By Traeger Kitchen
Sweet heat is what this meat is all about--these ribs smoke low & slow & are worth every last savory morsel.
|2 Tablespoon||Chinese five-spice powder|
|1 Teaspoon||fine sea salt|
|2 Teaspoon||freshly ground white pepper|
|4 Pound||bone-in beef short ribs|
|1 Cup||hoisin sauce|
|1/3 Cup||dry sherry|
|1/3 Cup||soy sauce|
|2 Tablespoon||Unseasoned Rice Vinegar|
|2 Clove||garlic, minced|
|1 Tablespoon||ginger, peeled and minced|
|2 Whole||scallions, minced|
Plan ahead! This recipe requires overnight time. Combine all of the ingredients for the rub in a small bowl.
2 Tablespoon Chinese five-spice powder
1 Teaspoon fine sea salt
2 Teaspoon Sugar
2 Teaspoon freshly ground white pepper
Liberally coat the ribs with the rub on all sides. Cover the ribs in plastic wrap and refrigerate overnight.
4 Pound bone-in beef short ribs
When ready to cook, set temperature to 180℉ and preheat for 15 minutes. Put the short ribs directly onto the grill grate and smoke for 2 hours.
180 ˚F / 82 ˚C
Remove the ribs from the grill. Increase the temperature to 250℉. Wrap the ribs in foil and cook for 2 more hours. (If they're not tender after that, return the foiled ribs to the grill until tender.)
250 ˚F / 121 ˚C
While the ribs are smoking, combine all of the ingredients for the sauce in a medium saucepan. Cook over low heat, stirring frequently, until the sauce thickens slightly, about 10 minutes. Remove from the heat and set aside to cool.
1 Cup hoisin sauce
1/3 Cup dry sherry
1/3 Cup soy sauce
1/4 Cup Sugar
1/4 Cup ketchup
2 Tablespoon Unseasoned Rice Vinegar
2 Clove garlic, minced
1 Tablespoon ginger, peeled and minced
2 Whole scallions, minced
When the ribs are done, brush them all over with sauce, then return the ribs to the grill out of the foil and cook them until the sauce is set. (about 10 minutes)
250 ˚F / 121 ˚C
Serve with remaining sauce and a few chopped chives. Enjoy! *Cook times will vary depending on set and ambient temperatures.
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