Smoked Beef Short Ribs
Ingredients
The meat
-
2
pieces
Bone in beef short ribs
-
1
cup
Apple juice (for spritzing)
The rub
-
30
%
Kosher Salt
-
40
%
Coarse Pepper
-
10
%
Chipotle Powder
-
10
%
Paprika
-
10
%
Garlic Powder
-
1
tablespoon
Yellow Mustard
The broth for Texas Crutch
-
2
pieces
Shallots (diced)
-
2-3
cloves
Garlic (crushed)
-
1-2
tablespoons
Beef base
-
2
cups
Water
Instructions
- Prepare the ribs by mixing the dry rub ingredients and trimming excess fat.
- Score the ribs and apply yellow mustard and the dry rub evenly on all sides.
- Cover the ribs and let them rest in the fridge for at least one hour.
- Prepare the smoker to a temperature of 225°F and load with charcoal and wood.
- Place the ribs on the smoker, bone down and fat side up, and smoke for about two hours.
- Spritz the ribs with apple juice occasionally to keep them moist.
- Prepare the broth for the Texas Crutch by simmering the broth ingredients.
- Once the ribs reach an internal temperature of 180-185°F, wrap them in foil with the broth.
- Return the wrapped ribs to the smoker until they reach 200-205°F, about one hour.
- After the Texas Crutch phase, return the ribs to the smoker uncovered for 30-60 minutes.
- Tent the ribs for 10 minutes before serving.
Nutrition Facts (estimated)
Servings
2 servings
Calories
500
Total fat
35g
Total carbohydrates
5g
Total protein
40g
Sodium
800mg
Cholesterol
100mg
You might also like