|
Post by BBQ Butcher on Mar 8, 2010 9:53:53 GMT -5
Cider Infused Beef Short Ribs1 dz Beef Short Ribs (short cut) 1 qt Apple Cider BBQ rub of your choice Remove the membrane from the back of the Short Ribs with a sharp knife. Cut away any excess fat from the meat. Place the Short Ribs into a non-reactive container and cover with the apple cider. Place into the refrigerator and let the meat marinate over night (minimum) or 24 hours (maximum) Here are the Short Ribs after 24 hours, drip dried and dusted on all sides with the BBQ rub of your choice. I set the grill up for an indirect cook at 250° with a couple chunks of hickory for smoke. Feel free to use what ever wood you like, or none at all. These went for a solid five (5) hours without peeking, no foiling and no saucing. Normally these type ribs take an hour or so more longer to cook, but with the added liquid (cider) to the meat, it will cook in a shorter time. These Short Ribs were so moist and juicey that NO bbq sauce was needed to eat them. Of course, you can always add the sauce if you like it that way.
|
|