Perfect Smoked Beef Short Ribs
Achieve pitmaster-quality results with this slow-smoked beef short ribs recipe. These ribs are seasoned with a dry-rub of garlic, pepper, and paprika, then smoked low and slow over oak or hickory wood. The result is a deep mahogany bark with tender, melt-in-your-mouth connective tissue that pulls away perfectly from the bone. This process ensures consistent moisture and a depth of flavor that is truly remarkable for any barbecue enthusiast.
- Prep Time: 20
- Cook Time: 360
- Total Time: 380
- Yield: 4 to 6 servings 1x
- Category: Meals
- Method: Smoking
- Cuisine: American BBQ
- Diet: Halal-friendly
Ingredients
5 lbs Beef Short Ribs (English-cut or plate ribs)
2 tbsp Kosher Salt
2 tbsp Freshly Cracked Black Pepper
1 tbsp Garlic Powder
1 tbsp Smoked Paprika
1/2 cup Apple Cider Vinegar
Instructions
Trim the silver skin and excess hard fat from the ribs.
Apply a generous layer of kosher salt and black pepper to all surfaces.
Coat the ribs with a mixture of garlic powder and smoked paprika.
Rest the seasoned ribs in the refrigerator for at least 2 hours to dry brine.
Preheat the smoker to 225 degrees Fahrenheit using oak or hickory wood chunks.
Place the ribs bone-side down on the smoker grate with an inch of space between each.
Spritz the ribs with apple cider vinegar every hour to maintain moisture.
Monitor until the internal temperature reaches 165 degrees Fahrenheit.
Notes
Ensure you place the ribs bone-side down to protect the meat from the heat source. If the bark starts to get too dark, you can wrap the ribs in butcher paper to finish cooking until they reach the final desired tenderness. Resting the meat for at least 30 minutes before serving preserves the juices.
Nutrition
- Serving Size: 1 lb
- Calories: 650
- Sugar: 0g
- Sodium: 850mg
- Fat: 48g
- Saturated Fat: 18g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 45g
- Cholesterol: 145mg
Find it online: https://itisrecipes.com/perfect-smoked-ribs-recipe/