These short ribs are made with a tasty dry rub spice mix which can be used on any type of meat with equal success. This recipe is designed for the Crock-Pot BBQ-Pit® , but oven method instructions are also included. You can also use this recipe on a standard outdoor barbecue.
Prep Time: 10 minutes
Cook Time: 4 hours,
Ingredients:
- 6 pounds short ribs
- Dry Rub Spice Mix:
- 2 Tbsp kosher salt
- 1 tsp freshly ground black pepper
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp chile powder
- 2 Tbsp paprika
- 1/4 cup brown sugar, packed
Preparation:
Prepare Dry Rub Spice Mix:In a small bowl, combine salt, pepper, garlic powder, onion powder, oregano, basil, chile powder, paprika, and brown sugar until evenly mixed.
Yield: about 1 cup dry rub spice mix
Sprinkle short ribs liberally with dry rub spice mix and massage into the meat. Place metal rack into the well of the Crock-Pot BBQ-Pit®. Stand the short ribs upright in the rack. Close lid, set on High, and cook about 3-1/2 to 4 hours or until tender. Avoid lifting the lid to check until near the end of the cooking time to avoid loss of heat.
Yield: 6 servings
Oven-bake Method:
Prepare short ribs using the above method. Preheat oven to 275 F. Place short ribs on a baking rack nestled inside a baking pan. Bake about 2 to 2-1/2 hours, or until tender.
Buy Crock-Pot BBQ-Pit®
Note: The dry rub spice mix may also be used on pork and poultry.
