Description
These smoked beef short ribs are cooked low and slow to achieve tender, flavorful meat with a smoky crust. The ribs are seasoned generously with Jeff’s original rub, then smoked at a steady temperature of 225°F to infuse rich smoky notes. A glaze of Jeff’s original barbecue sauce is applied near the end to add a tangy, sweet finish. Perfect for barbecue lovers who appreciate deeply smoked, fall-off-the-bone ribs.
Ingredients
Scale
Beef Short Ribs
- 9 to 12 beef short ribs
Seasoning
- 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) to prepare for slow cooking the ribs at a low temperature.
- Optional Coating: Lightly coat the beef short ribs with yellow mustard or olive oil. This step helps the dry rub stick better to the meat, creating a flavorful crust.
- Apply Rub: Generously apply Jeff’s original rub on all sides of the ribs, ensuring the seasoning covers the meat completely for maximum flavor.
- Smoke the Ribs: Place the ribs in the smoker and cook low and slow for approximately 6 to 8 hours. Smoke until the meat is tender and visibly pulls back from the bone, indicating it is cooked through and juicy.
- Glaze with Barbecue Sauce: During the last 30 minutes of smoking, brush the ribs evenly with Jeff’s original barbecue sauce to add a glossy, flavorful glaze that caramelizes slightly in the heat.
- Rest and Serve: Remove the ribs from the smoker and let them rest for 10 minutes. This resting period allows the juices to redistribute, ensuring moist and tender ribs when served.
Notes
- Maintaining a consistent smoker temperature around 225°F is crucial for tender ribs.
- The optional mustard or olive oil helps the dry rub adhere better but can be omitted if desired.
- Jeff’s original rub and barbecue sauce are key to authentic flavor, but any flavorful dry rub and barbecue sauce can be substituted.
- Resting the ribs after smoking helps retain juices for a moister bite.
- Internal temperature should ideally reach about 203°F for peak tenderness.
