Beer Short Ribs

Directions

1. Season the beef short ribs with brisket rub.
2. Heat up a cast iron skillet and add the lard. Sear both sides of the beef short ribs until they achieve a lovely golden colour.
3. Reduce the skillet's heat and sauté the onions until they turn translucent. Then, add the carrots and cook over low heat for 10 minutes.
4. Pour half a can of beer into the skillet, followed by placing your beef plate inside. Pour the remaining half of the beer over the ribs.
5. Cover the skillet with aluminium foil and place it in a smoker set at 135°C/275°F. Smoke the ribs until the internal temperature reaches 95°C/203°F, which should take approximately 6-7 hours.
6. Let the smoked ribs rest for 1 hour before serving, ideally alongside mashed potatoes.
7. As an alternative option, you can thicken the gravy in the skillet by removing the vegetables and heating it until it reaches your desired consistency.