Smoked Ribs Southern Style.
Smoked Ribs (Southern Style)
Here in the South, we like to do some things slow and less hurried than our Northern brethren. We speak a little slower, chat a little longer, linger a bit over our iced tea and cook a little more deliberately. That process yields things like slow cooked pork barbecue, for which the South is rightly famous. Here we used that process to slow cook some beef short ribs for several hours, smoking them to delicious perfection. The cranberry glaze kept the taste in season, and also added a honey-sweet heat that formed a delicious crust. Keeping the ribs submerged overnight assured a moist rib when the smoke cleared. This glaze would work equally well for chicken or pork.
- 6 Beef Short Ribs
- 1 quart water
- ½ cup salt
- 22 oz dark beer (I use Rogue’s Shakespeare Stout)
- 2 Star Anise
- 1 stick Cinnamon
- ¾ pound (~12 oz) Cranberries
- 1 cup apple sauce
- 1-2 Jalapeño pepper, rough cut (leave in seeds for additional heat)
- 6 Tbs Honey
- Juice of 1 lemon
- 2 cups water
- 1 tsp salt
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Heat the quart of water with the salt to dissolve. Cool and add along with beer to brine the ribs overnight. Add the remaining ingredients together in a separate pot and bring to a boil. Reduce the heat and continue to simmer until the mixture is reduced by about 1/3 and the cranberries have split. Strain through a colander to remove the large pieces and cool.
Prepare your smoker. Before you smoke the ribs, and frequently as they cook, coat the top of the ribs with some of the glaze. Halfway through the cooking process, turn the ribs and continue to glaze. Remember to reserve enough glaze (about 1 Tbs per rib) to top prior to serving.
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