I am still getting used to the pellet smoker and decided to make one of my favourites, short ribs. I love short ribs.
I decided to experiment a little but stuck to a 3-2-1 method which is my preferred way of doing short ribs.
There was just She Who Must Be Obeyed and I so I only picked up about 1 kilogram (two pounds) of ribs. That sounds like a lot but there is a fair amount of shrinkage and a lot of bones in short ribs.
Instead of my usual SPOG I decided to use some Louisiana Grills Sweet Rib Rub. I thought the sweet would go well with the Asian ingredients I was planning on using and it has a touch of spice.
I preheated the grill to 225 F with Pit Master pellets and put the ribs on.
I smoked them for 3 hours. While they were smoking, I made up my foiling sauce that would double as a glaze later.
I mixed the following in a saucepan:
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
Just before the ribs were ready, I brought it to a boil and then reduced the heat and let it simmer for 10 minutes.
I took the ribs off the grill and put them in a small roasting pan. I poured the hot foiling sauce onto the bottom of the pan and covered with foil.
At this point, I could have put the ribs back on the smoker. However, it is November in the mountains. Here is a picture outside my door this am.
As the smoke doesn't get to the ribs when they are foiled, I see no need to freeze my tender parts or spend money on pellets. If it was in the heat of summer, they would have gone back in the smoker to stop from heating the house up. Now, they went in a 230 F oven and I make no apologies for it.
After 2 hours, I took the ribs out and drained the liquid off. I put the ribs back in the oven, uncovered, for an hour.
Just before the hour is up, I took the fat off the reserved foiling liquid and brought it to a boil. I mixed 10 ml (2 tsp) of cornstarch with 15 ml (1 tbsp) of cold water and stirred it into the liquid to thicken it into a glaze.
I took the ribs out, put them in a serving dish and poured the glaze over them.
We served them with bacon fried potatoes and creamy coleslaw (She Who Must Be Obeyed makes great coleslaw).
Here is a shot showing the smoke ring for those who are into that.
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 short ribs I have ever eaten. They are just flat out fantastic.
Disco
I decided to experiment a little but stuck to a 3-2-1 method which is my preferred way of doing short ribs.
There was just She Who Must Be Obeyed and I so I only picked up about 1 kilogram (two pounds) of ribs. That sounds like a lot but there is a fair amount of shrinkage and a lot of bones in short ribs.
Instead of my usual SPOG I decided to use some Louisiana Grills Sweet Rib Rub. I thought the sweet would go well with the Asian ingredients I was planning on using and it has a touch of spice.
I preheated the grill to 225 F with Pit Master pellets and put the ribs on.
I smoked them for 3 hours. While they were smoking, I made up my foiling sauce that would double as a glaze later.
I mixed the following in a saucepan:
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
Just before the ribs were ready, I brought it to a boil and then reduced the heat and let it simmer for 10 minutes.
I took the ribs off the grill and put them in a small roasting pan. I poured the hot foiling sauce onto the bottom of the pan and covered with foil.
At this point, I could have put the ribs back on the smoker. However, it is November in the mountains. Here is a picture outside my door this am.
As the smoke doesn't get to the ribs when they are foiled, I see no need to freeze my tender parts or spend money on pellets. If it was in the heat of summer, they would have gone back in the smoker to stop from heating the house up. Now, they went in a 230 F oven and I make no apologies for it.
After 2 hours, I took the ribs out and drained the liquid off. I put the ribs back in the oven, uncovered, for an hour.
Just before the hour is up, I took the fat off the reserved foiling liquid and brought it to a boil. I mixed 10 ml (2 tsp) of cornstarch with 15 ml (1 tbsp) of cold water and stirred it into the liquid to thicken it into a glaze.
I took the ribs out, put them in a serving dish and poured the glaze over them.
We served them with bacon fried potatoes and creamy coleslaw (She Who Must Be Obeyed makes great coleslaw).
Here is a shot showing the smoke ring for those who are into that.
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 short ribs I have ever eaten. They are just flat out fantastic.
Disco
