)
Salt (to taste)
Pepper (to taste)
Start by adding your ribs to a storage container then add enough beer to just cover the meat. You can use any beer that you like, and as long as you like the flavor of the beer by itself, it’ll work great.
Next, add sliced onion, minced garlic, pepper corns, vinegar (this can be apple cider, white wine, or just plain white vinegar), cumin, and honey to the mixture. Add a bit of kosher salt as well. In this case, this isn’t meant to be a salt brine, so add salt with the intention of using it as a seasoning (and not to create a high salt solution).
Store the ribs in the refrigerator for 12-24 hours, then remove them and smoke them on low heat for 4-6 hours – depending on your heat (you could also smoke these for longer low heat – 10-12 hours). You can also blend your brine/marinade, then bring it to a boil in a sauce pan, and use it to baste your ribs periodically throughout the cooking process.
The ribs should be really tender when they’re done, and they should pull apart easily. So, check them periodically as you get toward the end of cooking to check for doneness.
Leftover Hint: If you happen to have any of these leftover, you can trim the meat from the bone, cube it, and it makes an excellent fried rice dish (just add some ginger, soy sauce, green onions and a veg – broccoli, snow peas, etc).