Smoked Short Ribs
by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska
Serves 4 to 6 (as a main course)
- 32 ounces Certified Piedmontese boneless chuck short ribs
- Barbecue rub, as needed
- 2 tablespoons canola oil
- 2 cups chicken stock
- 1 tablespoon butter
- 1 cup Sweet Heat Glaze (recipe follows)
Heat smoker to 275°F. (Instructions for using a propane grill follow.) Add a few handfuls of hickory wood chips, depending on preferred smokiness. (Replenish wood chips as needed while smoking.)
Allow the short ribs to come to room temperature. Coat the short ribs lightly with oil and generously massage rub on all sides. Smoke the ribs for about 2 hours, being careful not to give them too much heat. Transfer to a roasting pan and add chicken stock and butter and evenly coat each short rib with glaze. Cook in a 300°F oven for an hour, basting with sauce or glaze every 15 minutes. Cook until the short ribs are fall-apart tender.
For a propane grill:
Fill a disposable aluminum pan with water to provide moisture to the meat while smoking. Remove the grill grates and transfer the water-filled pan directly on top of heat deflectors in the bottom of the grill. Fill a wood chip box with hickory wood chips and position next to the water pan, as close to the heat source as possible. If you don’t have a wood chip box, wrap a few handfuls of wood chips tightly in aluminum foil and punch holes in the top of the pouch. Replace the grill grates. Set up direct and indirect heat zones, so that the indirect heat zone registers around 275°F. Transfer the seasoned ribs to the indirect zone.
Smoke the ribs for about 2 hours, being careful not to give them too much heat. Transfer to a roasting pan and add chicken stock and butter and evenly coat each short rib with glaze. Cook in a 300°F oven for an hour, basting with sauce or glaze every 15 minutes. Cook until the short ribs are fall-apart tender.
Smoked Heat Glaze
Makes 3 to 4 cups
- 1 tablespoon canola oil
- ½ sweet onion, sliced
- 3 cloves garlic, sliced
- 1 tablespoon chipotle powder
- 1 teaspoon kosher salt
- 6 ounces cold brew coffee, unsweetened
- 6 ounces honey
- 1½ cups apple cider vinegar
- 4 cups chicken stock
- To a saucepan over medium heat, add the oil. Sauté the onion, garlic, and chipotle powder with the kosher salt for about 5 minutes. Add the remaining ingredients and simmer over medium heat until thick and syrupy (the bubbles will get larger as the sauce reduces), about 30 to 45 minutes. Carefully transfer to a blender or food processor, and blend until smooth. Store in an air-tight container in the refrigerator for up to one week, or in the freezer for up to six months.