Description
Experience the pinnacle of backyard barbecue with these tender, flavor-packed smoked beef short ribs. By utilizing slow-heat hardwood smoking and a custom dry rub, this recipe transforms premium halal beef into a restaurant-quality meal. The combination of smoked paprika and dark brown sugar creates a beautiful, savory bark that locks in juices, while a humidifyng apple juice water pan ensures the meat stays succulent throughout the long smoking process. It is the perfect centerpiece for your next gathering, respecting culinary traditions while meeting halal standards.
Ingredients
3 racks high-quality halal beef short ribs
1/2 cup dark brown sugar
2 tbsp smoked paprika
1 tbsp garlic powder
1 tbsp onion powder
2 tbsp kosher salt
2 tbsp freshly ground black pepper
Apple juice (for the water pan)
Instructions
Remove the silver skin membrane from the bone side of the ribs.
Pat the ribs completely dry with paper towels.
Mix the brown sugar, paprika, garlic powder, onion powder, salt, and pepper in a bowl.
Massage the dry rub generously over all surfaces of the ribs.
Preheat your smoker to 225°F using hickory or oak wood chunks.
Place a water pan filled with apple juice in the smoker to maintain humidity.
Place the ribs on the rack bone-side down, away from direct heat.
Smoke until tender, allowing for 6 hours of low and slow heat.
Notes
Ensure the smoker maintains a consistent temperature to effectively render the fat. Using a room-temperature apple juice in your water pan adds a subtle sweetness to the smoke profile. Always allow the ribs to rest for at least 15 minutes before slicing to retain maximum juiciness.
- Prep Time: 30
- Cook Time: 360
- Category: Meals
- Method: Smoking
- Cuisine: American BBQ
Nutrition
- Serving Size: approx. 1/2 rack
- Calories: 680
- Sugar: 9g
- Sodium: 850mg
- Fat: 42g
- Saturated Fat: 16g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 58g
- Cholesterol: 185mg