Asian Short Ribs

You know I have never smoked beef ribs, at least until now.  I have always just stayed away from them, as I am a pork loving fool, specially when it comes to ribs.  However, this definitely was a winner as it didn’t remind me of the beef ribs I ate growing up (sorry Dad).  These weren’t nearly as tender as when I smoke pork ribs, but they were still full of flavor.  The Asian rub and glaze go perfectly with the beef and really transformed the ribs.

Rub Ingredients:

  • 2 tablespoons smoked paprika
  • 1 tablespoon Dry Mustard, ground
  • 3 teaspoons Kosher Salt
  • 2 teaspoons Freshly Ground Black Pepper
  • 2 teaspoons Anise Seed, ground
  • 2 teaspoons Ground Ginger
  • 1 teaspoons Ground Allspice
  • 1 teaspoon Ground Chipotle

Directions:

Mix all ingredients together in a bowl and store in air-tight container.

Glaze Ingredients:

  • 2 tablespoons Peanut Oil
  • 4 tablespoons Fresh Ginger, finely chopped
  • 6 Garlic Cloves, finely chopped
  • 1/2 cup Asian Chili Garlic Sauce
  • 1/2 cup Honey
  • 1/4 cup Soy Sauce, low sodium

Directions:

Heat oil in a small sauce pan, add in the ginger and garlic.  Once the ginger and garlic is soft add the chili garlic sauce and cook for a couple of minutes. Whisk in the honey and soy sauce until combined and the honey has melted.

Rib Ingredients:

  • 4 pounds Beef Short Ribs
  • Asian Rub (above)
  • Asian Glaze (above)

Directions:

The night before smoking, prepare the ribs by removing the membrane on the back.  Coat the ribs with the rub, cover and place back in the refrigerator over night.

Prepare the smoker to smoke at 225 degrees and plan to smoke for at most 6 hours.  Place ribs in the smoker and at the 3 hour mark check the ribs.  If the meat is starting to pull back from the bone, place coat the ribs with the glaze.   If the ribs have not started to pull back from the bone, wait another 45 minutes to 1 hour and check again.  Continue glazing the ribs every 30 minutes until the meat has really pulled back from the bone.  Remove from the smoker and serve immediately with remaining glaze