Smoked Short Ribs w/Maple Guiness Glaze
Instructions
1
Shmear meat side of ribs with mustard then sprinkle BBQ rub over all sides (top, sides, bottom). Place on rack that rests over a sheet pan, uncovered in the fridge overnight.
2
Heat smoker to 225 degrees and add whatever wood chips you desire (hickory and oak are nice) and place cold ribs in center of smoker and smoke for 5 hours. Baste with glaze every half hour.
3
In that time the meat will begin to shrink off the bones and a gentle bark with begin to form. (Internal temp of ribs should be around 140-150 degrees).
4
In a roasting pan, big enough to hold the ribs, scatter the garlic, celery, onion, and carrots over the bottom and pour 1 c water into pan.
5
After 5 hours remove the ribs from the smoker and place rib side down on top of vegetables, brush with the glaze and cover with foil.
6
Place in 300-degree oven and cook until internal temperature of the ribs in the thickest part reads 195-200 degrees.
7
Take roasting pan out of oven and remove foil — based again with glaze.
8
Turn oven up to 400 degrees and place ribs back in oven basting every 5 minutes until a nice crust is formed.
9
Remove roasting pan, lift ribs out of pan, place on cutting board and tent with foil for 30 minutes. Then cut between each rib and serve.
Difficulty Level: 4 out of 5
Ingredients
1 piece of Sterling Silver® whole bone in short ribs (approx. 5# / 4 bones)
2 TB Dijon mustard
3 TB maple BBQ rub (see below)
1 large onion-peeled and coarsely chopped
3 carrots-washed and coarsely chopped
1 head garlic-crushed but cloves left whole and unpeeled
1 c water
Glaze:
1-12oz bottle Guinness beer
1/2 c maple syrup
1/4 c malt vinegar
1/4 c soy sauce
1 whole chipotle chili in adobo
1 tsp ground black pepper
Maple BBQ Rub:
1 TB smoked paprika
1 TB chipotle Chile powder
2 tsp cumin
2 tsp granulated garlic
1 TB granulated onion
2 tsp ground black pepper
5 TB maple sugar
2 tsp Diamond Crystal kosher salt
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