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Smoked Beef Short Ribs
Smoked Beef Short Ribs
Rated 3.4 stars by 26 users
Category
Beef
Servings
4
Prep Time
15 minutes
Cook Time
360 minutes
These Smoked Beef Short Ribs are first smoked on the Pit Boss for 2 hours, naked on the grill gates, for maximum flavor absorption. After reaching an internal temperature of 145°F where the meat can no longer absorb smoke, the ribs are placed in a baking dish where they are braised in an apple juice and apple cider vinegar mixture that breaks down the fat and collagen, rendering out of this world fall off the bone ribs. The result is Smoked Beef Short Ribs that will have your guests begging to come back for more.
Ingredients
1 Cup Apple Cider Vinegar
1 Cup Apple Juice
4 Tbsp Olive Oil
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4 Tbsp Pit Boss Prime Beef Rub
2 1/2 Pounds (or 6 large) Beef Short Rib(s)
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Pit Boss Competition Blend Wood Pellets
Aluminum Foil
Heat Proof Baking Dish
For even more tender ribs, try dry brining with the Beef and Brisket Rub for 30 minutes prior to starting this recipe.
Although it can vary slightly, beef short ribs are usually done when they reach an internal temperature of 200 to 205°F. If you pick up the rack and it bends while starting to slightly come apart, then they are ready to pull off the grill.
Wood Pellet Recommendation
Special Tools
BIGGER. HOTTER. HEAVIER. TIP
SMOKED BEEF SHORT RIBS INTERNAL TEMPERATURE
Directions
Start up your Pit Boss. Then, set the temperature to 225°F.
In a food-safe spray bottle, combine the apple cider vinegar and apple juice. Set aside.
Flip the beef short ribs over, bone side up, and pull off the thick membrane. Discard. Flip the short ribs right side up and trim any excess fat from the top. Generously rub down the short ribs with olive oil and Prime Beef Rub.
Place the beef ribs on the center rack. Smoke for about 2 hours, until the short ribs have developed a crust and are a rich lacquered brown.
After 2 hours, remove the beef short ribs from the smoker, place in the heat-proof baking dish, and pour the apple cider vinegar and apple juice into the dish. Cover tightly with foil and smoke for another 1 ½-2 hours or until the ribs are fall-apart tender and register 200°F. Remove from the smoker and serve immediately.
ENJOY!