Prime plus short ribs
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | pounds | Beef short ribs; (up to 6) |
| 1 | cup | Mansion barbecue spice mix |
| Bowl of beer mop sauce for meat | ||
| 1½ | cup | Ketchup |
| 1 | cup | Beer |
| ¾ | cup | Cider vinegar |
| 3 | tablespoons | Cilantro minced |
| 3 | tablespoons | Dark brown sugar |
| 2 | tablespoons | Worcestershire sauce |
| 2 | Cloves Garlic; minced | |
| 2 | teaspoons | Cumin seeds; toasted and ground |
| 1½ | teaspoon | Anise seeds; toasted and ground |
| 1½ | teaspoon | Salt |
| 1 | teaspoon | Tabasco |
Directions
GLAZE AND BARBECUE SAUCE
Massage each short rib with the dry rub. Place the ribs in plastic trash bag, and put them in the refrigerator overnight.
The next day mix the mop sauce and prepare the pit for smoking. Place the ribs in the pit, fatty side up, and cook them between 200 degrees and 220 degrees for 5 hours. Until the last hour, baste with the mop sauce every 30 to 60 minutes.
While the ribs are smoking, prepare the glaze so it is ready to apply approximately 45 minutes before the meat is done. Mix the glaze ingredients in a saucepan, and bring them to a simmer, stirring frequently. Cook the mixture for 30 minutes.
Mop the glaze on the top and sides of the ribs twice during the last 30 to 60 minutes of cooking time. (Never apply glaze before the last hour or it will burn.) Return the remaining glaze to the stove, and simmer it until it's reduced by one-third, about 15 to 20 minutes.
After removing the ribs from the pit, allow them to sit 10 minutes, and then trim the fat. Serve them with the reduced glaze on the side.
Yield: 6 servings
Formatted by suechef@...
Recipe by: DEAN FEARING SHOW #HE1A02 Posted to MC-Recipe Digest V1 #789 by Sue <suechef@...> on Sep 18, 1997