Barbecue short ribs, now there may be some superior flavor. Taste which comes in good, tidy little packages even the wife can appreciate. I am going to tell you what, don’t buy the beef back ribs on the store.
Purchase the quick ribs. You’ll be able to either go for the brief (2-three inch) riblets or go for those with the person bones; it is as much as you. Now these BBQ brief ribs have so much more flavor when cooked proper, but they also have more meat, fats, and that connective tissue and this could be robust if you do not barbecue it correctly.
This connective tissue – or, collagen, is tough and sinewy when it is undercooked. But for those who pay attention to your temperatures, around 160-170F, this will start to soften away and impart some delicious flavor to your BBQ brief ribs. Now you will want to lightly coat your ribs with some oil so that your barbecue rub will stick to it. Coat them fairly good. Right here at Chef Michael’s we use our Texas Type Mesquite for our BBQ quick ribs. Not too candy and that good mesquite flavor smoke.
Then, as with most things which we barbecue, we will wrap them up tightly and place them within the fridge for a couple of hours. In case you even have the time, overnight would be better.
Now when we are talking about ribs, especially the ribs, our goal is to get each the rib meat hot enough in order that the fat and the connective tissue starts to melt away. This would be around 190F. Not more than that. You may even stop at 180F since after you pull it off of the grill and let it rest for a few minutes it will proceed to cook.
Now for the fire, after it has heated up you can throw your soaked wood chips on there and let the smoke do it’s job. The whole process can take about 4 to 5 hours in case you are smoking these BBQ brief ribs. However it is so well worth the wait. And as always, towards the end if once you want to slather on some of your home-made BBQ sauce – if that is the way you wish to go with your barbecue ribs.