Recipe courtesy Kevin Rathbun.
These smoked short ribs are a tribute to Rathbun’s appetite for beef. He takes a once-lowly cut of meat and with innovative seasoning, hickory chips and slow cooking, turns it into tender, tasty fare, sure to please even the most discriminating palate. Ask the butcher to cut the short ribs 2 to 2½ inches thick, because they shrink during cooking. And be prepared for everyone to ask for second helpings.
Set the EGG for direct cooking at 225°F/107°C .
Generously rub the short ribs with the spices.
Place the hickory chips in a small bowl, cover with water and let soak for at least 1 hour. Drain and scatter over the preheated charcoal. Using barbecue mitts, place the grid in the EGG.
Place the ribs on the grid; close the dome of the EGG. Let the ribs smoke 1½ to 2 hours. Once the short ribs have finished smoking, transfer the ribs to the baking dish.
Using the Grill Gripper and barbecue mitts, carefully remove the grid and add the ConvEGGtor and replace the grid. Raise the internal temperature of the EGG to 375ºF/190ºC.
Mix the beer and the chicken broth in a large bowl and set aside. Place the vinegar in a heavy-bottomed saucepan on the stove top over medium heat for about 15 minutes, or until the liquid has reduced by half.
Pour the beef and chicken mixture over the ribs.
Cover the dish tightly with aluminum foil; place in the preheated EGG for 2½ hours, or until the ribs are fork tender.
Warm the reduced vinegar over low heat. Using a whisk, add the butter a little at a time, stirring constantly, until the butter is emulsified. Do not boil. Transfer the ribs to plates, top with the sauce and serve immediately.
Mix the garlic powder, onion powder, paprika, cayenne pepper, thyme, coriander and salt in a small bowl.