Barbecue Beef Short Ribs

Name: Barbecue Beef Short Ribs
Yield: serves 5
Ingredients: 10 Beef short ribs cut into individual ribs; 1 tablespoon salt; 4 teaspoons black pepper; 2 teaspoons dark brown sugar; 2 teaspoons dried oregano; 2 teaspoons garlic powder; 1 1/2 teaspoons dried thyme; 1 teaspoon ground ginger; 1 cup beef broth; 3 tablespoons soy sauce; 4 teaspoons minced shallots; 2 teaspoons Worcestershire sauce

December 9, 2011

A full slab of beef short ribs usually contains 3 to 4 bones and is typically 8 to 10 inches square. The thickness will vary depending on the butcher but ranges from 2 to 5 inches. There are several ways beef ribs are cut and presented to the consumer besides the full slab. The ribs can be individually cut with a size similar to a pork country-style rib, cross-cut across the bones about 1/2 inch thick, or cut into boneless steaks. Beef ribs are less common to my barbecue region than pork ribs. I always look forward to working with cuts of meat that aren’t on the Big Bob Gibson menu. This recipe is one I created while working for the Kingsford charcoal company in 2007. I love the intense beefy flavor of the seasoned juices that result from this preparation; the juices can be drizzled back over the beef ribs or used to flavor a side dish such as mashed potatoes.

Recipe notes

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