Big, Beefy Beef Chuck Short Ribs, aka Dinosaur Ribs, are an amazingly delicious meal to cook on the smoker. In this recipe, I use an Asian-influenced seasoning and sauce, and serve them over udon noodles in a quick sauce. Fun and delicious!
1 5-6 pound rack (3 bones) Beef Chuck Short Ribs, uncut
2 TBS Melissa’s Grillin’ Shake
(or your favorite grill seasoning)
1 TBS Chinese 5 Spice
1/2 TBS Curry Powder
1/2 cup beef stock
For the Sauces (divide in half after mixing)
3/4 cup Soy sauce
1/3 cup water
2 TBS brown sugar
1 TBS sambal oelek or chili garlic sauce
1 TBS Sriracha or other hot sauce (optional)
1/4 cup rice wine vinegar
2 tsp fish sauce
2 tsp hoisin sauce
1/2 TBS corn starch mixed in 1/4 cup water
For the Udon-
8 oz dried udon, cooked according to directions
1/2 red bell pepper, diced
1/2 red onion, diced
8 oz crimini mushrooms, sliced thinly
1 tsp minced ginger
1 tps minced garlic
1 TBS sesame oil
Sesame seeds or cilantro for garnish, optional
Mix Grilling’ Shake with Chinese 5 spice and curry powder
Prepare smoker to run at 275 degrees
Season all sides of ribs with seasoning blend, then place on smoker for 2 hours. Remove from smoker, wrap in foil with beef stock, then return to smoker. Cook until beef is tender- about 2 more hours, or until internal temperature reaches 205 degrees. Remove from smoker and rest for at least 20 minutes, up to 40 minutes.
While beef is cooking, mix all sauce ingredients except corn starch/1/4 cut water. Divide into 2 parts.
As beef is resting, cook udon according to directions. While cooking, in a large skillet, add sesame oil, onions, mushrooms, ginger, garlic, and bell pepper. Saute until softened and fragrant, about 6 minutes. Turn off skillet, then add 1/2 of sauce mix.
In a small saucepan, add 1/2 of sauce mix and bring to a boil, then add corn starch slurry. Bring back to a boil, then immediately turn down to a simmer, whisking the entire time. Turn off when a sticky consistency is reached.
When udon is cooked- drain and put in skillet with veggie and sauce mix. Put on medium high heat and cook until sauce is slightly reduced. Plate noodles in bowls.
Remove ribs from where they are resting, remove bones, trim fat, and cut into large cubes. Brush with sticky sauce, then serve over udon bowls.