Montreal Style Smoked Rib Shorts
- 1 bag of Chez Biceps BBQ liquid brine mix
- 15g of nitrite salt
- 2.5 liters of iced water
- 4 beef short ribs (comes in pack of 4) roughly chop
Method :
- Using a blender, combine water, spices and salt.
- Brining the Ribs: Find a suitable container to put the ribs in to brine. They should be submerged; you can use a prop or plate to hold it at the bottom of the container. Brine for 4 days.
- Drain meat well. Do not save brine. Place directly on smoker rack and cook at 275f until browned (about 3 hours).
- Wrap tightly in foil or butcher paper to finish cooking, still at 275f, until the meat breaks apart under the fork. When the bone comes off, it is usually about 30 minutes away.
- Let stand out of its juice for 30 minutes and it is ready to serve.
