Description
Achieve smokehouse-quality results at home with these tender, pull-apart beef short ribs. By utilizing a low and slow smoking technique, the connective tissue breaks down perfectly, resulting in a rich, buttery texture and a savory, caramelized bark. Infused with a salt-heavy spice rub and a tangy vinegar spritz, these beef ribs offer a robust flavor profile that is completely free of alcohol or pork products. Perfect for weekend gatherings, this recipe ensures succulent meat that falls right off the bone every single time.
Ingredients
4 lbs Beef Short Ribs
2 tbsp Kosher Salt
2 tbsp Black Pepper, freshly cracked
1 tbsp Garlic Powder
1 tbsp Smoked Paprika
1/2 cup Apple Cider Vinegar
1 cup Non-alcoholic molasses-based BBQ sauce
Instructions
Trim the excess silver skin from the top of the beef ribs.
Combine salt, pepper, garlic powder, and paprika in a small bowl.
Apply a generous coat of the dry rub to all sides of the beef ribs and let sit at room temperature for 30 minutes.
Preheat your smoker to 225 degrees Fahrenheit using oak or hickory wood.
Place the ribs bone-side down on the grill grates ensuring adequate spacing.
Slow smoke for approximately 6 hours, spritzing with apple cider vinegar occasionally to maintain moisture.
Brush with BBQ sauce during the final 30 minutes of cooking to create a sticky, caramelized bark.
Remove from the heat and let rest for at least 15 minutes before serving.
Notes
Ensure you select thick, well-marbled cuts for the best results. The resting period is essential to allow the juices to redistribute throughout the meat. Use an instant-read meat thermometer to verify the deep internal temperature has reached approximately 200-205 degrees Fahrenheit for pull-apart tenderness.
- Prep Time: 15
- Cook Time: 360
- Category: Meals
- Method: Smoking
- Cuisine: American BBQ
Nutrition
- Serving Size: 1 lb
- Calories: 650
- Sugar: 8g
- Sodium: 850mg
- Fat: 45g
- Saturated Fat: 18g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 48g
- Cholesterol: 160mg