THE CHUCK WAGON
S B I R " O N I D " By Michael Summers
Short ribs or "Dino" ribs are
not the easiest cut of meat to smoke, but when smoked correctly the reward can be awesome! First of all, the grade of meat will make a huge difference. It's always good to know where your beef comes from, so I suggest buying from a local supplier or market. One indication of a good slab is that there will be a lot of the brisket flat still covering the rib meat. This brisket portion is the coveted part that big eaters will attack first. The underneath section is covered by an undesirable layer of fat and thick sinew. However, once you get through these two bottom layers you'll find that the fat covered, protected piece of meat will be as tender and juicy as anything as any cut.
DIRECTIONS
1. Start with the good ole 50/50 salt and pepper rub with a touch of garlic salt added just for good measure. Using coarser salt will help reduce the "over-salted" taste. Additionally, a seasoning binder such as oil or mustard can be used, but I've found dry to be just fine. Finally, a brine or injection can be used, but I don't think it's worth the time or trouble.
2. By now your pecan wood should be fired up to about 230 degrees which means it's time to throw the Dinos on, meat side up, and let the smoke roll! This is a long process much like a brisket. It's very important the connective tissue be broken down and rendered off.
3. Once the desired color has been achieved flip the ribs over and let the bones take the brunt of the heat. The
color should resemble a deep mahogany bark that, when touched, weeps clear juices. The main difference between a tender short rib and a tough one, is that it's reached the minimum internal temperature of a 200 degrees. Look for the density or feel of butter when using a meat probe which is usually between 200 and 210 degrees.
4. Finally, decide whether or not to use the Texas Crutch (Tin Foil). This step usually depends on how soon you want to eat. Slice em how you want to as there are no instructions. Just go caveman on them and use your bare hands.
5. Serve with or without your favorite sauce. GPL Winter 2021
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