Skip the sweet rubs and sauces and let the beef flavor shine through in this recipe for Texas Style Barbecue Beef Short Ribs.
Course Main Course
Cuisine American
Prep Time 30 minutesminutes
Cook Time 6 hourshours
Resting Time 30 minutesminutes
Total Time 6 hourshours40 minutesminutes
Servings 6
Calories 689kcal
Author Jordan Hanger
Ingredients
17-8lb rack beef short ribs
2tbspyellow mustard
½cupwater
½cupapple cider vinegar
For the rub:
2tbspblack pepperfreshly ground
2tbspkosher salt
2tbspgarlic powdergarlic flakes also works
Instructions
Trim most of the fat and silver skin from the beef ribs.
Coat ribs in mustard or olive oil to help the rub stick to the meat.
Mix rub ingredients together if making your own, then apply rub evenly being sure to get plenty on the sides.
Heat your smoker 250-275°F using a smoke wood like hickory, apple, cherry, pecan or oak.
Place ribs on the smoker bone side down.
Smoke for between 6 - 10 hours between 250° - 275°F
You can start spritzing with a mix of apple cider vinegar and water after two hours. Repeat every hour.
Remove the ribs from the smoker when probe tender (between 200- 207°F) and rest for at least 30 minutes. If you need to rest longer, wrap in aluminum foil or butcher paper and leave to rest wrapped in old towels in a cooler.
Slice the ribs and serve with beans and coleslaw or any of your favorite bbq sides.