Servings: 4
Cooking Time: 5 Hours
3 lbs. beef short ribs
2 bottles of porter craft beer
½ cup soy sauce
2 tbsp. Asian chili garlic sauce
1 tbsp. Worcestershire sauce
2 sprigs of fresh rosemary
6 cloves garlic, crushed
1 large onion, rough chop
3 whole carrots, rough chop
4 stalks celery, rough chop
All-Purpose Meat Rub Kosher salt

  1. In a bowl, combine all All-Purpose Meat Rub ingredients and mix well. Set
    aside until ready to use.
  2. Set up the grill (or smoker) for indirect heat at 225°F. Use hickory, pecan,
    or any fruitwood for smoking.
  3. Apply the meat rub evenly over the short ribs and place them on the grill.
  4. Smoke for 1½ hours.
  5. In a foil pan, combine the remaining ingredients and place the short ribs on
    top. Cover the foil pan with heavy-duty aluminum foil.
  6. Braise for 3 hours until tender.
  7. Set up the grill for direct heat at 600°F.
  8. Sear the short ribs over high heat until a flavor crust develops.
  9. Use a stick blender or food processor to blend the braising liquid until
    smooth. Strain liquid with a fine mesh strainer.
  10. Serve short ribs immediately with a side of the braising juice.

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