- 2 3-bone plates of short ribs
- 1/4 to 1/2 cup canola or vegetable oil
- 1/4 cup prepared yellow mustard
- 1/4 cup water
- 1 Tbsp. Worcestershire sauce
- 1 Tbsp. apple cider vinegar
- 1/4 cup garlic salt
- 3 Tbsp. coarsely ground fresh black pepper
- 2 Tbsp. chili powder
- 1 Tbsp. lemon pepper
- 1/2 cup firmly packed light brown sugar
- 1/2 cup honey
- 3 Tbsp. beef base in paste form, such as Better Than Bouillon
- 1 Tbsp. (1/2 ounce) unsalted butter or margarine , melted
- 1/2 cup extra virgin olive oil
- 3 Tbsp. coarsely chopped flat-leaf parsley
- Fleur de sel
- Finely ground fresh black pepper
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, coat 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, meat side down, and cook for 1 hour.
6. Remove the racks from the cooker, and increase the temperature to 275°F.
Let the racks rest in the foil for 45 minutes.
7. 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.
8. 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.
9. Remove the roasts from the cooker, wrap in plastic wrap, and let rest for 30 minutes.
10. Drizzle the olive oil on the board, add about 2 tablespoons of the defatted liquid, along with the parsley, fleur de sel, and pepper. Unwrap the roast, place on top of the mixture, and slice perpendicular to the bone into 1⁄4-inch slices. Dredge the slices in the mixture and sprinkle with additional fleur de sel and pepper.
From Serious Barbecue by Adam Perry Lang. Copyright © 2009. Published by Hyperion. Available wherever books are sold. All rights reserved.