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Grilling: Five-Spice Short Ribs

I tend to put on the Primal Grill with Steven Raichlen show when I want to fall asleep. Don't get me wrong, Raichlen has some great recipes, even if they can be unnecessarily heavy on ingredients, but something about his personality is conducive to slumber. Luckily, I stayed fairly awake through a recipe for five-spice short ribs, and after sweet, meaty dreams all night, I had to make them.

The show said to smoke the ribs for 2 1/2 hours at 250ºF--that seemed a little short for a piece of beef so marbled with fat and connective tissue. At the designated cooking time, it was no surprise the short ribs were still a bit tough and not entirely edible. Luckily I was in no hurry and kept them smoking, eating them as the day went on, getting more tender with each passing hour. After about seven hours, the last of these beefy, sweet short ribs were gone, and they lived up to earlier dreams.

About the author: Joshua Bousel blogs about grilling on his blog, The Meatwave, and appears weekly here on Serious Eats during grilling season.

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