Smoked Beef Short Ribs

• Meat

  • 4 tbsp Beef rub

• Canned Goods

  • 1 cup Beef broth

• Condiments

  • 2 tbsp Worcestershire sauce

• Baking & Spices

  • 2 tbsp Dry rub

• Oils & Vinegars

  • 1 cup Apple cider vinegar
  • 4 tbsp Olive oil, Extra Virgin

• Drinks

  • 1 cup Apple juice

• Dairy

  • 2 tbsp Butter

• Beer, Wine & Liquor

  • 1 cup Red wine

• Other

  • 2 ½ pounds (or six large beef short ribs

Found on vindulge.com

Description

Ingredients

• 2 ½ pounds (or six large) beef short ribs
• 4 tablespoons extra virgin olive oil
• 4 tablespoon beef rub (or 3 tablespoons salt and 3 tablespoons pepper)
• 1 cup apple cider vinegar
• 1 cup apple juice
• (Combine in a food safe spray bottle)
• 1 cup red wine (like Cabernet Sauvignon or Malbec, something you would drink)
• 1 cup beef broth
• 2 tablespoons butter
• 2 tablespoons dry rub (or simple salt and pepper)
• 2 tablespoons Worcestershire sauce

Directions

• Preheat smoker to 225 degrees Fahrenheit (we used cherry wood)
• Trim excess fat and membrane off of the ribs, coat in olive oil and your rub. Be sure to get all sides of the beef.
• Place beef on the smoker for about 3 hours, until the color is mahogany and a nice crust has set. After the first hour during the smoke period, start spraying the meat every 15 minutes with your spritz until you wrap.
• Wrap (optional) – you can either wrap in foil or place in a baking dish with your bath and then cover with foil for about two hours (like pictured above). If you don’t wrap, make sure to keep smoking and spritzing. You are looking for an internal temperature of 200 degrees.
• Serve when the beef is tender and almost falling off the bone. If they appear rubbery or spongy, they are not quite cooked yet, so keep going until it reaches 200 – 205 degrees.