Hickory Smoked Beef Short Ribs
- liquid smoke
- Worcestershire sauce
- apple juice
- raspberry chipotle BBQ sauce
- hickory chips, soaked
Take your ribs and apply a good dry rub. Get gas grill hot and add a few handfuls of wet hickory chips. I just drop them through the grate of the grill. (I have added a wire screen to my grill to catch the chips and hold them above the burners.) I like to sear the ribs on the grill with hickory smoke before I put them into the crock-pot.
Place ribs on the grill at low heat, the chips will smoke and eventually burn and provide more heat. Adding chips for smoke as needed. I spray the ribs with a mixture of Worcestershire sauce, liquid smoke and apple juice. This helps keep the moisture in and adds tons of flavor and the apple juice is a natural meat tenderizer. Continue cooking on the grill at “low heat (200 degrees)” for an hour, adding chips as needed.
When ribs have a nice smoke finish, take them off grill and place into crock pot on high heat 4-6 hours. Be careful as your cooking time will vary due to the size and volume you put into the crock-pot. Sometimes I add potatoes to the bottom of the crock-pot. At this point I spray my Worcestershire mix liberally and then add about two cups of BBQ sauce.
I make my own chipotle BBQ sauce. I buy 4 bottles of any .99 sauce (Hunts makes 4 of them). A large can of chipotle chili, a large sweet onion, hand full of garlic cloves, tablespoon of red pepper flakes, two tablespoons of chipotle chili powder, two tablespoons of liquid smoke and a large jar of raspberry preserves. Dump all in a food processor until smooth.