Low-fat, Superbowl, Fourth of July, Slow cook, Simple – Easy, Outdoor Cookery, Main Dish, Brunch, American, Beef, Dinner, Summer, Savory, gaXvAHHO
2 cups soy sauce
2 cups Jack Daniels
1 cup Sriracha sauce
1/2 cup Oyster sauce
2 medium Lemons juice of
16 cloves garlic minced
4 tablespoons paprika
3 tablespoons cilantro chopped fine
2 tablespoons black pepper fresh ground
1 tablespoon fresh ginger ground
2 teaspoons sugar
1 teaspoon white pepper ground
5 lbs beef short ribs – cut between each rib.
The night before the barbecue, combine all marinade ingredients,except the Jack Daniels, in a lidded quart jar, adjust all quantities to taste, then mix in the Jack Daniels and let it sit overnight. The next morning, put the ribs in a plastic bag and pour the marinade over them. Tie the bag closed. Turn the meat every hour while you’re getting the smoker ready. Prepare the smoker for barbecuing, bringing the temperature up to 200 to 220 F. Remove the ribs from the plastic bag and pour the marinade into a saucepan. Transfer the ribs to the smoker, fatty side up. Add a pouch of hickory chips to the fire box to add smoke for the first hour. Bring the marinade to a boil then reduce the heat to low and keep it well below a simmer. During the second hour, add Kaffir lime or other citrus wood for the second layer of smoke. During the third hour add baby coconut rind for the third layer of smoke. I figured that just like you layer seasoning, you can layer smoke and it tastes great. Cook the ribs for 4 to 5 hours or until 150 to 155 F. inside, mopping every hour with the marinade. Remove the ribs from the smoker and let them rest for around 10 minutes. While they’re resting, add some ketchup and a little honey to the remaining marinade to taste and use it as a dip. Serves 6. Adapted from recipe by Nick Cramer, posted on A.B.F.
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