Beef Short Rib Recipe
Slow smoked for more than 12 hours.
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Ingredients
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Meat
Dry Rub
Wood Chips
Optional Serving
Method
Preparation
- 1
Prepare the Dry Rub
In a medium bowl, mix together brown sugar, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper until well combined.
- 2
Season the Ribs
Rub the dry mixture generously over the beef short ribs, ensuring they are well coated. Cover with plastic wrap and refrigerate for at least 4 hours, ideally overnight.
Smoking
- 3
Preheat the Smoker
Prepare your smoker according to the manufacturer's instructions and preheat it to 225°F (107°C).
- 4
Soak the Wood Chips
Soak the hickory wood chips in water for at least 30 minutes before use.
- 5
Smoke the Ribs
Place the soaked wood chips in the smoker box. Once the smoker is at temperature, place the seasoned short ribs directly on the grill grates. Smoke for 12-14 hours, maintaining a consistent temperature and adding more wood chips as needed.
- 6
Check for Doneness
The beef short ribs are done when they are tender and the internal temperature reaches at least 203°F (95°C). You can check this with a meat thermometer.
Serving
- 7
Rest and Serve
Once done, remove the ribs from the smoker and let them rest for about 30 minutes before slicing. Serve with barbecue sauce on the side, if desired.