Hello, I am Laura. Today, we’re going to make mike’s bbq flat smoked brisket & choice short ribs recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I will make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Mike’s BBQ Flat Smoked Brisket & Choice Short Ribs Recipe
Mike’s BBQ Flat Smoked Brisket & Choice Short Ribs is one of the most well liked of current trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Mike’s BBQ Flat Smoked Brisket & Choice Short Ribs is something which I’ve loved my whole life.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook mike’s bbq flat smoked brisket & choice short ribs using 17 ingredients and 16 steps. Here is how you can achieve that.
The ingredients needed to make Mike’s BBQ Flat Smoked Brisket & Choice Short Ribs:
- Get ● For The Meats
- Make ready 2 Pounds Quality Beef Flat Brisket
- Take 2 Pounds Choice Beef Short Ribs
- Prepare ● For The Woods
- Make ready as needed Mesquite Wood
- Get as needed Hickory Wood
- Prepare ● For The Dry Rub
- Get 2 tbsp Brown Sugar
- Take 2 tbsp Paprika
- Prepare 1 tbsp Salt
- Get 1 tbsp Cumin
- Get 1 tbsp Cayenne Pepper [or less if you’re not fond of spice]
- Make ready 1 tbsp Chilli Powder [or less if you’re not fond of spice]
- Prepare 1 tbsp Granulated Garlic
- Get 1 tbsp Granulated Onion
- Take 1 tbsp Black Pepper
- Get 1 tbsp Dry Mustard [optional]
Instructions to make Mike’s BBQ Flat Smoked Brisket & Choice Short Ribs:
- 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!
So that’s going to wrap it up with this exceptional dish mike’s bbq flat smoked brisket & choice short ribs recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Let’s cook!
