Cinderella Beef Short Ribs |
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Prep Time: 720 Minutes Cook Time: 240 Minutes |
Ready In: 960 Minutes Servings: 6 |
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Oh my goodness, these are awesome! From the cookbook, Smoke and Spice. Ingredients:
3/4 cup paprika |
1/4 cup black pepper |
1/4 cup salt |
1/4 cup sugar |
2 tablespoons chili powder |
2 tablespoons garlic powder |
2 tablespoons onion powder |
2 teaspoons cayenne pepper |
1 1/2 cups ketchup |
1 cup beer |
3/4 cup red wine vinegar |
1/4 cup minced fresh cilantro |
3 tablespoons brown sugar |
2 tablespoons worcestershire sauce |
2 garlic cloves, minced |
2 teaspoons cumin |
1 1/2 teaspoons salt |
1 teaspoon tabasco sauce |
5 -6 lbs beef short ribs, bone in and cut between the ribs |
Directions:
1. The night before you plan to barbeque, combine rub ingredients. Apply about half this to ribs, rubbing evenly over entire rib.
2. Place in bag and refrigerate overnight.
3. Combine glaze ingredients in medium sauce pan. Bring to simmer. Reduce to low and cook for 30 minutes.
4. Prepare smoker.
5. Remove ribs from refrigerator and rub on remaining rub mixture. Let ribs set at room temperature for 30 minutes.
6. Cook meat on smoker for approximately 4-5 hours.**
7. During the last hour of cooking baste the ribs with glaze. Return sauce to stove and heat an additional 15 minutes to thicken it.
8. Remove ribs from smoker and let them set at room temperature for 10 minutes. Remove any unwanted fat. Serve with sauce on side.
9. **As with all methods of outdoor cooking and variations of fire temperatures, cook according to your particular fire.
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