Smoked Long/Short Ribs Recipe
One of the problems with beef short ribs is the lack of meat on them many times. To get around this problem, when I age a whole bone-on Prime rib I will, after the aging process, remove the rib bones leaving at least one full inch of meat on them.
Ingredients
One full rack of beef rib bones with one inch of meat on them.
Black and White Pepper freshly ground
Quality Salt
Oak Wood
Preparation
Cut Rib Bones from Prime Rib leaving at least one inch of meat on them.
Take beef rib bones and cover with fresh ground Black, White Pepper and Quality Salt to suit your taste.
Place in Smoker that is pre-heated to 190°F.
Smoke using Oak wood 2 to 3 hours.
Remove ribs and place into a foil boat.
Add a couple of ounce of apple juice.
Close up foil boat.
Return to smoker until meat reaches 130°F.
FTC from one to two hours.
Place ribs under a super hot broiler for 1-2 minutes to crisp it up.
Oak
Wood
The most versatile wood of them all is Oak. Pairs especially well with poultry, beef, pork, lamb, and game.
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