Special equipment: Hickory wood logs, soaked in water for 1 hour
Coat the short ribs liberally with the Brown Sugar Rub on both sides. It is not necessary to rub the spices into the meat, rather sprinkle an even layer over the top. Refrigerate overnight.
Preheat your smoker to 225 degrees F. Add a log of hickory.
Place the meat in the smoker and maintain temperature at or around 225 degrees F for 12 to 14 hours, or until done. Replace the hickory logs as they expire.
Test the meat by twisting one of the exposed bones. If the bone moves easily the meat is done. Allow the meat to rest for 30 minutes. Cut each plate into 4 portions. Serve with BBQ sauce.
Combine the sugars, salt, black pepper and cayenne, and mix thoroughly.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Ben Grossman and Craig Samuel, The Smoke Joint