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Whole Smoked Bone-In Beef Short Rib Plate
Whole Smoked Bone-In Beef Short Rib Plate
It’s not everyday you get to see a whole short rib plate smoked. Most people smoke pork ribs, but beef short ribs out of the smoker is something special. I purchased a nice untrimmed prime plate from my meat department recently and felt like they needed the smoking treatment. You won’t typically see these on display at a meat counter, so you’l have to ask your butcher if they have one in back stock. A whole plate usually is between 4-5 lbs. The short rib plate is used for either English or flanken cut beef ribs.This short rib plate was simply rubbed with olive oil, salt, and freshly cracked black pepper. It will take at least 6 hours to smoke in order for them to reach maximum tenderness. I used a 50/50 mix of pecan and hickory wood chips, but mesquite, cherry, and oak would also be great flavors to enhance your ribs. These ribs couldn’t have turned out more tender. You’ll know that they’re done when you can pull the bone out cleanly. What’s even better is that I turned the leftovers into short rib tacos on corn tortillas with cilantro and onions with hot sauce.
Servings: 4
Equipment
- Electric Smoker
Ingredients
- 1 whole bone in beef short rib plate 4-5lbs
- 2 tbsp olive oil
- 1 tbsp salt
- 2 tbsp cracked black pepper
Wood Chips
- 1/2 hickory chips
- 1/2 pecan chips
Instructions
- Allow your short rib to rest on a pan overnight in the refrigerator to develop a pellicle.
- Pull the short rib out of the refrigerator. Rub with the olive oil, salt, and pepper on all sides. Let sit out at room temperature for 2 hours before smoking.
- Preheat your smoker to 250 degrees. Place the short rib plate in the smoker.
- Smoke for 6 hours, replacing the wood chips as need; every 60-90 minutes.
- Let the short rib plate rest for 30 minutes before cutting.
- Cut in between the 4 bones.
Serve with your favorite sides. Turn the leftovers into short rib tacos.
Pepper Encrusted Bone In Rib Eye
Pepper Encrusted Bone In Rib Eye
This recipe is a great example of how to get those nice grill marks on your steak that you see at fancy restaurants. Simply angle your steak at 45 degrees on the grill and allow to sear for half the amount of time that the steak will cook on each side. Turn 90 degrees and sear the rest of the way on the first side. Flip over and repeat these 2 steps. An 1 1/4” thick steak will take about 6 minutes a side to get that perfect medium-rare center. This technique for grill marks applies to all grilled meats depending on how well done you want it.
Equipment
- charcoal grill
- chimney starter
- charcoal briquettes
Ingredients
- 1 bone in ribeye 1 1/4” thick
- 2 tsp coarse ground black pepper
- 2 tsp coarse ground white pepper
- 1 tsp crushed red pepper
- 1 tbsp olive oil
- 1/4 tsp salt
- 3 tbsp balsamic vinegar
- 1 tbsp butter
Instructions
- Rub the ribeye in olive oil. Coat each side with all 3 of the peppers. Let rest at room temp for 30 minutes.
- Start the charcoal in the chimney starter until they turn gray. Pour in the grill and place on the grate. Place the steak at a 45 degree angle over the charcoal. Sear for 3 minutes.
- On the same side, turn the steak 90 degrees. Sear for another 3 minutes.
- Flip the steak over, having it turned at a 45 degree angle. Sear for 3 minutes.
- Turn 90 degrees and sear for 3 more minutes.
- Allow the steak to rest for 10 minutes before slicing. Season with salt.
- While the steak is resting, melt the butter in a sauté pan over low heat. Pour in the balsamic vinegar and let thicken for 1 minute.
Cut the steak off the bone and slice on a bias. Pour the steak sauce over the steak and serve.
Cherry Vanilla Almond Bread
Serve warm with a droll op of butter. Turn any leftovers into French toast.
Coffee Rubbed Flat Iron Steak
Coffee Rubbed Flat Iron Steak
Flat iron steaks have become a very popular cut at steak houses; charging a premium price for something that is relatively inexpensive to buy and grill at home. The cut comes from the shoulder top blade of the cow. It is comparable to flank steak and skirt steak. Since it is a thin cut, it cooks quickly; only 5 minutes a side for medium rare. They can be eaten as a steak and are also great for stir fry, sandwiches, tacos and fajitas.
Servings: 4
Equipment
- charcoal
- chimney starter
- charcoal grill
- coffee grinder
Ingredients
- 24 oz flat iron steak
- 3 tbsp coffee beans
- 3 tsp chili powder
- 3 tsp cumin seeds
- 2 tsp cinnamon
- 2 tsp black pepper
- 1 tsp salt
- 2 tbsp olive oil
Instructions
- Grind the coffee beans and cumin seeds together in a coffee grinder. Mix together the rest of the spices.
- Rub the flat iron with olive oil.
- Coat in the spice mix. Let rest for 1 hour.
- Start the charcoal in the chimney starter. Allow to get gray. Pour in the grill and place on the grate. Put the flat iron on the grill.
- Grill for 5 minutes a side.
- Let rest for 10 minutes before slicing.
- Thinly slice across the grain.
Malagasy Monkfish Curry
Serve over steamed basmati rice. Garnish with more cilantro and lime wedges.