Smoked Beef Short Ribs
Smoked beef short ribs are a popular cut of meat that comes from the lower chest of the cow. Short ribs are typically a tougher cut of beef, but when they are smoked low and slow, they become incredibly tender and flavorful.
Ingredients
- 2 Tbsp brown deli mustard
- 2 pounds beef short ribs
- 2 Tbsp Signature Beef Seasoning
- ½ cup beef stock
Instructions
- Preheat your smoker to 225°F using oak or cherry wood for the smoke.
- Trim the fat cap and silver skin off the top side of the beef short ribs.
- Spread brown mustard over all sides of the ribs and season liberally with a mix of kosher salt, cracked black pepper, and garlic powder.
- Place the ribs on the smoker and smoke for 3 hours without opening the lid.
- After 3 hours, start spritzing the beef ribs with beef stock every hour.
- Keep smoking and spritzing until the internal temperature of the short ribs reaches 205-210°F and a thermometer probe easily slides into the meat.
- Remove the meat from the smoker and loosely cover it with foil. Let it rest for at least 30 minutes before serving.