Sizzling Smoky BBQ Street-Food Feast
This sizzling smoky BBQ street-food feast recipe is perfect for those who crave the smoky flavors of grilled meat and want to recreate their favorite regional BBQ at home.
Allergens
Wheat (from ketchup), Soy (from Worcestershire sauce)
Ingredients
- 1 lb beef short ribs 1 cup woodchip, hickory or mesquite Salt and pepper to taste 2 tbsp cooking oil Sauce: 1/2 cup ketchup 1/4 cup apple cider vinegar 1/4 cup brown sugar 2 tbsp Worcestershire sauce 1 tbsp Dijon mustard 1 tbsp molasses 1 tbsp chili powder 1 tsp garlic powder 1 tsp onion powder Salt and pepper to taste
Instructions
- Soak woodchips in water for at least 30 minutes.
- Season short ribs with salt and pepper, and set aside.
- Preheat grill to medium high heat (around 350°F). Drain the woodchips and place them on the coals or in the smoker box, then close the lid and let it heat up for 5 minutes.
- Brush cooking oil on the grates to prevent sticking.
- Place short ribs directly over indirect heat, close the lid, and cook for 2 hours, turning every hour.
- While the ribs are cooking, prepare the sauce by whisking together all sauce ingredients in a small bowl until well combined.
- After 2 hours, brush the ribs with the prepared sauce, then continue to cook for another 30 minutes, turning and basting with sauce every 10 minutes, until the ribs are tender and slightly charred.
- Remove from grill and let rest for a few minutes before serving.
Chef’s Insight
For extra smoky flavor, consider using smoked paprika in the sauce and adding a few drops of liquid smoke to the marinade.
Notes
For an even smokier experience, try wrapping the short ribs in aluminum foil and cooking them on the grill for a sealed smoke chamber.