Texas Style Smoked Beef Short Ribs
Skip the sweet rubs and sauces and let the beef flavor shine through in this recipe for Texas Style Barbecue Beef Short Ribs.
- 5 lb rack beef short ribs
- 2 tbsp yellow mustard
For the rub:
- 2 tbsp black pepper freshly ground
- 2 tbsp kosher salt
- 1 tbsp garlic powder
- 1 tsp smoked paprika
- apple juice for spritzing
Prepare smoker for indirect cooking at 250-275°F using a neutral wood like apple, cherry or pecan.
Trim fat and silver skin from the meaty side. Remove membrane from bone side.
Mix rub ingredients together and set aside.
Coat ribs in a mustard, olive oil or even hot sauce.
Apply rub evenly being sure to get plenty on the sides.
Place bone side down on pre-heated smoker.
Smoke for between 6 - 10 hours between 250° - 275°F
You can give the ribs a spritz of apple juice after about 3 hours if the edges are starting to burn (apple cider vinegar or water work as well)
Remove the ribs from the smoker when your temperature probe reads 203 - 210°F and wrap in aluminum foil or butcher paper and leave to rest for at least an hour wrapped in old towels in a cooler.
Slice the ribs and serve with beans and coleslaw
Sodium: 2507mg | Calcium: 39mg | Vitamin C: 1mg | Vitamin A: 345IU | Sugar: 1g | Fiber: 1g | Potassium: 1053mg | Cholesterol: 163mg | Calories: 531kcal | Saturated Fat: 13g | Fat: 33g | Protein: 53g | Carbohydrates: 3g | Iron: 6mg