Are you ready to elevate your grilling game? Forget everything you thought you knew about BBQ, because this smoked short rib recipe is about to become your new favorite weekend project (or surprisingly easy weeknight meal!). These melt-in-your-mouth short ribs are bursting with smoky flavor and unbelievably tender, guaranteed to impress even the most discerning palate. Whether you're a seasoned pitmaster or a kitchen newbie, this recipe provides a straightforward path to achieving smoky short rib perfection. Let's dive in!
Ingredients:
- 3-4 pounds bone-in beef short ribs
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional, for a little heat)
- 1 cup beef broth
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar
Equipment:
- Smoker (pellet smoker, charcoal smoker, or gas smoker with a smoker box)
- Meat thermometer
- Small bowl
- Basting brush
Instructions:
Step 1: Prepare the Short Ribs
Pat the short ribs dry with paper towels. This helps them develop a nice bark during smoking. In the small bowl, combine salt, pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper (if using). Rub this spice mixture generously all over the short ribs.
Step 2: Smoking Time!
Preheat your smoker to 225°F (107°C). Place the seasoned short ribs on the smoker grates. Smoke for 6-8 hours, or until the internal temperature reaches 200-205°F (93-96°C). You'll know they're done when the meat is incredibly tender and practically falls off the bone.
Step 3: Create the Finishing Glaze
While the short ribs are smoking, prepare the glaze. In a saucepan, combine the beef broth, apple cider vinegar, and brown sugar. Bring to a simmer over medium heat, stirring occasionally, until the sugar dissolves and the sauce slightly thickens (about 10-15 minutes).
Step 4: Baste and Finish
During the last hour of smoking, baste the short ribs generously with the glaze every 30 minutes. This adds extra flavor and moisture. Once the internal temperature reaches 200-205°F (93-96°C), remove the short ribs from the smoker and let them rest for at least 15 minutes before slicing and serving.
Tips for Smoked Short Rib Success:
- Choose the right cut: Bone-in short ribs are essential for maximum flavor and tenderness.
- Don't rush the process: Low and slow smoking is key to achieving melt-in-your-mouth texture.
- Monitor the temperature: Use a meat thermometer to ensure the short ribs reach the proper internal temperature.
- Let it rest: Resting allows the juices to redistribute, resulting in more tender meat.
Variations:
- Spicy Short Ribs: Add more cayenne pepper or a dash of your favorite hot sauce to the rub.
- Sweet and Smoky Short Ribs: Increase the brown sugar in the glaze or add a touch of maple syrup.
- BBQ Short Ribs: After smoking, brush the ribs with your favorite BBQ sauce during the last 30 minutes of cooking.
Nutritional Information (per serving, approximate):
This will vary depending on the size of the short ribs and the specific ingredients used. However, a general estimate for a 4-ounce serving would be approximately:
- Calories: 350-400
- Protein: 30-35g
- Fat: 25-30g
- Carbohydrates: 5-10g
These smoked short ribs are perfect for a special occasion or a weekend feast. They're also surprisingly easy to make, making them a delicious and impressive dish for any occasion. Enjoy!