Smoked Beef Short Ribs – Kansas City-Style
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For me, the flavour combinations used in Kansas City-Style BBQ are some of the best!
We’re going to use a wonderful KC-Style BBQ Rub and Sauce to flavour these Kansas City-Style Smoked Beef Short Ribs. They’re going to be a wet style rib, which means once they’re smoked, we braise them in liquid (in this case beer) till probing tender. Then brush them with a tangy, sweet KC-Style BBQ Sauce
The rub I’m using here, is one of my all-time foveate BBQ rubs for beef!
Perfectly balanced spicing, with just a hint of sweetness, and a slight tang of Worcestershire Sauce.
This rub gives a huge umami hit, totally naturally without using flavour enhancers, such as MSG (E621), and Disodium Inosinate (E631).
Not that I’m totally against flavour enhances. I actually have a small packet of MSG in my spice cupboard, that I use in some of my recipes.
But so many BBQ rubs are full of them these days, unnecessarily.
It takes real skill and talent to create BBQ rubs and sauces such as the Plowboys do!
The KC-Style Sauce I’m using is Smoke on Wheels Bootleg.
A wonderfully sticky sauce with hints of Bourbon and Dr Pepper.
It’s quite an unusual BBQ sauce, almost slightly oriental tasting, but I absolutely love it!!!
It’s one of those few BBQ sauces that I would say would go with everything.
Pork, Chicken, Beef, it’s even great as a glaze for hot smoked salmon.
Now, although you can see I’m using meat probes in the photos here, I’m not cooking these ribs to temperature!
There are a few reasons for this. Firstly, beef short ribs are ready when they’re ready, NOT when they reach a certain temperature. There are 2 thick membranes that run right through the ribs, that need to break down before they’re done. This happens over a period of time while cooking. If you’re aiming for a target temperature here, and the internal temperature of the ribs has risen quickly, although your probes are telling you that your ribs are good to go, the membranes may not have had long enough to break down properly, and you’ll have tough ribs!
You’ll know your ribs are done when you can push a probe, or a thin skewer from the meaty side all the way through to the bones with very little, to no resistance, like butter. If you can’t do this, you need to cook them for longer, no matter what temperature they’re at.
The other reason is that with beef ribs, quite often your PROBES LIE!
There are some very thick veins of fat that run through the ribs. If you accidentally push the end of the probe into one of these veins of fat, your temperature reading will be totally off.
These Kansas City-Style Smoked Beef Short Ribs are perfect served with French Fries and Slaw.