Ingredients

3 lbs beef short ribs (from Schacht Farms, Bloomington, IN)

dry rub of

chili powder and cumin

salt & pepper

jigger of bourbon

dark beer

hickory chips

dark honey

Chef Ian’s BBQ Sauce www.soupBycycle.com

Preparation

  1. dry rub of spices on beef short ribs hours before grilling. We get our short ribs from Schacht Farms. www.schachtfleecefarm.com/
  2. soak hickory chips in beer
  3. start grill, let burn, using less charcoal to lower temp.
  4. before throwing on grill with vents mostly closed (to starve for air and keep temp low, coat side with fat with dark honey. If you have a thermometer in your grill, it should be about 250°F.
  5. grill until done - 160°F for medium. Assuming 250°F grill, about an hour/hour and a half.
  6. in last fifteen minutes, coat both sides in Chef Ian’s BBQ sauce. Again, you can find Chef Ian at www.soupBycycle.com.

For more on food, and my life in general, nancymoisehaws.blogspot.com.