Description
Slap Yo’ Daddy butter-cola beef short ribs.
Ingredients
Scale
- 2 plates beef short ribs, trimmed of silver skin
- 1/4 C rich beef broth (made with beef base mixed with less water than recommended)
- 1/4 C Worcestershire sauce
- Texas-style, salt-and-pepper-based rub
- Your favorite beef rub
- Umami-based rub
- 1/2 C brown sugar, divided
- 2–4 tsp cayenne, divided
- 1 can cola, divided
- 1 stick butter, melted
Instructions
- Rub the beef base and Worcestershire sauce into the ribs on both sides.
- Apply a salt-and-pepper-based rub evenly over the meaty side.
- Apply a beef rub, then an umami-based rub.
- Allow the ribs to set in the fridge for 3 hours or up to overnight.
- Preheat your smoker to 300°F (149°C) using your Smoke X4 and Billows BBQ Control Fan.
- Put your ribs on the smoker, probe them, and set the high-temp alarm on the ribs for 150°F (66°C). Wad up two balls of foil and place one under one side of each rack of ribs to allow for runoff.
- Smoke the ribs until the high-temp alarm sounds. It should take a few hours.
- Check the bark of the ribs by scratching the surface to see if any rub comes off.
- Create two foil wraps large enough for a slab of short ribs.
- Lay one slab on a wrap and apply a little more beef rub.
- Sprinkle the ribs with about 1/4 C brown sugar. Sprinkle with 1–2 tsp cayenne.
- Pour on half the melted butter and half the can of cola.
- Wrap the ribs back up and put them back on the smoker. Repeat with the other rack of ribs.
- Reset the high-temp alarm for the meat channels to 203°F (95°C).
- When the high-temp alarm sounds, verify the temp with your Thermapen ONE. If you see nothing below 203°F (95°C) and the meat feels tender, remove it from the smoker.
- Allow the ribs to rest, wrapped, for at least a half hour before opening.
- Open the wrap, slice the ribs, and dig in!
