Old Fat Guy Smoked Short Ribs

Old Fat Guy Smoked Short Ribs at oldfatguy.ca

I love short ribs. Obviously, it was time to try short ribs in the Louisiana Grills Pellet Smoker. I also decided to experiment a little from my normal short rib recipe.

This recipe can be made in the oven. Just do the first 3 hours in a 230 F oven on a rack over a roasting pan. It will be delicious but it won’t have the smoke taste. You need the smoke taste. Get a smoker.

I started with 1 kilogram (2 pounds) of short ribs. This is just enough for She Who Must Be Obeyed and I because there is a fair amount of shrinkage when cooking short ribs.

I rubbed them with Louisiana Grills Sweet Rib Rub.

Old Fat Guy Smoked Short Ribs 01

I preheated the smoker to 225 F and put the ribs on.

Old Fat Guy Smoked Short Ribs 02

I smoked them for 3 hours. Just before the 3 hours were up, I made the foiling sauce that would also be used for a glaze later.

I mixed the sauce ingredients together in a small saucepan and brought them to a boil. I reduced the heat to low and simmered for 10 minutes.

Old Fat Guy Smoked Short Ribs 03

I took the ribs off the smoker and put them in a small roasting pan. I poured the hot sauce into the pan and covered it with foil.

Old Fat Guy Smoked Short Ribs 04

It is cold here in the mountains. I could have put the ribs back in the smoker but there would be no additional smoke flavour as the ribs are covered by foil. So, I put the ribs in the oven that had been preheated to 230 F. If it was in the middle of a hot summer, I would have continued cooking them on the grill to keep the house from heating up.

I cooked them for 2 hours in the oven.

I took the ribs out and poured the sauce off to make a glaze later.

I put the ribs back in the oven uncovered for an hour.

Old Fat Guy Smoked Short Ribs 05

Just before the hour is up, I took the fat off the sauce and heated it to a boil. I made a slurry of the cornstarch and water and stirred it into the sauce. I stirred until the sauce was thickened.

I took the ribs out of the oven and put them in a serving dish. I poured the glaze over them.

Old Fat Guy Smoked Short Ribs 06

We served the ribs with Bacon Fried Potatoes (the next post) and creamy coleslaw.

Old Fat Guy Smoked Short Ribs 07

The Verdict

I love short ribs. I have eaten a lot of short ribs. I have cooked a lot of short ribs. These are the best ever. They are just flat out fantastic.

The Old Fat Guy

Old Fat Guy Smoked Short Ribs

Yield: 2 servings

Old Fat Guy Smoked Short Ribs

Ingredients

  • 25 ml (2 tbsp) barbecue rub (I used Louisiana Grills Sweet Rib Rub)
  • 1 kg (2 lbs) short ribs
  • 15 ml (1 tbsp) rice vinegar
  • 15 ml (1 tbsp) soy sauce
  • 5 ml (1 tsp) Worcestershire sauce
  • 5 ml (1 tsp) Sriracha sauce
  • 1 clove garlic, chopped
  • 50 ml (1/4 cup) hoisin sauce
  • 125 ml (1/2 cup) chopped onion
  • 175 ml (3/4 cup) beef stock
  • 10 ml (2 tsp) cornstarch
  • 15 ml (1 tbsp) cold water

Instructions

  1. Rub the ribs with the barbecue rub.
  2. Put the ribs in a 225 F smoker for 3 hours.
  3. Just before the 3 hours is up, put the rice vinegar, soy sauce, Worcestershire sauce, Sriracha, garlic, hoisin, onion, and beef stock in a saucepan.
  4. Bring it to a boil.
  5. Reduce heat and simmer for 10 minutes.
  6. Take the ribs out of the smoker and put them in a small roasting pan.
  7. Pour the hot sauce into the roasting pan.
  8. Cover the ribs with foil and put it back in the smoker or a 230 F oven for 2 hours.
  9. Take the ribs out of the oven.
  10. Pour the liquid off and reserve it to make a glaze.
  11. Put the ribs back in the oven, uncovered, for 1 hour.
  12. Just before the hour is up, take the fat off the liquid and bring it to a boil.
  13. Mix the cornstarch and water together and stir it into the boiling liquid.
  14. Stir until the sauce is thickened.
  15. Take the ribs out of the oven and put in a serving dish.
  16. Pour the sauce over the ribs.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://oldfatguy.ca/?p=2771

Leave a Reply

Your email address will not be published. Required fields are marked *