Cooking Texas-Style Barbecue Short Ribs over an open flame is an art with a learning curve that involves a variety of factors. Whether it’s the grill, fuel, meat, or weather, flexibility is key.
The Chefs at Rattan Direct guide you through the process with the video found here. They break it down for you so your Barbecue Short Ribs will fly off the plate.
This recipe is courtesy of the Chefs at Rattan Direct.
Texas Barbecue Short Rib
- 2 single short ribs, or 4 individual pieces of slab
- Sea salt, for dry brining
For the Rub
- 2 teaspoon ground garlic
- 1 tablespoon onion powder
- 2 teaspoon dry mustard
- 1 teaspoon sugar
- 2 tablespoon black pepper
- 1 teaspoon ancho chili powder
- 1 teaspoon chipotle chili powder, optional
- 1 Pat the meat dry, cover with a tablespoon of decent salt, and leave in the fridge overnight. A process known as dry brining, this helps to tenderize and flavor the meat.
- 2 When ready to cook, light your fire with coals on one side of the grill. Once the flames have died down, place an oven thermometer on the rack next to them and close the lid.
- 3 Mix the rub ingredients together.
- 4 Dry the meat of any excess moisture and rub all over with the dry spice mix.
- 5 Once your oven thermometer is at 225F place the meat on the rack next to the coals, not over the coals. If your fire is too difficult to control at 225, you can get away with up to 300F but the meat will not be as tender.
- 6 Scatter a handful or two of wood chips over the fire and close the lid.
- 7 Cook the meat, without turning, for roughly 5 hours. Don’t forget to keep an eye on the fire and add more fuel as necessary.
- 8 When ready, the meat thermometer should hit 205F. This is most likely beyond the red zone which may stop at 190F.
- 9 Wrap the meat in foil for 30 minutes whilst you assemble sides etc.
- 10 Serve hot with coleslaw, potato salad and our Texas BBQ beans.