Apple-Smoked Soy-Mirin Beef Short Ribs

By Sprig Originals ✓ · cooked up in Sprig

Meaty bone-in short ribs go low and slow over apple wood at 250°F until they hit 203°F and jiggle like jelly, then get brushed with a four-ingredient soy-mirin-ginger glaze. Almost all of the work is waiting, and the payoff is smoky, sweet-savoury beef that pulls off the bone with a fork.

Ingredients

• 4 lb bone-in beef short ribs (1 slab of 3-4 ribs)
• 1 tbsp kosher salt
• 1 tbsp coarsely ground black pepper
• 4 chunks apple wood smoking chunks

• 1/2 cup soy sauce
• 1/2 cup mirin
• 3 tbsp light brown sugar
• 2 tbsp finely grated fresh ginger
• 3 cloves garlic, grated
• 1 tbsp rice vinegar

• 1 tbsp toasted sesame seeds
• 3 scallions, thinly sliced

Instructions

1. Pat the short ribs dry and trim any thick surface fat down to about 1/4 inch. Season all over with the salt and black pepper, pressing it in, and let the slab sit at room temperature while the smoker comes up to heat.
2. Set up your smoker for indirect cooking at 250°F and add 2 apple wood chunks once the fire is clean and the smoke runs thin and blue. Fill the water pan if your smoker has one.
3. Place the ribs bone-side down on the grate and smoke undisturbed for 3 hours at 250°F, adding the remaining 2 apple wood chunks after the first hour. The bark should be dark mahogany and the internal temperature around 160-170°F.
4. While the ribs smoke, simmer the soy sauce, mirin, brown sugar, ginger, garlic and rice vinegar in a small saucepan over medium heat for 6-8 minutes, until slightly syrupy. Set aside; reserve half for serving.
5. Lay out a double layer of heavy foil, set the ribs on it, pour over 1/4 cup of the glaze plus 1/4 cup water, and wrap tightly. Return to the smoker, bone-side down, and cook another 2 1/2 to 3 1/2 hours until a probe slides into the meat between the bones with no resistance and the internal temperature reads 203°F.
6. Open the foil, brush the tops of the ribs with a thin coat of glaze, and put them back on the grate uncovered for 15 minutes at 250°F to set the glaze.
7. Rest the ribs, loosely tented, for 30 minutes before slicing between the bones. Spoon over a little of the foil juices and the reserved glaze, then scatter with sesame seeds and scallions.

Chef's tips

Nutrition (per serving, estimated)

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