Smoked Beef Short Ribs with a Sweet and Tangy Red Wine Barbecue Sauce

Rack upon glorious, mouthwatering rack of finger-licking barbecued beef short ribs. Slowly smoked and reverse-seared over a smoldering inferno of charcoal and oak wood. Prepared to tender, succulent perfection, then caramelized in layer over layer of a homemade sweet and tangy red wine barbecue sauce. Garnished with a garden of aromatic fresh herbs and served alongside the best of friends, family and two handfuls of crisp, ice cold craft-brewed lagers. Basically Heaven.

Sweet and Tangy Red Wine Barbecue Sauce
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 
Author: A Bachelor & His Grill
Ingredients
  • 1 small sweet onion fine dice
  • 1 tablespoon minced garlic cloves
  • Olive oil
  • 1 cup red wine pinot nior or cabernet sauvignon
  • 1 cup brown sugar
  • 1 cup ketchup
  • 1/4 cup tomato paste
  • 1/4 cup red wine vinegar
  • 1/4 cup water
  • 1 tablespoon ground chili powder
  • 1/2 tablespoon paprika
  • 1/2 teaspoon dry mustard powder
  • 1/2 teaspoon all spice
  • Kosher salt and fresh ground peppercorn to taste
Instructions
  1. Warm olive oil in a heavy bottom pot, then saute finely diced red onion and minced garlic, until caramelized. Turn down heat and pour in red wine deglazing bottom of the pot, scraping up all of the browned bits. Stir intermittently until wine reduced by half. Add all remaining ingredients. Cover the pot and simmer until desired consistency achieved. Place into a food processor and puree. Set aside to cool.

Smoked Beef Short Ribs with a Sweet and Tangy Red Wine Barbecue Sauce
Prep Time
5 hrs
Cook Time
2 hrs
Total Time
7 hrs
 
Author: A Bachelor & His Grill
Ingredients
  • 4 pounds beef short ribs trimmed
  • Red Wine Barbecue Sauce recipe above
  • Olive oil
  • 3 tablespoons chili powder
  • 3 tablespoons finely ground coffee beans
  • 1 tablespoon paprika
  • 1 tablespoon onion powder
  • 1 tablespoon granulated garlic powder
  • 2 pinches sugar
  • Kosher salt and fresh ground peppercorn to taste
  • Lager beer for spritzing
  • Red Wine Barbecue Sauce recipe above
  • Oak wood chunks
Instructions
  1. Prepare barbecue sauce and set aside. Meanwhile, make the rub by pulsing together the olive oil and all the other spices in a food processor. Season to taste with salt and pepper, then set aside.
  2. Trim ribs of fat atop the flesh, but leave silver skin on bottom side of the bone. Rinse ribs with cold water, then pat entirely dry with paper towel. Brush with oil and massage a liberal degree of rub across all portions of the meat. Wrap ribs tightly with plastic and marinate in the refrigerator for 4 hours, up to overnight.
  3. Remove ribs from refrigeration, unwrap and rest on counter at room temperature for 1 hour prior to grilling. Meanwhile, preheat grill to 225-250°F, using the 2-zone cooking method (see notes below) and toss a few chunks of oak wood directly upon the smoldering coals (or, if using gas, place wood chunks in a perforated tin foil packet placed in the back corner of the direct heat grill grates). When billowing smoke thins and turns blueish in hue, the grill is ready.
  4. Lay ribs bone-side down over the cooler, indirect heat portion of the grill. Smoke the ribs with grill lid closed until the beef pulls back from the bone, intermittently spritzing with beer until internal temperatures reaches 195F. At this juncture transfer ribs to the hotter direct heat grill grates and begin slathering the ribs with barbecue sauce, caramelizing one layer upon another until the internal temperature reads 203F.
  5. Remove the ribs from grill and tent with tin foil for 10 minutes. Brush one final time with sauce, then plate and serve.
Recipe Notes

Two-Zone Cooking Method: Elementary technique to create one hot searing zone (direct heat) and one cooler smoking zone (indirect heat). This grill arrangement is imperative to cultivating perfectly prepared beef short ribs.

Gas: Turn the right side of the grill to high & leave the left side off. If using a with an odd number of burners, turn the far right side of the grill to high, the middle to medium-low and leave the left side off.

Charcoal: Ignite the charcoal in a chimney starter. When coals are glowing red, dump coals into a pile on one side of the grill floor. Rake a few coals the opposite side of the grill floor, creating one high-stacked hot zone and one cooler zone. For every hour of cooking, add a half-chimney of coals to the grill floor.

Written by Live Fire Republic
Single (hence "the Bachelor" moniker). Living in a big city. Love creating amazing food, tossing back a fantastic chilled beverage (or 2), laughing loudly, & Globe-trotting in search of epic adventure, unique culture, & crazy delicious fare.