Description
This recipe details how to prepare tender, flavorful smoked beef short ribs slow-cooked in a smoker. The ribs are coated with a dry rub to enhance the smoky flavor and finished with a sweet and tangy barbecue sauce glaze. Perfect for barbecue enthusiasts looking for a classic low-and-slow smoked meat dish.
Ingredients
Scale
Meat
- 9 to 12 beef short ribs
Rub and Coating
- Yellow mustard or olive oil (optional, to help rub adhere)
- 1 batch Jeff’s original rub (dry seasoning blend)
Sauce
- 1 batch Jeff’s original barbecue sauce
Instructions
- Preheat Smoker: Preheat your smoker to 225°F (107°C) ensuring a steady low temperature for slow cooking.
- Coat Ribs: Optionally, lightly coat the beef short ribs with yellow mustard or olive oil. This helps the dry rub stick better to the meat for even seasoning.
- Apply Rub: Generously apply Jeff’s original rub on all sides of the ribs, covering every surface to build deep flavor.
- Smoke Ribs: Place the ribs in the smoker and cook low and slow for approximately 6 to 8 hours. Continue until the meat is tender and pulls back from the bone, indicating it is fully cooked.
- Glaze with Sauce: During the last 30 minutes of smoking, brush the ribs with Jeff’s original barbecue sauce. This will create a flavorful glaze on the ribs’ surface.
- Rest and Serve: Remove the ribs from the smoker and let them rest for 10 minutes to allow juices to redistribute before serving.
Notes
- Using yellow mustard or olive oil is optional but recommended for better rub adherence.
- Maintain a consistent smoker temperature around 225°F to ensure even cooking.
- Cooking time can vary depending on rib size and smoker efficiency; check tenderness regularly after 6 hours.
- Letting the ribs rest before serving improves juiciness and texture.
- To enhance smoky flavor, use hardwood chips like hickory or oak in the smoker.
