Smoked & Braised Beef Short Ribs
Cooked overnight, these ribs are sure to bring a rich flavor.
5 pieces boned and trimmed beef shor ribs 10-12 oz each (283-340 g.)
4 medium onions sliced
2 T. (30 ml) brown sugar
1 t. (5 ml) chili powder
1/2 t. (3 ml) salt
1 t. (5 ml) cajun spice
2 C. (473 ml) dark ale
1/2 C. (118 ml) demi glaze
1 bay leaf
2 branches fresh thyme
Mix dry seasonings together, rub into meat
Place 1/2 the onions in the bottom of a 1/2 hotel pan with the thyme and bay leaf. Arrange the beef on top of the onions. Add the demi glaze and beer.
Top with the sliced onions. Cover loosely with plastic wrap
Soak your choice of wood chips in beer.
Preheat Cook & Hold Smoker 250 F. (121 C.) set hold for 160 F. (71 C.) cook for 4 hours, smoke for 1 hour.
Serve with mashed potatoes.