Chef Alex Harrel's Smoked Short Ribs

Chef Alex Harrel's Smoked 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.

Older post Newer post

Leave a comment