Servings: 2
Cooking Time: 4 hours
2 lbs. beef short ribs
¼ tsp. ground fennel
¼ tsp. ground celery salt
¼ tsp. ground chile de arbol
1 tbsp. garlic salt
1 tbsp. pepper
½ tbsp. onion powder
½ tbsp. white sugar
1 tsp. Hungarian paprika
1 tsp. Accent
Chimichurri Sauce
4 cloves garlic
2 tbsp. chopped yellow onions
1 cup fresh flat-leaf parsley
1 cup fresh cilantro
¼ cup fresh oregano leaves
½ cup olive oil
2 tbsp. red wine vinegar
1 tbsp. freshly squeezed lime juice 2 tbsp
2 tbsp. crushed red pepper flakes

  1. Set up the smoker or grill for indirect cooking at 250°F
  2. Mix Beef Rub ingredients together in a bowl.
  3. Apply the Beef Rub on the short ribs.
  4. Use hickory wood for smoke and place the short ribs on the smoker.5.
    Cook for 2 hours at 250 degrees°F
  5. In the meantime, make the Chimichurri Sauce. In a food processor,
    pulse the garlic and onion until finely chopped.
  6. Add the parsley, cilantro, and oregano and pulse briefly, until finely
    chopped (not pureed).
  7. Place the mixture in a bowl. Add the olive oil, red wine vinegar, and lime
    juice and mix well by hand.
  8. Season with salt and red pepper flakes. Store in the refrigerator until ready
    to serve.
  9. Place all the short ribs in a small foil pan and cover with a sheet of
    aluminum foil.
  10. Cook for another 1½ hours in the foil pan, until tender.
  11. Remove the short ribs from the foil pan and place them back on the cooker,
    discarding the foil pan and its contents.
  12. Cook the short ribs for another 30 minutes, meat side up.
  13. Remove the short ribs from the cooker and serve with Chimichurri Sauce

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