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Before you jump to Mike's BBQ Flat Smoked Brisket & Choice Short Ribs recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Could save you Dollars.

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The kitchen alone gives you many small methods by which energy and money can be saved. Environmentally friendly living is not really that tough. A lot of it really is basically using common sense.

We hope you got insight from reading it, now let’s go back to mike's bbq flat smoked brisket & choice short ribs recipe. To cook mike's bbq flat smoked brisket & choice short ribs you only need 17 ingredients and 16 steps. Here is how you do it.

The ingredients needed to make Mike's BBQ Flat Smoked Brisket & Choice Short Ribs:

1. You need ● For The Meats
2. Take Quality Beef Flat Brisket
3. You need Choice Beef Short Ribs
4. Get ● For The Woods
5. Get Mesquite Wood
6. Prepare Hickory Wood
7. Prepare ● For The Dry Rub
8. Use Brown Sugar
9. Use Paprika
10. Prepare Salt
11. Take Cumin
12. Prepare Cayenne Pepper [or less if you're not fond of spice]
13. Use Chilli Powder [or less if you're not fond of spice]
14. Provide Granulated Garlic
15. You need Granulated Onion
16. Prepare Black Pepper
17. Get Dry Mustard [optional]

Instructions to make Mike's BBQ Flat Smoked Brisket & Choice Short Ribs:

1. Beef Flat Brisket [room temp]
2. Choice Beef Short Ribs [room temp]
3. Mix your dry rub and rinse your meats.
4. Liberally dust and press your meats with your dry rub.
5. Dust tops bottoms and all sides. Press dry rub into beef.
6. Place both Hickory and Mesquite wood chunks into your smoker. Fill your water bowl within and bring smoker to 225°. Place brisket fat side up and ribs bone side down.
7. Cover for 3.5 to 4 hours but, pull the beef short ribs at about 1.5 hours in. There's no need to flip meat. In fact, try not to peek! It will allow all your smoke to escape. It really is a precious commodity! Keep an eye on your steady 225° temp tho!
8. You'll know your ribs are ready when the meat has pulled away from the bone.
9. Ultimately you'll want your internal brisket temperature at 190° to be safe. I usually leave mine at a rare 180°. But, any temp you choose, a meat thermometer is definitely in order. 😆
10. You can choose to sauce up these dry rub ribs if you'd like. Heinz is putting out some descent new brands as of late. Sweet Baby Ray's is also another delicious sweet option.
11. Pull brisket and wrap immediately in tin foil. Allow brisket to rest for at least a half hour + before slicing. Don't worry, she'll still be hot!
12. Side Dish - Stacked Baked Beans
13. Side Dish - Potato Egg Salad
14. Side Dish - Half chewed buttery, salty corn on the cob! Delicious!
15. Slice your rested juicy brisket and plate.
16. Serve with buttery, salty corn on the cob, baked beans and chilled potato egg salad. I have a tasty recipe under my profile for both the salad and beans. You can also make excelent Brisket and Burnt End Sandwiches with thick dill pickle slices. You'll definitely want those sour pickles to cut the rich fat you'll find in your brisket. Enjoy!

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