Beef Short Ribs

Mustard Moisturizer

• ¼ cup prepared yellow mustard
• ¼ cup water
• 1 tablespoon Worcestershire sauce
• 1 tablespoon apple cider vinegar

Seasoning Blend

• ¼ cup garlic salt
• 3 tablespoons coarsely ground fresh black pepper
• 2 tablespoons chili powder
• 1 tablespoon lemon pepper
• 1 tablespoon kosher salt
• 1 teaspoon cayenne pepper
• ¼ cup to ½ cup canola or vegetable oil

Wrapping Mixture

• ½ cup firmly packed light brown sugar
• ½ cup honey
• 3 tablespoons beef base in paste form, such as Better Than Bouillon
• 2 tablespoons water
• 1 tablespoon (1/2 ounce) unsalted butter or margarine, melted

1.Preheat an indirect barbecue with a drip pan and hardwood (preferably hickory, oak, or pecan), a ceramic cooker with deflector plate and hardwood (preferably hickory, oak, or pecan), or a charcoal or gas grill with a box or packet of hardwood (preferably hickory, oak, or pecan) to 250°F.

2.Combine all of the ingredients for the mustard moisturizer and moisten all sides of the roasts. Combine all of the seasoning blend ingredients.  Sprinkle the roasts with about half of the seasoning blend, covering all sides evenly.  Using your hands or a brush, evenly, but lightly, coast the roasts with canola oil.

3.Place the roasts in the cooker, bone side down, and cook for 5 hours.

4.Meanwhile, combine all of the wrapping mixture ingredients.

5.Remove the racks from the cooker.  Lay two sets of double sheets of heavy-duty aluminum foil large enough to wrap the roasts on the work surface, and pour half of the wrapping mixture on each.  Top one set of foil with a rack, meat side down, close, and crimp to seal.  Wrap with a second sheet of foil.  Repeat with the remaining rack and foil.  Place the racks back in the cooker, and increase the temperature to 275°F.  Let the racks rest in the foil for 45 minutes.

6.Remove the racks from the foil over a baking dish or disposable aluminum pan, reserving the cooking liquid.  Lightly dust all sides of the racks with the remaining seasoning blend and place, meat side up, in the cooker for 45 minutes.

7.Meanwhile, strain all of the juices and solids from the pan through a fine-mesh strainer set over a measuring cup.  Discard the solids.  Allow the fat to come to the top in the measuring cup, pour off, and discard.  Pour the remaining liquid back in the pan to keep warm.

8.Remove the roasts from the cooker, wrap in plastic wrap, and let rest for 30 minutes.