BBQ Boneless Beef Short Ribs

Paleo On The Go

Posted on May 28 2015

Courtesy of The Domestic Man

This beef short ribs recipe is a twist on classic Texas brisket – crunchy BBQ bark and all. Be prepared to use your grill as a smoker, and cook your meat low and slow for maximum flavor!
 
We can’t describe this recipe any better than Russ himself, so here’s a recap of how this recipe came to be, directly from the man responsible!
 
“While spending a few days in Austin last month, I basically dove head-first into Texas barbecue: the pickles, the vinegar-based cole slaw, and man, the brisket! I loved how a dry, blackened crust over their barbecued meats isn’t a bad thing, and how sauce is added according to individual taste, after plating. 
 
Even better, the barbecued meats are sold by the quarter pound, so each person gets to choose how much they want to eat. If that’s not the most American way of eating ever, I don’t know what is!”

BBQ BONELESS SHORT RIBS RECIPE

aip paleo bbq rips

INGREDIENTS

For the Rub

  • 1/2 tbsp each kosher salt and paprika
  • 1 tsp each black pepper, garlic powder, onion powder
  • 1/2 tsp each celery seed, dried oregano, chipotle powder

For the Rest

  • 1 lb boneless beef short ribs
  • 1 handful hickory wood chips
  • barbecue sauce

INSTRUCTIONS

  1. Liberally sprinkle the rub all over the ribs, then let them sit at room temperature for 30 minutes.
  2. At the same time, soak your hickory wood chips in water for 30 minutes as well.
  3. Cook the ribs using a low-and-slow, indirect heating method at 225 degrees. If you are using a gas grill, turn on a burner at one end of your grill and adjust the heat as needed until you are at 225 degrees. If you’re using charcoal, move the charcoal to one side of the grill and cook over the “empty” side.
  4. Put your wood chips in a smoker box (or make a “box” out of heavy duty tin foil) and place it on the hot side of the grill. Place the ribs on the cool side of the grill.
  5. Smoke the meat until it reaches an internal temperature of 180 degrees. This should take about four hours. Alternatively, you can pull the ribs off the grill when they reach 150 degrees (should take about two hours), and serve them like a steak.
  6. Once you have the ribs cooked to your liking, wrap them in tin foil and put them somewhere that retains heat well – an empty oven, microwave, or cooler will do fine – for 20 minutes while it rests.
  7. Slice, and serve!
By Domestic Man

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