Hi Hive community,
Today I have another blog post for you about the smoked beef short ribs that I made with a friend the other weekend. a celebratory meal with smokey, meaty goodness. Below, you can see the end result; tender beef short ribs, with an amazing smoke ring and beautifully flavorful and rendered fat.
These beef short ribs were dry-brined 24 hours in advance and we took the opportunity to introduce some other beautiful flavors. We also added bay leaf, freshly cracked black pepper, a little cardamom, garlic, and onion. Of course, these are not traditional flavors for BBQ. However, thinking of the traditional beef stew flavors that we used, they fit really well with the deep beef flavor that the short ribs are famous for.
Scoring the fat on top of the short ribs not only helped for the flavors to penetrate deeper into the piece of the meat but mostly helped create a lot of surface area to create the perfect bark.
We smoked the beef short ribs for 8 hours since it was a rather small piece and we run our smoker (Webber kettle grill) a little hotter. We do this because our families enjoy a more crusty and dark bark. We used natural charcoal and bourbon-doused natural wood chunks. These bourbon wood chunks impart such a nice flavor to the beef by enhancing the natural sweetness of the beef and at the same time also highlighting the sourness. It sounds strange to say that meat tastes sour, but the Japanese have found that it is one of the important flavors that make Wagyu beef so much more enjoyable than other types of beef. The Japanese name for this sweetness in beef and also in Tuna is called "Sanmi".
Please enjoy a couple more pictures of this delicious meat and if you have any questions feel free to comment!
