Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, mike's bbq flat smoked brisket & choice short ribs. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Mike's BBQ Flat Smoked Brisket & Choice Short Ribs is one of the most well liked of current trending meals in the world. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Mike's BBQ Flat Smoked Brisket & Choice Short Ribs is something that I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few components. You can cook mike's bbq flat smoked brisket & choice short ribs using 17 ingredients and 16 steps. Here is how you cook that.
The ingredients needed to make Mike's BBQ Flat Smoked Brisket & Choice Short Ribs:
- Prepare ● For The Meats
- Make ready 2 Pounds Quality Beef Flat Brisket
- Prepare 2 Pounds Choice Beef Short Ribs
- Prepare ● For The Woods
- Take as needed Mesquite Wood
- Prepare as needed Hickory Wood
- Get ● For The Dry Rub
- Take 2 tbsp Brown Sugar
- Get 2 tbsp Paprika
- Prepare 1 tbsp Salt
- Make ready 1 tbsp Cumin
- Take 1 tbsp Cayenne Pepper [or less if you're not fond of spice]
- Prepare 1 tbsp Chilli Powder [or less if you're not fond of spice]
- Prepare 1 tbsp Granulated Garlic
- Take 1 tbsp Granulated Onion
- Prepare 1 tbsp Black Pepper
- Make ready 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 is going to wrap it up for this special food mike's bbq flat smoked brisket & choice short ribs recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
