Barbecue short ribs, now there is some awesome flavor. Flavor which comes in
nice, tidy little packages even the wife can appreciate. I'll tell you what,
don't buy the beef back ribs at the store.
Purchase the short ribs. You can either opt for the short (2-3 inch) riblets
or go for the ones with the individual bones; it is up to you.
Now these bbq short ribs have so much more flavor when cooked right, but they
also have more meat, fat, and that connective tissue and this can be tough if
you do not barbecue it correctly.
This connective tissue – or, collagen, is tough and sinewy when it is undercooked.
But if you pay attention to your temperatures, around 160-170F, this will start
to melt away and impart some delicious flavor to your bbq short ribs.
Now you will want to lightly coat your short ribs with some oil so that your
barbecue rub will stick to it. Coat them pretty good. Here at Chef Michael's
we use our Texas Style Mesquite for our bbq short ribs. Not too sweet and that
good mesquite flavor smoke.
shortribs
Then, as with most things which we barbecue, we will wrap them up tightly and place
them in the fridge for a few hours. If you even have the time, overnight would be
better.
Now when we are talking about ribs, especially the short ribs, our goal is to get
both the rib meat hot enough so that the fat and the connective tissue starts to
melt away. This would be around 190F. Not more than that. You could even stop at
180F since after you pull it off of the grill and let it rest for a few minutes
it will continue to cook.
Now for the fire, after it has heated up you can throw your soaked wood chips on there
and let the smoke do it's job. The whole process can take about four to five hours
if you are smoking these bbq short ribs. But it is so worth the wait.
And as always, towards the end if when you want to slather on some of your home-made
bbq sauce – if that is the way you want to go with your barbecue short ribs.
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