Smoked Beef Short Ribs

Step 1

Remove the membrane from the back of the ribs by sliding a knife underneath and peeling it away.

Step 2

Pat the ribs dry with paper towels. This helps the rub adhere and promotes better smoke penetration.

Step 3

Combine all dry rub ingredients in a small bowl and mix thoroughly.

Step 4

Generously coat all sides of the ribs with the dry rub, pressing gently to ensure it adheres.

Step 5

Let the rubbed ribs sit at room temperature for 30 minutes before smoking.

Step 6

Preheat your smoker to 225°F (107°C). Add soaked wood chips to the firebox.

Step 7

Place ribs bone-side down on the smoker grates, allowing space between each rack.

Step 8

Smoke for 3 hours without wrapping or spritzing, maintaining steady heat at 225°F.

Step 9

After 3 hours, spritz ribs with a mixture of equal parts beef broth and apple cider vinegar.

Step 10

Wrap each rack tightly in foil with a splash of the broth mixture inside.

Step 11

Return wrapped ribs to the smoker and continue for 2.5 hours at 225°F.

Step 12

Unwrap the ribs and brush generously with bbq sauce. Smoke uncovered for 15-20 minutes until glaze caramelizes.

Step 13

Ribs are done when meat pulls back from bones and a toothpick pierces the meat with no resistance.

Step 14

Remove ribs from smoker and let rest for 10 minutes before serving.

Step 15

Serve with extra bbq sauce on the side and your favorite sides.