Smoked Beef Short Ribs

Smoked Beef Short Ribs are cooked slowly on the pellet grill or smoker to allow the beef to become incredibly tender and infused with an amazing smoky flavor.

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Prep Time: 5

Cook Time: 8

Total Time: 8 5

servings

Calories: 258kcal

Author: Laura Lynch

Equipment

Ingredients

4 pounds (2 kg) beef short ribs bone in or out
2 tablespoons (30 ml) olive oil
2 tablespoons (30 g) beef rib rub
1/2 cup (118 ml) beef stock or apple juice

Instructions

Preheat the smoker to 225 degrees F. Fill the hopper with your preferred wood pellets or chips. I prefer cherry or maple).
Trim the short ribs of excess fat, if necessary. Remove the silver skin from the underside.
Coat the ribs with olive oil. Season liberally with the beef rib rub.
When the grill is ready, place the ribs, meat side up, directly on the grill grates. Insert a temperature probe. Close the lid and smoke until the internal temperature is at 170 degrees F, without opening the lid.
Wrap the ribs in butcher paper and pour the beef stock into the packet. Continue smoking until the temperature gets to 205 degrees F.
Remove the ribs from the grill. Discard the broth and butcher paper. Tent the ribs with foil for at least 15 minutes to rest before serving.

Notes

Wrapping the ribs after 170 degrees F will help beat the meat stall that occurs around that temperature. Read more about the Texas Crutch.
You can use any dry rub you like.

Nutrition