Best Smoky BBQ Short Ribs Recipe – Tender & Flavorful
Indulge in the rich, meaty perfection of barbecue short ribs. These succulent beauties are ready to grace your table in a fraction of the time it takes to smoke a brisket, making them the perfect choice for both weekend feasts and competitive barbecue circuits.
As a passionate barbecue enthusiast, I’ve spent countless summer days perfecting my pork recipes. But to truly master the art of barbecue, one must venture beyond pork and into the realm of beef. That’s where these irresistible short ribs come in.
After years of honing my smoking techniques, I’m thrilled to share this recipe that showcases the natural flavor of beef enhanced by smoke and a carefully crafted rub. The result? Tender, mouthwatering ribs that will have your guests begging for more.
While I’m considering entering the competitive barbecue circuit, I believe great food is meant to be shared. So, let’s dive into this crowd-pleasing recipe that might just earn you a trophy or two!
Ingredients
For the Rub:
- 3 tablespoons kosher salt
- 2 tablespoons black pepper
- 2 tablespoons white pepper
- 1 tablespoon paprika
- 2 teaspoons garlic powder
For the Ribs:
- 8 full short ribs, cut into individual ribs
- 1 cup apple juice in spray bottle
- 3-4 chunks of medium smoking wood (oak or hickory)
Directions
- Create your flavor-packed rub by combining salt, black pepper, white pepper, paprika, and garlic powder in a small bowl. This blend will elevate the natural taste of the beef while complementing the smoky notes.
- Generously coat the ribs with the rub, ensuring every nook and cranny is covered. This step is crucial for developing that irresistible bark and infusing flavor deep into the meat.
- Fire up your smoker or grill to a steady 225°F (105°C). Once it reaches temperature, add your chosen wood chunks. The marriage of oak or hickory smoke with beef is a match made in barbecue heaven.
- When you see wisps of smoke, it’s time to add your ribs. Place them meat side up and prepare for a flavor-packed journey. Smoke the ribs until they reach an internal temperature of 180°F (82°C), which typically takes 4 to 5 hours.
- Throughout the cooking process, spritz the ribs with apple juice every hour. This not only adds a subtle sweetness but also helps in forming that coveted bark and keeps the meat moist.
- Once your ribs hit the target temperature, remove them from the smoker. Let them rest for 10 minutes, allowing the juices to redistribute and ensure maximum tenderness.
- Serve your masterpiece and prepare for the accolades. These ribs are perfect on their own, but feel free to pair them with your favorite barbecue sauce for those who like an extra kick.
Notes
While this recipe is competition-worthy, remember that great barbecue is all about experimentation and personal touch. Feel free to adjust the rub ingredients to suit your taste preferences. The key is to let the natural beef flavor shine through the smoke and seasoning.
Don’t be afraid to tweak the wood choice either. While oak and hickory are classic picks, experimenting with fruitwoods like apple or cherry can bring interesting nuances to your barbecue game.
Most importantly, have fun with the process. Barbecue is as much about the journey as it is about the delicious destination. So fire up that smoker, invite some friends over, and create some unforgettable flavors and memories!
Nutrition Facts
Nutrition Facts (per serving) | |
---|---|
672 | Calories |
49g | Fat |
7g | Carbs |
51g | Protein |
Nutrition Facts | |
---|---|
Servings: 6 to 8 | |
Amount per serving | |
Calories | 672 |
% Daily Value* | |
Total Fat 49g | 63% |
Saturated Fat 22g | 110% |
Cholesterol 221mg | 74% |
Sodium 1659mg | 72% |
Total Carbohydrate 7g | 2% |
Dietary Fiber 1g | 5% |
Total Sugars 3g | |
Protein 51g | |
Vitamin C 12mg | 62% |
Calcium 52mg | 4% |
Iron 7mg | 38% |
Potassium 856mg | 18% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Low-carb,Carnivore