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.
They say everything is better with bacon, and smoked brisket is no exception. We seasoned the brisket flat in our Texas-style Pit Boss Lonestar Brisket Rub then smoked it low and slow. Halfway through the cook, the flat is wrapped in bacon, which renders as it cooks, adding delicious moisture and flavor to the brisket.