Pecan-Smoked Masala Beef Short Ribs

By Sprig Originals ✓ · cooked up in Sprig

Big beef short ribs rubbed with garam masala, cumin and Kashmiri chilli, then smoked low and slow over pecan wood until the meat is jiggly and a probe slides in like butter at 203°F. A cool mint-lime yogurt on the side is the only other thing you have to make, and it takes two minutes.

Ingredients

• 4 lb bone-in beef short ribs (plate ribs, 3-4 bones)
• 2 tbsp yellow mustard
• 2 tbsp garam masala
• 1 tbsp ground cumin
• 1 tbsp Kashmiri chilli powder
• 1 tbsp kosher salt
• 1 tbsp light brown sugar
• 1/2 cup apple cider vinegar
• 4 chunks pecan wood chunks (or hickory)

• 1 cup plain whole-milk yogurt
• 1/4 cup fresh mint leaves, finely chopped
• 1 lime, juiced

Instructions

1. Pat the short ribs dry and trim any thick surface fat down to about 1/4 inch. Smear all over with the yellow mustard. Mix the garam masala, cumin, Kashmiri chilli, salt and brown sugar in a small bowl and pat the rub over every surface, pressing it in. Leave at room temperature for 30 minutes while the smoker comes up to heat (or rub the night before and refrigerate uncovered).
2. Set up your smoker for indirect cooking at 250°F (120°C) and add the pecan wood chunks. Wait until the smoke runs thin and blue rather than white and billowing before the meat goes on.
3. Place the ribs bone side down on the grate and smoke undisturbed for 2 hours. Meanwhile, mix the cider vinegar with 1/2 cup water in a spray bottle or small bowl.
4. Spritz or brush the ribs with the vinegar mixture every 45 minutes and keep smoking until the bark is deep mahogany and set (it should not smudge when touched) and the internal temperature in the thickest meat reads 170°F (77°C), about 3 more hours.
5. Wrap the ribs tightly in a double layer of heavy foil with 2 tablespoons of the vinegar mixture poured in, and return them to the smoker, meat side up. Keep the smoker at 250°F.
6. Cook until the internal temperature reaches 203°F (95°C) and a probe or skewer slides into the meat between the bones with no resistance, 2 to 3 hours more. Take them off and rest, still wrapped, in a cooler or a turned-off oven for 1 hour.
7. Stir the yogurt, chopped mint, lime juice and a pinch of salt together. Slice the ribs between the bones (or pull the meat off in chunks) and serve with the mint yogurt for dipping.

Chef's tips

Nutrition (per serving, estimated)

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