I love American grilling! These beef ribs were discovered several years ago, from a wine expert, and have been repeated many times. Beef ribs are always so satisfying, as they are fully loaded with beef! They are started in the slow cooker, which gives a beautiful infusion of flavor and then charred on the grill. I do recommend soaking the chips in ale to enhance the flavor on the grill!
WINE NOTE: Zinfandel is the way to go with these ribs. It was made for grilling and works perfectly with the flavors in the ribs.
- 6 4- or 5-inch-long beef short ribs
1 cup prepared yellow mustard
1/4 cup dill pickle juice
1/4 cup red wine vinegar
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1 teaspoon granulated garlic
1 teaspoon ground ginger
2 tablespoons sea salt
2 tablespoons coarse or restaurant grind black pepper
1 tablespoon granulated garlic
2 teaspoons white cane sugar
Mesquite or Hickory chips soaked, ready to grill
Barbecue sauce, for serving
Remove the ribs from the refrigerator and outline the bones with a sharp, pointed paring knife.
Combine all the ingredients for the mustard slather in a small bowl and blend well. Brush the slather over the entire surface of the ribs.
Combine all the ingredients for the rub in a small bowl and blend well. Sprinkle the rub over the slathered ribs.
Place the ribs in a crock pot and heat for 3 hours on low.
Transfer the ribs to a cutting board and let them rest, covered loosely with aluminum foil,
Meanwhile, soak some mesquite or hickory chips in water or dark ale for 20 mins and fire up the barebque.
Char the ribs on the grill and serve with grilled portobellos and salad