My friend Crochet Kitten and I recently went halvsies on a side of beef from Hollin Farms. As a result, my freezer is full to the brim with truly awesome pastured beef.
When you’re buying a full quarter of a cow, you get a lot of different cuts – some of which don’t show up in the meat case at the grocery store all that often. Beef short ribs seem to be fairly available, but they’re probably not a cut of beef that most people are familiar with.
I hadn’t actually planned to smoke the ribs until the day of, so they didn’t get my usual overnight treatment. I did still give them a good rub-down and let them sit while the smoker heated up.
Ay, there’s the rub (okay, I promise I will never make that joke again):
- 2 tbsp salt
- 2 tbsp onion powder
- 1/4 cup garlic powder
- 1/4 cup paprika
- 1/2 cup bourbon
Combine the dry ingredients thoroughly, then add the bourbon to make a thick paste. You can use apple cider or vinegar if you prefer not to use liquor in your rub. Massage the short ribs with the rub and allow them to sit for at least an hour. Remove the excess before cooking.
Heat your smoking apparatus of choice up to 220°. I used mesquite chips, which I soaked in water while the smoker heated up.
Short ribs aren’t a delicate cut – the basic instructions from here out are basically “cook ‘em all day” – and you should leave them alone for at least six hours.
When they’re done, they should look something like this:
They’re a little hard to eat out of hand, but it’s quick work to take the bone out with a fork and knife. Pair with your favorite barbecue sauce, or eat plain if you prefer (I do).
