Beef Short Rib Hammer

Now this is a fun cook! This one comes our way from Misty of Seattle Buther’s Wife on Instagram.

“The cook still took 8-9 hours total to get to 205°F internal to shred, but tasted so good! Worth the wait. We often say the short ribs are the best bite in BBQ and it’s fun to mix up ways to enjoy them. I paired this with creamy cheesy polenta & my homemade everyday pasta sauce. I often braise these but this time went onto the smoker to capture all the beefy flavor.” Thanks, Misty!

—
Recipe from @SeattleButchersWife on Instagram
https://www.instagram.com/seattlebutcherswife/

INGREDIENTS

  • Beef short rib hammer
  • Charcoal pellets
  • Applewood pellets
  • Fyrstarter black hot sauce as a binder
  • Chiles & Smoke Canyon Crust seasoning

INSTRUCTIONS

  1. Set your Yoder Smokers YS640S pellet smoker to 250°F
  2. Pat dry the meat hammer before you get started seasoning
  3. Rub on Fyrstarter black hot sauce as a binder
  4. Season the meat generously with Chiles & Smoke Canyon Crust seasoning
  5. Smoke at 250°F (I used my Yoder Smokers YS640S with charcoal pellets & applewood pellets)
  6. I used a tray to catch the drippings in the smoker
  7. When the crust forms around 175°F internal temp, remove from the smoker, wrap in foil, and pour the juices back into the meat.
  8. Place it back into the smoker and bump the temp up to 275°F
  9. Once the internal temp hits 205°F remove
  10. Keep it wrapped in foil while allowing it to rest for about 20 minutes
  11. Remove the bone & shred the meat on top
  12. Serve it up family style (I paired this with creamy cheesy polenta & my homemade everyday pasta sauce)