SMOKED SHORT RIBS

DSF short ribs

Beef dry rub

Yellow mustard

Mesquite wood chips

¼ cup apple cider vinegar

 

Startup smoker, add water to the pan, set to a temperature of 225F and let preheat for about 30 minutes.

Take the ribs out of the package and remove the fascia (silver skin, tough part) from the bone side of the rib. You don’t have to do this step now but it makes the eating experience better later. Once the ribs have been prepared, put them on a baking sheet bone side up. Put a little yellow mustard on the backs of each rib and rub it to make sure it is well coated. Add the Beef Dry rub to the rib and make sure it is well coated. Flip the ribs over and to the same to the top (meatier side) of the rib, make sure all sides are coated.

 

Put the ribs on the smoker rack and add wood chips to the smoker. I usually leave the chips dry to create smoke faster. A combination of half dry half soaked chips would work as well. Let the ribs smoke for 3 hours making sure smoke is coming out of the smoker at all times.

 

After 3 hours place the ribs into aluminum foil and add ¼ cup apple cider vinegar to the foil. Make sure the foil is wrapped tight, not allowing any of the steam that will be created to escape. Put the foil back into the smoker for another 2 hours. After the time is up, remove the foil with the ribs in it and allow to cool for 10-15 minutes. Open the foil and enjoy your ribs!

CROCKPOT SHORT RIBS (borrowed from Campbell's Soup Recipe Book)

3 pounds DSF short ribs

2 Tbsp packed brown sugar

3 cloves garlic, minced

1 tsp dried thyme leaves, crushed

¼ cup flour

1 can (10.5 oz) Campbell’s Condensed French Onion Soup

1 bottle (12 oz) dark ale or beer

 

Take the ribs out of the package and remove the fascia (silver skin, tough part) from the bone side of the rib. You don’t have to do this step now but it makes the eating experience better later. Once the ribs have been prepared, place them into the slow cooker. Add the brown sugar, garlic, thyme, and flour. Toss all of this together to coat the ribs. Stir the soup and ale in a bowl and pour over the ribs.

 

Cover and cook on LOW for 8-9 hours, or high for 4-5 hours. Serve with mashed potatoes or riced cauliflower.

Details

553 Libhart Rd

Bourbon, MO 65441

314-650-4569

delhisustainablefarms@gmail.com

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