Who can resist a good, slow-smoked, rack of beef short ribs? This delicious, slow-smoked rack of beef, will melt in your mouth with incredible smoke & bbq flavor.
Basic Info
Prep time: 15 Mins. Cook Time: 6-8 Hours. Difficulty: 3 out of 5. Serves: 3-4. Wood Type: Hickory/Cherry
Ingredients
2 Ibs Beef Short Ribs
Olive Oil as binder
Holy Heifer Beef Rub
Beef Broth for Spritz
Lime
Steps
1. Preheat Smoker to 225 degrees using your favorite hardwood. I use a combo of
Cherry/Hickory.
2. Shape your Beef short ribs by trimming off the fat cap & the silver skin on the top side of your beef protein cut.
3. Brush the beef with olive oil on all sides as a binder. Then coat liberally with your Favorite bbq rub. Here we'll use our Holy Heifer Beef Rub.
4. Place beef on the smoker for 3-4 hours & spritz with beef broth every hour.
5. Internal goal for wrapping is roughly 160-175 with butcher paper. Place back on smoker until the ribs reach 204-210. By using a probe it feels like butter.
7. Pull off smoker/grill and let sit for 30 minutes and squeezing lime juice over the top. Dig in and enjoy!