Mike's BBQ Flat Smoked Brisket & Choice Short Ribs.
You can cook Mike's BBQ Flat Smoked Brisket & Choice Short Ribs using 17 ingredients and 16 steps. Here is how you cook it.
Ingredients of Mike's BBQ Flat Smoked Brisket & Choice Short Ribs
- It’s of ● For The Meats.
- It’s 2 Pounds of Quality Beef Flat Brisket.
- Prepare 2 Pounds of Choice Beef Short Ribs.
- Prepare of ● For The Woods.
- You need as needed of Mesquite Wood.
- It’s as needed of Hickory Wood.
- You need of ● For The Dry Rub.
- It’s 2 tbsp of Brown Sugar.
- It’s 2 tbsp of Paprika.
- It’s 1 tbsp of Salt.
- You need 1 tbsp of Cumin.
- It’s 1 tbsp of Cayenne Pepper [or less if you're not fond of spice].
- It’s 1 tbsp of Chilli Powder [or less if you're not fond of spice].
- You need 1 tbsp of Granulated Garlic.
- It’s 1 tbsp of Granulated Onion.
- Prepare 1 tbsp of Black Pepper.
- You need 1 tbsp of Dry Mustard [optional].
Mike's BBQ Flat Smoked Brisket & Choice Short Ribs instructions
- Beef Flat Brisket [room temp].
- Choice Beef Short Ribs [room temp].
- Mix your dry rub and rinse your meats..
- Liberally dust and press your meats with your dry rub..
- Dust tops bottoms and all sides. Press dry rub into beef..
- Place both Hickory and Mesquite wood chunks into your smoker. Fill your water bowl within and bring smoker to 225°. Place brisket fat side up and ribs bone side down..
- Cover for 3.5 to 4 hours but, pull the beef short ribs at about 1.5 hours in. There's no need to flip meat. In fact, try not to peek! It will allow all your smoke to escape. It really is a precious commodity! Keep an eye on your steady 225° temp tho!.
- You'll know your ribs are ready when the meat has pulled away from the bone..
- Ultimately you'll want your internal brisket temperature at 190° to be safe. I usually leave mine at a rare 180°. But, any temp you choose, a meat thermometer is definitely in order. 😆.
- You can choose to sauce up these dry rub ribs if you'd like. Heinz is putting out some descent new brands as of late. Sweet Baby Ray's is also another delicious sweet option..
- Pull brisket and wrap immediately in tin foil. Allow brisket to rest for at least a half hour + before slicing. Don't worry, she'll still be hot!.
- Side Dish – Stacked Baked Beans.
- Side Dish – Potato Egg Salad.
- Side Dish – Half chewed buttery, salty corn on the cob! Delicious!.
- Slice your rested juicy brisket and plate..
- Serve with buttery, salty corn on the cob, baked beans and chilled potato egg salad. I have a tasty recipe under my profile for both the salad and beans. You can also make excelent Brisket and Burnt End Sandwiches with thick dill pickle slices. You'll definitely want those sour pickles to cut the rich fat you'll find in your brisket. Enjoy!.