Serious Eats: Recipes

Barbecue: Short Ribs

I'm considering entering the barbecue competition circuit with my own team next year. I've been hard at work this summer developing my own barbecue pork recipes—you know the type that elicit a response of "I can tell you what's in it, but then I'd have to kill you" to inquiring minds.

With so much pork coming off the smoker, beef has been left to the wayside, but if I'm going to compete, I need a well rounded arsenal, so came these short ribs.

My previous attempts at short ribs have been so-so, but now with years more of smoking knowledge under my belt, this latest batch turned out fantastic.

Opting for a simple rub of mostly pepper and salt, it was the natural flavor of the beef and smoke against the tender meat that made these so irresistible.

I can honestly say that I was totally satisfied with these ribs, though I bet there will be some tweaks before I deem them competition-ready, and at that point the recipe will have to be pried from my cold, dead hands.*

* Not really, I enjoy sharing my recipes, I'm just trying some barbecue ethos on for size.

About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.

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