Name: Brined and Smoked Beef Short Ribs
Prep time: 15 min
Cook time: 6 h
Total time: 246 h
Cuisine: American
Ingredients: 5 lbs beef chuck short ribs (boneless); 4 quarts water (1 gallon); 3/4 cup kosher salt; 1/2 cup packed brown sugar; 1/3 cup pickling spice blend; 1 tsp pink curing salt; 4 garlic cloves minced; 4 tbsp coarsely ground black pepper; 2 tbsp ground coriander; 2 tsp ground mustard; 1 tbsp brown sugar; 2 tsp garlic powder; 2 tsp onion powder; 1 tsp chili powder

Description

Deliciously brined and smoked beef short ribs, perfect for any occasion.

Ingredients

Scale

5 lbs beef chuck short ribs (boneless)
4 quarts water (1 gallon)
3/4 cup kosher salt
1/2 cup packed brown sugar
1/3 cup pickling spice blend
1 tsp pink curing salt
4 garlic cloves minced
4 tbsp coarsely ground black pepper
2 tbsp ground coriander
2 tsp ground mustard
1 tbsp brown sugar
2 tsp garlic powder
2 tsp onion powder
1 tsp chili powder

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Instructions

In a Dutch oven or large stock pot add the water, kosher salt, brown sugar, pickling spice blend, pink curing salt, garlic and stir. Bring to a boil, lower to simmer and cook until salt and sugar have dissolved. Turn off heat and cool.
In a large container or large sealable plastic bag place beef short ribs. Pour cooled brining liquid over and cover or seal. Store in a refrigerator for 5-10 days, turning beef on day 5.
On day 10 remove from brining liquid (discard liquid) and place beef in a large bowl and cover with clean water. Let soak for 30 minutes, rinse and repeat 2 more times.
In a small bowl whisk together the dry rub ingredients. Rinse corned beef ribs in water and allow excess to drip off. Apply dry rub mixture evenly over all sides. Place on a platter and refrigerate overnight or 8 hours.
Let the beef short ribs come to room temperature.
Smoke the beef short ribs for approximately 6 hours more or less at 225°F. Aim for an internal temperature of 200°F – 204°F for tender meat.
Steam for extra tenderness if desired.
With a sharp knife, slice across the grain into about 1/8″ pieces and serve.

Notes

Note 1: Use coarse kosher salt for brining.
Note 2: Adjust the time for brining based on personal preference.
Note 3: Pink curing salt is crucial for the curing process.
Note 4: Chili powder can be adjusted according to taste.
Note 5: Rest meat for the best texture before slicing.
Note 6: Steaming can improve tenderness.

Prep Time: 15 minutes
Cook Time: 6 hours
Category: Meat
Method: Smoking
Cuisine: American

Nutrition

Serving Size: 1 plate
Calories: 600
Sugar: 8g
Sodium: 1800mg
Fat: 40g
Saturated Fat: 15g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 45g
Cholesterol: 120mg