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.
I preheated the smoker to 225 F and put the ribs on.
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.
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.
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.
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.
We served the ribs with Bacon Fried Potatoes (the next post) and creamy coleslaw.
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
- 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
- Rub the ribs with the barbecue rub.
- Put the ribs in a 225 F smoker for 3 hours.
- 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.
- Bring it to a boil.
- Reduce heat and simmer for 10 minutes.
- Take the ribs out of the smoker and put them in a small roasting pan.
- Pour the hot sauce into the roasting pan.
- Cover the ribs with foil and put it back in the smoker or a 230 F oven for 2 hours.
- Take the ribs out of the oven.
- Pour the liquid off and reserve it to make a glaze.
- Put the ribs back in the oven, uncovered, for 1 hour.
- Just before the hour is up, take the fat off the liquid and bring it to a boil.
- Mix the cornstarch and water together and stir it into the boiling liquid.
- Stir until the sauce is thickened.
- Take the ribs out of the oven and put in a serving dish.
- Pour the sauce over the ribs.