Smokey Andaliman Short Plate Beef

Ingredients

U.S. Short Plate Beef (for BBQ)

Dry Rub:

• ¼ cup light brown sugar

• 1½ tbsp smoked paprika

• ½ tbsp crushed black pepper

• ½ tbsp crushed Andaliman pepper

• 1 tbsp salt

• 1 tbsp chili powder

• 1 tbsp garlic powder

• 1 tbsp onion powder

• 1 tsp ground coriander

Note: If you are not using a smoker, add 1 tbsp liquid smoke to the rub.

Method

1. Preheat the smoker according to the manufacturer’s instructions.

2. While the smoker is heating, combine all dry rub ingredients in a medium bowl and mix well.

3. Generously coat the U.S. short plate beef on all sides with the dry rub, pressing gently to help the seasoning adhere to the meat.

4. Once the smoker is ready, place the beef directly on the grill with the fat side facing down.

5. Insert a digital meat thermometer into the thickest part of the beef. Close the lid and smoke for 2–3 hours, or until the meat is tender and infused with a deep smoky flavor.