Harlan Kilstein's Completely Keto Smoked Short Ribs (SK)
- 4 1/2 lb bone-in short ribs
- 1/2 cup white wine
- 2 thyme sprigs
- 2 rosemary sprigs
- 2 garlic heads halved
- 1 Tbsp smoked paprika
- black pepper
- kosher salt
Prep the day before BBQ
Set oven to 500 farenheit.
Prepare a large greased baking pan and put in. Arrange the thyme, rosemary and garlic between pieces of meat. Season with salt and pepper and half the paprika.
Pour white wine over the whole thing and the bake for half an hour on 500.
Lower oven to 350 degrees and take meat out of the oven and layer three times with aluminum foil. Put the whole pan back into the oven for 3 hours. Remove and let cool off totally. Take meat out of the pan.
Take the juice from the pan to form a gravy by adding in the rest of the parika with salt and pepper. Rub this gravy all over the meat and seal the meat in a container. Wrap the container in plastic wrap and leave in fridge over night.
On site finishing BBQ
Grill the short ribs until a crunchy layer forms on each side. Try to only flip the meat once.