Recipe: Beer-Smoked Beef Short Ribs

BEER-SMOKED BEEF SHORT RIBS

"When it comes to cooking short ribs outside, the basic idea is to infuse the meat with smoke and then put the ribs in a high-sided, covered pan to slow-cook the rest of the way. As with all fatty meats, slow is good for coaxing out flavor and making the ribs tender. These short ribs are an all-day event - they cook for about eleven hours."



3 tablespoons kosher salt
1 1/2 tablespoons sugar
1 tablespoon ground black pepper
2 teaspoons ground cayenne pepper
8 to 10 pounds beef short ribs, cut along the bone (1 to 1 1/2 pounds each)
2 onions
1 carrot
3 (6-inch) rosemary branches
2 bottles (12 ounces each) beer (lager or dark, as you prefer)

Combine the salt, sugar, black pepper, and cayenne in a large mixing bowl. Add the ribs and toss until the pieces are somewhat evenly coated. Set aside to marinate while you light the fire.

Set up your grill or smoker for low-and-slow cooking with wood chunks.

When the wood begins to smolder, put the ribs directly over the heat, close the grill, and smoke at 225 degrees F for 3 hours. Add more hot coals and a few wood chunks every 30 minutes or so, and adjust the vents as needed to maintain a steady temperature.

Dice the onions and carrot and put them in a large aluminum pan with the rosemary and beer. Transfer the ribs to the aluminum pan, cover the pan with foil, and return to the grill. Smoke for about 8 more hours (adding more hot coals and a few wood chunks every 30 minutes or so, and adjusting the vents as needed to maintain a steady temperature of 250 F to 275 degrees F), until the meat is very tender and pulls away easily from the bone. (The cooking time may vary here. To test for doneness, gently pinch the meat on the sides to see if it gives; that's when it's done. If the meat still feels hard, that's because it is - give it a little longer.)

Serve the ribs with a few spoonfuls of the rich braising liquid.

Makes 6-8 servings
Recipe copyright 2014, Used by permission to Recipelink.com from Clarkson Potter
Source: Donald Link Down South with Paula Disbrowne, photographs by Chris Granger