Low & Slow Beef Short Ribs - Short Ribs

Ingredients

• 5 lbs meaty Pasture to Plate Co. beef ribs (2 packages)

• Liquid smoke optional

• 2-4 tablespoons olive oil

• 2-4 tablespoons of Pasture to Plate Co. beef rub

• 1 teaspoon salt can use smoked salt as well. (I used 1 ½ teaspoons because we kinda like our ribs a tad salty)

• Favorite BBQ sauce if desired.

Instructions

• Thaw and pat Pasture to Plate Co. beef short ribs dry completely with a paper towel.

• Douse dry ribs with liquid smoke if using and rub it in.

• Lightly coat ribs in olive oil.

• Sprinkle Pasture to Plate Co. rub generously over ribs, front and back.

• Massage the spices into the ribs, adding more olive oil to help distribute the spices well if needed.

• Place the ribs in a large ziplock bag or covered bowl and marinate in the fridge for 1-2 hours.

• Preheat the oven to 250 F.

• Place the ribs on a foil lined baking tray in a single layer.

• Add another piece of foil on top to create a pouch for the ribs to cook in. Be sure to seal the edges of the foil so that it's tight and steam won't seep out.

• Bake on the middle rack of 3 1/2 -4 hours. Check on it after the 3 1/2 hour mark. The oven temperature is very low so you can afford to cook it a bit longer without worry.

• When the ribs are done to your liking, drain off the excess fat.

• Brush the ribs with desired amount of BBQ sauce.

• Broil on low until the sauce is sticky. (this won't take long so keep an eye on it)

Enjoy!