Smoked Grass Fed Beef Short Ribs by Alex Harrell

Alex Harrell is one of our favorite chefs in the world. He welcomed us into his restaurant years ago, and we'll never forget that kindness! If you are anywhere near his restaurants go eat! Try this recipe out for some delicious smoked beef short ribs, 

The Rub

1⁄4 cup Kosher salt

1⁄4 cup Black pepper

1 tbsp Raw cane sugar

1 tsp Espelette, or sweet smoked paprika

1 tsp Mustard powder

1 cup Rendered beef fat

The Salsa Verde 

2 tbsp Capers

2 tbsp Dijon Mustard 

6 Anchovy Filets smashed into  paste

2 Garlic Cloves Minced

1 Shallot minced

1 1/2 cups Extra Virgin Olive Oil

2 cups Flat Leaf Parsley, chopped

1/2 cup Basil, chopped

2 tbsp Oregano, chopped

1/2 tbsp Sea Salt

1/2 tbsp Black Pepper Sugar

1 tsp Lemon Zest

Pinch of Chili Flakes

Heat the smoker to 285 degrees. Rub the ribs with a thin coating of rendered beef fat and then season evenly with the spice mixture. Place the ribs into the smoker meat and fat side up and smoke for 6 hours or until the internal temperature of the meat between the bones has reached 200 degrees F and the meat is tender. Allow the meat to rest for 3 minutes, add the salsa verde and serve.