Simple Smoked Beef Short Ribs Recipes
SIMPLE SMOKED BEEF SHORT RIBS
Provided by Ardie A. Davis
Categories Beef Mustard Fourth of July Backyard BBQ Dinner Meat Beef Rib Smoker Grill/Barbecue Sugar Conscious Dairy Free Peanut Free Tree Nut Free Kosher
Yield Serves 6
Number Of Ingredients 15
Steps:
- Remove the ribs from the refrigerator and outline the bones with a sharp, pointed paring knife. Combine all the ingredients for the mustard slather in a small bowl and blend well. Brush the slather over the entire surface of the ribs.
- Combine all the ingredients for the rub in a small bowl and blend well. Sprinkle the rub over the slathered ribs.
- Heat a cooker to 230° to 250°F. Oil the rack and place the ribs on it bone side down over indirect heat. Cover and cook for 1 to 1 1/2 hours. Turn and cook for 45 minutes more, then turn and cook for another 45 minutes, or until the ribs reach 185°F on a meat thermometer.
- Transfer the ribs to a cutting board and let them rest, covered loosely with aluminum foil, for 10 to 15 minutes. Cut the ribs into individual pieces and serve with barbecue sauce.
SMOKED BEEF SHORT RIBS
Provided by Food Network
Categories main-dish
Time 11h45m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Heat a smoker to 250 degrees F preferably using Texas post oak wood.
- Mix the brown sugar, chile powder, paprika, salt, pepper, cumin and curry in a large bowl by hand into a uniform color and consistency. Set aside.
- Remove the beef ribs from their packaging and rinse under cold water. Trim any large fatty areas off the top of the ribs. Turn the ribs over and remove all of the silver skin. Pack the rub only on the top and sides of the ribs; you want it about 1/8 inch thick.
- Smoke the ribs until they register a consistent interior temperature of 200 degrees F, roughly 11 hours. Let the ribs rest for 30 minutes, then cut into 2-bone portions. Serve with barbecue sauce on the side.
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- Trim excess fat and membrane off of the ribs, coat in olive oil and your rub. Be sure to get all sides of the beef.
- Place beef on the smoker for about 3 hours, until the color is mahogany and a nice crust has set. After the first hour during the smoke period, start spraying the meat every 30 minutes with your spritz until you wrap.
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