Barbecued Beef Short Ribs With Mango-Chipotle Barbecue Sauce

Mix all the dry ingredients together and rub on all sides of the short ribs. Cover and refrigerate overnight.

Remove the ribs from the refrigerator and bring to room temperature. Preheat a charcoal barbecue grill with cover or a smoker. When the grill or smoker temperature is about 225 degrees F, add about 1 tablespoon of the wood chips to the coals. Maintain the same temperature throughout the cooking process by adjusting the cover or vents and adding more charcoal, if needed.

Place the ribs on the grill and cook for 2 hours, adding more soaked wood chips every 30 minutes. Cook for another 2 hours, gradually using less and less chips so the smoke is eventually gone.

Place the ribs in one layer on a small baking pan and spoon 1 cup barbecue sauce over the ribs. Cover the pan with foil. Continue cooking in the 225 degrees F grill or smoker for another hour, basting with about 1/4 cup barbecue sauce every 20 minutes. The meat should be tender, juicy, and falling off the bone.

Remove from the baking pan and put the ribs directly on the hot grill to crisp them. Brush on remaining sauce and serve immediately.

For Mango-Chipotle Barbecue Sauce: Place the mango, water, and 1 tablespoon lemon juice in a blender and puree. Scrape into a saucepan and add the remaining ingredients. Bring the mixture to a boil over medium-high heat, then reduce the heat and simmer for 20 minutes.

Transfer the mixture back into the blender and puree until smooth. Pour back into the saucepan and bring to a boil over medium heat. Simmer for another 20 minutes. Remove from the heat and cool.

Recipe Source: Lenard Rubin