Beef short ribs are rubbed with a slightly sweet rub, baked and then smoked with mesquite wood chucks to create these Texas-style ribs.
- 4 pounds beef chuck short ribs
- 1 tablespoon chili powder
- 1 tablespoon packed brown sugar
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- 2 cups mesquite chips
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon cooking oil
- 1 1/2 cups ketchup
- 1/4 cup Worcestershire sauce
- 1/4 cup hot strong coffee
- 1/4 cup red wine vinegar
- 2 tablespoons packed brown sugar
- 1 canned chipotle pepper in adobo sauce, chopped
- 2 teaspoons dry mustard
- 1/2 teaspoon salt
1. Trim fat from ribs. Place ribs in a shallow roasting pan. In a small bowl combine chili powder, the 1 tablespoon brown sugar, the 1 teaspoon salt, the garlic powder, onion powder, cumin, black pepper, and cayenne pepper. Generously sprinkle rub mixture over both sides of ribs; rub in with your fingers. Cover pan with foil.
2. Bake ribs in a 350 degrees F oven for 1-1/2 to 2 hours or until tender. Drain off fat.
3. At least 1 hour before grilling, soak wood chips in enough water to cover. Drain wood chips.
4. In a medium saucepan cook onion and garlic in hot oil over medium heat 5 minutes or until tender. Stir in ketchup, Worcestershire sauce, coffee, vinegar, the 2 tablespoons brown sugar, the chipotle pepper, dry mustard, and the 1/2 teaspoon salt. Bring to boiling. Reduce heat. Simmer, uncovered, 30 minutes or until desired consistency, stirring occasionally.
5. Sprinkle wood chips over medium coals in a charcoal grill. Place ribs on the grill rack directly over the coals. Grill, covered, for 15 minutes or until ribs are browned, turning once. (For a gas grill, preheat grill. Reduce heat to medium. Add wood chips according to manufacturer directions. Place ribs on grill rack. Grill as directed above.) Serve ribs with sauce. Makes 6 servings.