Smoked beef short-ribs braised in red wine sauce, on the Oklahoma Joe’s Highland smoker, This is an easy and fun recipe that will turn out some SUPER DELICIOUS tasting beef short ribs.
The Ribs and your Smoker:
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I used 8 pounds of beef rib short ribs totaling 12 bones. I used apple wood to smoker with. I do not recommend a heavy or strong wood like hickory or mesquite. I think a fruit wood is best so as to not overpower the beef and its simple seasoning. Bring the smoker up to 225 F to 250 F. Plan on a 5 to 7 hour smoke. At least 2 hours prior to smoking or even the night before, lightly coat the ribs with olive oil then lightly season them. You may want to add another very light coating of SPG in the morning just prior to putting them in the pit. Go easy because of the salt!
The seasoning:
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SPG - Kosher salt, fresh ground black pepper, garlic powder and a littel onion powder. You can use a beef or brisket rub if yo like.
The Spritz:
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Equal parts of apple cider vinegar and apple juice.
The Wine Bath:
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2 Cups Red Wine. A semi-sweet would be ideal.
2 Cups Beef Broth
1/4 Cup Butter
1/4 Cup Worcestershire Sauce
1 Tbs seasoning or SPG
1 Onion
-Add vegetables if you like
The Cook:
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Be sure to place the wine and beef broth bath in the smoker in the beginning to bring the bath up to temperature. Be sure to cover the bath tightly with foil.
After one hour on the smoker, begin spritzing every 30 minutes or so. Around the 4 hour mark, transfer the ribs to the bath and cover tightly. Continue checking the internal temperature of the meat until you have crossed over the 200 F mark. 205 F to 210 F is ideal.
Remove from the smoker and let the ribs rest for about 20 minutes.
Serve and ENJOY!!!
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10 окт 2020
