Written and submitted by Jasmina Shane
(Grand-prize winner in the 2004 Lip Smackin’ Ribs Recipe Contest at Barbecuebible.com)

These ribs were my grandfather’s favorite. He swore they combined the best of two great dishes: short ribs and pastrami, with the added smokiness from the grill. The AppleJack in the sauce was his idea. He lived until almost 100, so maybe these ribs bring good luck.

You’ll Need
5 pounds beef chuck short ribs
2 handfuls hickory wood chunks, soaked at least one hour

Wet Rub
3 tablespoons coriander seed
2 1/2 tablespoons peppercorns
2 star anise broken in small pieces
2 tablespoons brown mustard seeds
3 tablespoons brown sugar
1 large bulb (10-12 cloves) garlic
2 tablespoons coarse salt
1 tablespoon neutral oil

Method
10-12 minutes direct heat, 1 1/2 to 2 hours indirect heat.

Apple Mop
1 cup ginger ale
1 teaspoon coarse salt
1/2 cup apple cider vinegar
(Combine all ingredients, until salt is dissolved)

1. Crack or very coarsely grind coriander, pepper, star anise, and mustard in a small bowl. Crush garlic with salt, using a fork or flat side of a heavy knife. Blend in oil. Combine all ingredients into a paste, adding a few drops of water if necessary.

2. Cross-hatch meaty side of ribs, with 1/2 inch deep cuts, about 3/4 inch apart. Apply rub all over ribs. Cover loosely and refrigerate 12 hours or overnight

3. Build a medium-hot fire in the grill or set gas grill at medium-hot. Place wood chunks on coals or in smoker box, according to manufacturer’s directions. Grill the ribs over direct heat 10-12 minutes, turning once. Rearrange coals, or regulate gas heat rods for indirect heat. Return ribs to grill rack, close lid. Grill over indirect medium heat, 1 1/2 to 2 hours, or until falling-off-the-bone tender.

Cook’s Note: After 50 to 60 minutes, brush with mop sauce, turn ribs and mop again after 1/2 hour.

Serves 4-5

They need no further embellishments, but if desired, to guild the lily, serve with my Spiked Apple Mustard.

Mustard Sauce
3/4 cup coarse-grain European-style mustard
1/4 cup smooth, jarred applesauce (or homemade)
2 tablespoons Applejack brandy

Mix all ingredients. Serve with ribs.