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Ingredientes
- 1/3 c. five spice pwdr (83ml)
- 1/3 c. brown sugar (83ml)
- 3 Tbsp. garlic salt (45ml)
- 3 Tbsp. celery salt (45ml)
- 3 c. wood chips (Cherry or possibly Apple) (750ml)
- 4 x beef short ribs, bone in
Direcciones
- Combine all of the rub ingredients in a large bowl. Rub half of the rub mix into the ribs and reserve the other half of the rub for use tomorrow. Place the ribs in a large plastic bag and into the fridge to marinate overnight.
- A half hour before you plan to put the ribs on the grill, remove them from the fridge. Remove them from the plastic bag and apply the remaining rub from the night before, leaving approximately 2 Tbsp. to sprinkle on the ribs while they smoke.
- Let the ribs stand for half an hour to come to room temperature. This will ensure which they cook proportionately on the grill.
- Place 1 c. of the wood chips in cool water to soak for 1/2 hour.
- If your grill has several grates, remove one on the far side and set it aside. Preheat the grill to high heat - approximately 400- 450 F (200-225 C).
- Squeeze the excess water from the soaking woodchips and place in the center of a large piece of tin foil. Add in the remaining 2 c. of dry wood chips. Fold the aluminum foil around the chips to create a sealed pouch. Using a fork, poke holes in the package on both sides to allow the smoke to filter through.
- Place the smoke package directly over the flame on the far side where the grate has been removed. Close the lid and wait for smoke to start building in the barbecue.
- Once smoking has begun lower the heat under the wood chip pouch and turn the heat off on the other portions of the grill. Wait for the temperature to reach approximately 200 F (100 C).
- Place the ribs on the grates where the heat is off - to the side of the smoke. Close the lid and leave to smoke with indirect heat for approximately 4 hrs. After 1 1/2 - 2 hrs flip the ribs and sprinkle with remaining rub mix.
- After 4 hrs, the ribs should have a crispy delicious rub exterior and the meat should be almost falling off of the bone.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 35g | |
| Recipe makes 4 servings | |
| Calories 126 | |
| Calories from Fat 2 | 2% |
| Total Fat 0.28g | 0% |
| Saturated Fat 0.07g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 166mg | 7% |
| Potassium 580mg | 17% |
| Total Carbs 29.63g | 8% |
| Dietary Fiber 3.7g | 12% |
| Sugars 23.3g | 16% |
| Protein 2.33g | 4% |
