I used to be pretty intimidated by ribs. They always seemed like one of those dishes that required a special touch or some kind of secret knowledge I just didn’t have. But then I found this simple recipe for our grass-fed beef short ribs, and it turns out, they’re not so scary after all. At Tyner Pond Farm, we raise our cattle on open pastures right here in central Indiana, and we do it without using antibiotics. This results in beef that's both tasty and healthier for you and the environment. Our grass-fed beef short ribs really show off our commitment to sustainable and ethical farming. These short ribs are tender and perfectly glazed, making them a great choice for any meal. Whether you're cooking a family dinner or something a little more special, our grass-fed beef short ribs deliver great flavor with the assurance of responsible farming practices. So, if you're like me and have been a bit hesitant about tackling ribs, give this recipe a try. It's straightforward and makes the process easy. You’ll end up with delicious, melt-in-your-mouth ribs that everyone will love. And trust me, if I can do it, you can too!

Tyner Pond Farm's Smoked Mustard-Glazed BBQ Short Ribs

This recipe showcases a tangy mustard glaze that perfectly complements the smoky flavors of barbecued grass-fed beef.

Ingredients:

• 3 pounds grass-fed beef short ribs
• 1 tablespoon Tyner Pond Farm Signature Dry Rub (Our recipe is at the bottom or use any dry rub you like)
• Wood chips for smoking (applewood or hickory)

Mustard Glaze:

• 1 cup apple cider vinegar
• ½ cup local maple syrup
• ½ cup yellow mustard
• ¼ cup Worcestershire sauce
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and pepper to taste

Instructions:

1. Preparation: Pat the short ribs dry and generously season all sides with the dry rub. Allow them to sit at room temperature for at least 30 minutes or up to 2 hours.
2. Glaze: In a saucepan, combine all the glaze ingredients. Bring to a simmer over medium heat, stirring occasionally, until the mixture thickens slightly. Season with salt and pepper to taste.
3. Smoking: Prepare your grill or smoker for indirect heat, targeting a temperature of 225-250°F. Soak wood chips in water for 30 minutes.
4. Cooking: Place the short ribs on the grill over indirect heat. Add the soaked wood chips to the smoker box or charcoal. Close the lid and smoke the ribs for 3-4 hours, or until they reach an internal temperature of 200-205°F.
5. Glazing: During the last hour of cooking, begin brushing the ribs with the mustard glaze every 15-20 minutes. This will create a flavorful crust and enhance the tangy notes of the mustard.
6. Resting: Once the ribs are tender and cooked through, remove them from the grill and let them rest for 10-15 minutes before slicing and serving.
7. Serving: Slice the ribs serve them with your favorite BBQ sides, such as coleslaw, potato salad, or grilled vegetables.

Tips:

• For a more intense mustard flavor, you can increase the amount of yellow mustard in the glaze.
• If you prefer a spicier glaze, add a pinch of cayenne pepper or a dash of hot sauce.
• Leftover glaze can be stored in the refrigerator for up to a week and used as a dipping sauce or marinade for other meats.

Enjoy the unique and delicious flavors of this Tyner Pond Farm original recipe!

Tyner Pond Farm's Signature Dry Rub (8oz Batch)

This recipe yields approximately 8 ounces of dry rub, perfect for multiple uses on various meats and vegetables.

Ingredients:

• ½ cup dark brown sugar
• 4 tablespoons smoked paprika
• 4 tablespoons chili powder
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 tablespoons ground cumin
• 2 tablespoons dried oregano
• 2 tablespoons kosher salt
• 2 teaspoons freshly ground black pepper
• 1 teaspoon cayenne pepper (optional, for extra heat)

Instructions:

1. In a medium bowl, combine all ingredients.
2. Mix thoroughly until well blended, ensuring no clumps remain.
3. Store the dry rub in an airtight container at room temperature for up to 6 months.

Tips:

• To ensure accuracy, use measuring spoons for the smaller quantities of spices
• If you prefer a coarser rub, pulse the ingredients briefly in a spice grinder or coffee grinder.
• This dry rub can be used as a seasoning for various types of meat, poultry, and vegetables, or even sprinkled over popcorn for a unique flavor twist.