Stabilize your grill at 300 – 325°F.
Once the coals are activated, place a few wood chunks in the hottest portion of the coals. Allow time for combustion, then set up your grill for indirect cooking.
Pull the membrane from the bottom of the short rib plate. Trim any large pieces of fat cap and trim off any silver skin that is exposed.
Next, layer your seasonings. Start with the saltier of the two seasonings, the Cubano. Then follow up with an even layer of slightly sweet seasoning to assist with building bark (today we are using Lane's BBQ Q-nami).
Now that the grill is stabilized, the smoke has cleaned up and the short ribs are trimmed and seasoned, transfer the ribs to the grill grates, bone side down on the indirect grill and smoke for 2 hours.
Place the smoked short ribs meat side down/bone side up in a grill-safe container just large enough to hold the ribs and the cooking liquid, cover with foil and return to the grill for another 2 hours.
- 2 cups Beef Stock
- 1/2 cup Soy Sauce
- 2 tablespoons Mustard (Dijon)
- 1 tablespoon Brown Sugar
- 1 tablespoon Worcestershire Sauce
- 2 tablespoons Butter (unsalted)
After 2 hours, check for probe tenderness. If they are not probe tender, place the cover again and check back every 30 minutes until tender. This generally occurs around an internal temp of 205°F but look more for the tenderness.
Gently remove the ribs from the liquid and allow to rest for 5 to 10 minutes. Slide the bones out and slice across the grain into pencil thin slices. Enjoy!