Cherry smoked beef ribs with a red wine and port reduction

Stormbringer · July 13

The butcher had two monster beef ribs in today ... couldn't resist. I dusted them with Dizzy Pig Red Eye Express and then smoked them direct over cherry in the large Egg for four hours then braised them indirect for three hours in a red wine and port sauce. Reduced the sauce for 20 mins at the end and served. Absolutely delicious. Full recipe in the link below:

https://thecooksdigest.co.uk/2021/05/01/braised-beef-short-ribs-with-red-wine-sauce/

Dusted and ready to smoke:

Turned after two hours:

After four hours:

In the sauce for braising:

After 3 hours:

Served:

Thanks for looking folks!

Foghorn · July 13

As always - WOW!

That's a killer plate.

JohnnyTarheel · July 13

Yessir!!

dbCooper · July 13

These ribs have to be something really special, they look so fabulous. Even more so on the cooksdigest site.

Couple questions . . . why do you use direct for the smoking phase? is it best to use individual bones over a 3-4 bone rack?

lkapigian · July 13

Bombdiggity!!

JohnInCarolina · July 14

Hell to the yeah, brother.

Stormbringer · July 14

Thanks folks. @dbCooper I adapted the recipe from one I found on the mothership's website years ago, that had the first phase as direct. It was the first thing I cooked in the large Egg back in 2016. I tried to find the recipe but it's not there anymore. I don;t know why it has it direct tbh, maybe something to do with getting a crust on the rib before putting it into the sauce for braising. I've only done this with individual ribs, I think this is re-enforcing the point about getting a crust on the ribs before braising them.

EDIT: found the recipe on the mothership site https://biggreenegg.com/recipes/smoked-beef-short-ribs/ ... it doesn't mention why it's direct to begin with.