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00Ingredients
- 3 to 4 pounds beef short ribs
- Dr. BBQ's Five Spice Salt
- 1 pound baby portobellos mushrooms, sliced
- 3 cloves garlic, crushed
- 3/4 cup beef broth
- 3/4 cup port wine
Instructions
Prepare the cooker for indirect cooking at 250°F, using cherry wood for flavor.
Season the ribs liberally with the Five Spice Salt and put them in the cooker. Cook until they are nicely browned, about 2 hours.
Put the ribs in an aluminum foil pan. Spread the baby bellas and the garlic on the ribs evenly. Pour the wine and beef broth over the top. Cover with foil and return to the cooker. Raise the temp to 350°F and cook until the ribs are tender. This should take about another 2 hours. Check occasionally to make sure the liquid hasn't dried up and add some more broth and wine as needed.
Remove the ribs to a platter, spoon the bellas into a bowl and add as much of the liquid as you desire.
| Servings |
| 4-6 |
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I like to use my smoker like an oven—this recipe is a perfect example of such a use. Ingredients
InstructionsPrepare the cooker for indirect cooking at 250°F, using cherry wood for flavor. Season the ribs liberally with the Five Spice Salt and put them in the cooker. Cook until they are nicely browned, about 2 hours. Put the ribs in an aluminum foil pan. Spread the baby bellas and the garlic on the ribs evenly. Pour the wine and beef broth over the top. Cover with foil and return to the cooker. Raise the temp to 350°F and cook until the ribs are tender. This should take about another 2 hours. Check occasionally to make sure the liquid hasn't dried up and add some more broth and wine as needed. Remove the ribs to a platter, spoon the bellas into a bowl and add as much of the liquid as you desire.
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