Ingredients Jump to Instructions ↓

  1. 5 lbs 2270g / 80oz Beef short ribs - (up to 6)

  2. 1 cup 110g / 3.9oz Mansion barbecue spice mix

  3. Bowl of beer mop sauce for meat

  4. Glaze and Barbecue Sauce

  5. 1 1/2 cups 355ml Ketchup

  6. 1 cup 237ml Beer

  7. 3/4 cup 177ml Cider vinegar

  8. 3 tablespoons 45ml Cilantro minced

  9. 3 tablespoons 45ml Dark brown sugar

  10. 2 tablespoons 30ml Worcestershire sauce

  11. 2 Garlic - minced

  12. 2 teaspoons 10ml Cumin seeds - toasted and ground

  13. 1 1/2 teaspoons 7 1/2ml Anise seeds - toasted and ground

  14. 1 1/2 teaspoons 7 1/2ml Salt

  15. 1 teaspoon 5ml Tabasco

Instructions Jump to Ingredients ↑

  1. Massage each short rib with the dry rub. Place the ribs in plastic trash bag, and put them in the refrigerator overnight. The next day mix the mop sauce and prepare the pit for smoking. Place the ribs in the pit, fatty side up, and cook them between 200F and 220F for 5 hours. Until the last hour, baste with the mop sauce every 30 to 60 minutes. While the ribs are smoking, prepare the glaze so it is ready to apply approximately 45 minutes before the meat is done. Mix the glaze ingredients in a saucepan, and bring them to a simmer, stirring frequently. Cook the mixture for 30 minutes. Mop the glaze on the top and sides of the ribs twice during the last 30 to 60 minutes of cooking time. (Never apply glaze before the last hour or it will burn.) Return the remaining glaze to the stove, and simmer it until it's reduced by one-third, about 15 to 20 minutes. After removing the ribs from the pit, allow them to sit 10 minutes, and then trim the fat. Serve them with the reduced glaze on the side. Yield: 6 servings


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