Smokey Short Ribs
- 3-4 pounds beef short ribs
- Dry Rub
- 2 Tablespoons kosher salt
- 1 Tablespoon paprika
- 3/4 teaspoon granulated garlic powder
- 1 1/2 teaspoons granulated onion powder
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 2 (12-ounce) cans root beer
- 1 bay leaf
- 2 Tablespoons steak sauce
- 1/2 cup BBQ sauce
- 1/2 cup brown sugar
- 1/2 cup ketchup
- 1/2 teaspoon Wright's Liquid Smoke *
- * Use only if you are not finishing ribs on grill.
1-2 days ahead
Place dry rub ingredients in a small bowl and mix to blend. Pat all over ribs. Wrap in plastic wrap and refrigerate 12-48 hours.
Preheat oven to 325 F. Place ribs in a shallow baking dish and bake 2-4 hours until very tender.
Meanwhile, make the glaze. Place all of the ingredients for the glaze in a 4-quart pot or larger, and cook over medium-high heat. Bring the contents of the pot to a boil, stirring often to dissolve the sugar. Once the mixture has come to a boil, reduce the heat to medium and allow the mixture to reduce to a glaze consistency, about 25 to 30 minutes longer. Reserve and keep warm, until ready to use.
About an hour before ribs are ready (they will be almost fully tender), start basting them every 15 minutes with the mop. When you remove them from the oven, drizzle one final basting of mop.
If you are finishing ribs on the grill, prepare an indirect fire or put a handful of new briquettes over a hot fire of gray coals. Sprinkle on wet mesquite or hickory chips.
Place ribs on grill and baste with the mop as they cook.
Remove the ribs and using a sharp knife, cut ribs apart or serve a few ribs, connected, to each diner. Serve the ribs with some of the leftover glaze on the side, if desired.
Beef ribs are usually available in most supermarkets but kosher butcher shops always have them on hand. Slow cooking makes these tender. Oven roast them all the way or finish them on the grill with a sumptuous 'mop'.