Description
A recipe for deeply flavorful smoked beef short ribs.
Ingredients
Scale
- 4 pounds bone-in beef short ribs
- 1/4 cup kosher salt
- 2 tablespoons black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper (optional)
- Wood chunks for smoking (hickory, oak, or mesquite)
- 1 cup beef broth
- 1/4 cup Worcestershire sauce
Instructions
- Preheat your smoker to 250°F (120°C).
- Combine salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper (if using) in a small bowl. This is your rub.
- Pat the short ribs dry with paper towels.
- Generously apply the rub to all sides of the short ribs.
- Place the seasoned short ribs directly on the smoker grates. Add your chosen wood chunks to the smoker.
- Smoke for 3 to 4 hours, or until the internal temperature reaches 160°F (71°C).
- While the ribs are smoking, combine beef broth and Worcestershire sauce in a small bowl.
- After 3 to 4 hours, remove the short ribs from the smoker and place them in a foil pan.
- Pour the beef broth and Worcestershire sauce mixture over the ribs.
- Cover the pan tightly with foil.
- Return the covered pan to the smoker.
- Continue to smoke for another 2 to 3 hours, or until the ribs are tender and the internal temperature reaches 200-205°F (93-96°C).
- Remove the ribs from the smoker and let them rest, covered, for 15-20 minutes before serving.
Notes
- For an extra tender rib, you can braise them in a Dutch oven after the initial smoking period if they are not reaching your desired tenderness.
- Adjust the amount of cayenne pepper to control the level of heat.
- Prep Time: 20 min
- Cook Time: 5-7 hours
- Category: Main Course
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 1 rib
- Calories: 750
- Sugar: 3g
- Sodium: 1200mg
- Fat: 55g
- Saturated Fat: 22g
- Unsaturated Fat: 33g
- Trans Fat: 1g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 55g
- Cholesterol: 180mg
Keywords: smoked beef short ribs, barbecue ribs, beef ribs recipe, smoking meat, low and slow ribs, ultimate ribs