Recipe courtesy of Anthony Endy from The Alisal Guest Ranch and Resort.
Ingredients
- 1 Certified Angus Beef® block cut beef short ribs (3-bone in roast), approximately 5-8 lbs.
Mustard Marinade Ingredients
- 1 part Worcestershire sauce
- 1 part apple cider vinegar
- 2 parts yellow mustard
- 1 part whole grain mustard
- 1 part water
Seasoning Blend Ingredients
- 5 parts kosher salt
- 2 parts black pepper
- 2 parts garlic powder
- 1 part lemon pepper
- 1 part ancho chile powder
- Light touch of cayenne
Honey-Beer Glaze Ingredients
- 1 cup honey
- 1 cup brown sugar
- ½ cup bouillon paste
- 1 cup beer, brown ale
Instructions
Set the EGG for indirect cooking with the convEGGtor at 250°F/121°C. Brush the beef with the mustard marinade and season both sides of the beef liberally. Place the seasoned meat in the EGG and smoke for five hours. Remove the meat from the EGG.
What internal temperature do you pull the rids?
I just went by the time and didn’t check the temp. 5 hours smoke, 1 hour wrapped in foil.
We made these today and they are delicious! Smokey, salty, sweet and tangy, they it all the notes.
We cooked a slab of five bones, cut the marinade, rub and glaze down by half and still have a good bit left over. I also cut way back on the salt in the rub, with the addition of bouillon in the glaze, I’m glad I did. We used a double dark German beer and it added so much flavor.
Definitely making these again!
I followed this recipe using a couple slabs of Non-Angus Beef Back Ribs from my local grocery store and they came out EXCELLENT. I used a couple chunks of Hickory and Apple for the smoke. I also cut the salt down to 1 part in the rub.
If you are cooking 4-5 lbs of ribs, cut the recipe for the Honey-Beer glaze down by 1/4. I did 4 lbs of ribs and and had plenty leftover. I also substituted Spicy Brown mustard for the whole grain and I used a Killians Irish Red leftover from St Pattys Day for the beer.