Short Ribs.  Smoked, then Braised

This is not my recipe.  But it's BBQ and for God's sake, how original can things get?  But, this was pretty darn good.  And, I happened to snap a few photos, so here we are.

Beef short ribs are typically braised if you don't have a BBQ.  So, what happens if you do, but you still want to enjoy the tenderness that this technique adds to this cut of meat?  You do both.  And that is what this recipe calls for.  With thanks to Malcom Reed (Howtobbqright.com). 

I grabbed 15 short ribs from Central Market.  For those needing it, I trimmed away the excess fat - maybe about half of them.  Then a coating of BGE all purpose rub.  The Egg was set at 265 degrees, the temperature was controlled by a Flame Boss 300.  Here they are, ready to begin Stage One of their journey. 

 

They smoke for three hours away with hickory providing the flavor.  I didn't even peek, which is uncharacteristic of me.  After three hours this is what greeted me.  Hoo boy......

    

Dayum..... They looked and smelled good enough to eat right then and there.  Beautiful mahogany color, which is what you want.  But they had Stage Two to undergo. 

I pulled them off and put them into an aluminum pan.  I added a braising liquid comprised of beef broth, red wine, onion, carrots, celery, bay leaves, garlic.  I sealed the pan and put them back onto the Egg and increased the temperature up to about 300.  They braised for about 90 minutes. 

Ellen carried them inside where she put them onto a serving plate and into the warming drawer.  The broth was strained into a pot where it went onto the stove and reduced by about half.  It formed a delicious gravy which went over mashed potatoes and a small dollup onto the ribs.

Bottom line?  Excellent.  The flavor was fantastic.  Great smoky flavor but not overpowering.  I wish I had braised them a little bit longer.  They could have been a tad more tender.  But, they were cut with your fork tender, so that's good enough for me. 

    

Dinner was with some good friends and a damn good syrah.  This is on the books to repeat again.  

Two lessons learned.
1.  3 per person is enough.  I ordered 15, 4 for guys and 3 for girls with an extra.  Too many.
2.  I would double the braising time from 90 minutes to 3 hours.  I mean, that’s really the secret of braising, isn’t it?