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SPICY GRILLED BEEF SHORT RIBS |
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Combine all of the rub ingredients in a large bowl. Rub half
of the rub mixture 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 tablespoons to sprinkle on the ribs while
they smoke.
Let the ribs stand for half an hour to come to room temperature. This will
ensure that they cook evenly on the grill.
Place 1 cup of the wood chips in cold water to soak for ½ 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 ºF (200-225ºC).
Squeeze the excess water from the soaking woodchips and place in the center of
a large piece of tin foil. Add the remaining 2 cups 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 200ºF (100ºC).
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 hours. After
1 ½ - 2 hours flip the ribs and sprinkle with remaining rub mixture.
After 4 hours, the ribs should have a crispy delicious rub exterior and the
meat should be almost falling off of the bone.
Yield: 4 servings
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