Description
Experience restaurant-quality beef short ribs with this foolproof smoking method. By utilizing a low and slow approach at 250 degrees Fahrenheit, this guide ensures your ribs develop a deep mahogany bark while the natural fats render to create a melt-in-your-mouth texture. Perfectly seasoned with a savory dry rub and maintained with consistent moisture, these ribs are guaranteed to pull effortlessly from the bone, making them the star of your next outdoor barbecue.
Ingredients
4 lbs beef short ribs
2 tbsp kosher salt
2 tbsp freshly cracked black pepper
1 tbsp garlic powder
1 tbsp onion powder
1/2 cup apple cider vinegar
Instructions
Trim the silver skin from the top of the beef ribs to allow seasoning penetration.
Pat the meat thoroughly dry with paper towels to ensure better crust formation.
Combine the salt, pepper, garlic powder, and onion powder in a small bowl.
Apply the seasoning rub liberally over all sides of the beef.
Let the ribs sit at room temperature for thirty minutes to absorb the flavors.
Preheat your wood-fired smoker to 250 degrees Fahrenheit.
Place ribs bone-side down on the smoker grate.
Smoke the ribs, spritzing with apple cider vinegar every hour to maintain moisture.
Continue smoking until the internal temperature reaches 200 degrees Fahrenheit.
Notes
Monitor the heat carefully to maintain a consistent 250 degrees Fahrenheit throughout the cook. Using high-quality hardwood such as oak or hickory enhances the beef flavor. Ensure you use an instant-read meat thermometer to check for the target 200 degrees internal temperature to guarantee tenderness.
- Prep Time: 20
- Cook Time: 360
- Category: Meals
- Method: Smoking
- Cuisine: American BBQ
Nutrition
- Serving Size: 1 lb
- Calories: 650
- Sugar: 1g
- Sodium: 850mg
- Fat: 45g
- Saturated Fat: 18g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 55g
- Cholesterol: 165mg