Just in time for father’s day, learn how to do up some monster smoked short ribs that dad will love!!
Let’s get started with Father’s Day Smoked Short Ribs!
Assuming you’ve stopped by your favourite local butcher and picked up the biggest short ribs you can find, it’s time to prepare the meat.
Take a sharp knife and trim under the silver skin and fat to reveal the marbling. Leave the membrane on the back of the ribs, this protects the bone during the cook.
Cover the meat olive oil or butter to help the seasoning adhere to the meat.
Liberally coat the meat with your favourite choice of rub.
Set your grill at 225, leave on the grill for 3 hours.
Pro Tip! To get that beautiful smokey flavour on a gas grill the Jackson Grills Smokerbox is your secret weapon!
While the meat is doing its thing, you’ve got time to make up your sauce.
Start with 1/2 cup of Guinness stout in a pot, and one star anise.
Boil it down until it starts to thicken up.
Remove the star anise, add 2 cups of ketchup, 1/4 cup of apple cider vinegar, 1/4 cup of honey, and a good helping of mustard.
Let it thicken up for a while.
Finishing the Meat
After about 2 1/2 hours, when the bark is nicely formed, take the ribs out and wrap them in some foil with a bit of butter. Then put it back on the grill again.
Once the meat reaches an internal temperature of about 200°F take your meat off the grill again, this time paint it with your sauce.
Then put the meat back in the grill at 275°F for 10 – 15 min.
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Serve your perfectly prepared Smoked Short Ribs and Enjoy!
Slice it up and serve with your favourite sides and beverages for a great Father’s Day feast!