During my last visit of the Viktualienmarkt in Munich two lovely pieces of beef shortrib caught my eye at the Eisenreich butcher’s shop. They loudly cried “barbecue me!”. So I bought them and obliged.
I kept the dry rub fairly basic with only salt, pepper, cumin and paprika powder. Smoking was done with mesquite wood chunks in my Monolith kamado smoker. Of course this also works in traditional barbecue smokers. Smoking temperature was 100 degrees, I smoked 6 hours without measuring the internal temperature. After 4 1/2 hours I applied a glaze made of equal parts sugar beet syrup and bourbon. Unfortunately proper molasses is hard to find in Germany, but the two can be exchanged for each other even though they are technically not the same. I then raised the temperature to 120 degrees. This is how the pieces looked after six hours:
Bacon & Bourbon Beans
This is the perfect side dish for BBQ beef ribs, or for any other barbecue for that matter…
Ingredients (serves 3 to 4):
- 250 g dried kidney beans
- 100 g diced bacon
- 500 g pureed tomatoes
- 2 garlic cloves, finely chopped
- 3 tablespoons molasses or sugar beet syrup
- Powdered chile
- Salt and pepper
- 3 cl bourbon
Soak the beans for a few hours or overnight and then cook them in plain water until tender. Drain the beans and fill them into an ovenproof dish. Add the other ingredients and mix well. I like to use a generous amount of the mild ancho chile, but you can use any chile you want in any amount you feel comfortable with. Or none at all.
Put the dish into the smoker after 4 hours, so the beans will be smoked for 2 hours. Stir occasionally so the surface won’t become too dry. Right before serving stir in the bourbon and give it a final mix.
I apologize for not showing a beautiful picture with the freshly cut shortrib, but the meat was so tender that it fell apart when I tried to slice it.