SMOKING BEEF RIBS RECIPES

Name: Smoked Beef Short Ribs
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 4
Cuisine: American
Ingredients: 1 Cup Apple Cider Vinegar; 1 Cup Apple Juice; 4 Tbsp Olive Oil; 4 Tbsp Pit Boss Prime Beef Rub; 2 1/2 Pounds (or 6 large) Beef Short Rib(s); Pit Boss Competition Blend Wood Pellets; Aluminum Foil; Heat Proof Baking Dish; For even more tender ribs, try dry brining with the Beef and Brisket Rub for 30 minutes prior to starting this recipe.; Although it can vary slightly, beef short ribs are usually done when they reach an internal temperature of 200 to 205°F. If you pick up the rack and it bends while starting to slightly come apart, then they are ready to pull off the grill.

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SMOKED BEEF SHORT RIBS – PIT BOSS GRILLS

Smoked Beef Short Ribs – Pit Boss Grills image

These Smoked Beef Short Ribs are first smoked on the Pit Boss for 2 hours, naked on the grill gates, for maximum flavor absorption. After reaching an internal temperature of 145°F where the meat can no longer absorb smoke, the ribs are placed in a baking dish where they are braised in an apple juice and apple cider vinegar mixture that breaks down the fat and collagen, rendering out of this world fall off the bone ribs. The result is Smoked Beef Short Ribs that will have your guests begging to come back for more.

Provided by Thomas Sawyer

Total Time 6 hours 15 minutes

Prep Time 15 minutes

Cook Time 6 hours

Yield 4

Number Of Ingredients 10

Ingredients

1 Cup Apple Cider Vinegar
1 Cup Apple Juice
4 Tbsp Olive Oil
4 Tbsp Pit Boss Prime Beef Rub
2 1/2 Pounds (or 6 large) Beef Short Rib(s)
Pit Boss Competition Blend Wood Pellets
Aluminum Foil
Heat Proof Baking Dish
For even more tender ribs, try dry brining with the Beef and Brisket Rub for 30 minutes prior to starting this recipe.
Although it can vary slightly, beef short ribs are usually done when they reach an internal temperature of 200 to 205°F. If you pick up the rack and it bends while starting to slightly come apart, then they are ready to pull off the grill.

Steps:

Start up your Pit Boss. Then, set the temperature to 225°F.
In a food-safe spray bottle, combine the apple cider vinegar and apple juice. Set aside.
Flip the beef short ribs over, bone side up, and pull off the thick membrane. Discard. Flip the short ribs right side up and trim any excess fat from the top. Generously rub down the short ribs with olive oil and Prime Beef Rub.
Place the beef ribs on the center rack. Smoke for about 2 hours, until the short ribs have developed a crust and are a rich lacquered brown.
After 2 hours, remove the beef short ribs from the smoker, place in the heat-proof baking dish, and pour the apple cider vinegar and apple juice into the dish. Cover tightly with foil and smoke for another 1?½-2 hours or until the ribs are fall-apart tender and register 200°F. Remove from the smoker and serve immediately.
ENJOY!

Nutrition Facts : ServingSize 4

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