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Barbecue brief ribs, now there may be some awesome flavor. Flavor which comes in nice, tidy little packages even the wife can appreciate. I’ll let you know what, don’t buy the beef back ribs at the store.

Buy the short ribs. You can either go for the brief (2-3 inch) riblets or go for those with the individual bones; it is up to you. Now these BBQ short ribs have a lot more flavor when cooked right, however in addition they have more meat, fat, and that connective tissue and this might be tough if you don’t barbecue it correctly.

This connective tissue – or, collagen, is hard and sinewy when it is undercooked. But when you take note of your temperatures, around 160-170F, this will start to soften away and impart some delicious taste to your BBQ brief ribs. Now you will wish to lightly coat your ribs with some oil in order that your barbecue rub will stick to it. Coat them fairly good. Right here at Chef Michael’s we use our Texas Model Mesquite for our BBQ short ribs. Not too sweet and that good mesquite taste smoke.

Shortribs

Then, as with most things which we barbecue, we will wrap them up tightly and place them in the fridge for a couple of hours. When you even have the time, overnight would be better.

Now after we are talking about ribs, particularly the ribs, our goal is to get each the rib meat sizzling sufficient in order that the fat and the connective tissue starts to soften away. This can be around 190F. Not more than that. You can even stop at 180F since after you pull it off of the grill and let it relaxation for a couple of minutes it will proceed to cook.

Now for the fire, after it has heated up you may throw your soaked wood chips on there and let the smoke do it’s job. The whole process can take about four to 5 hours if you are smoking these BBQ brief ribs. But it is so definitely worth the wait. And as always, towards the top if whenever you need to slather on a few of your home-made BBQ sauce – if that’s the way you need to go with your barbecue ribs.

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