BBQ Beef Short Ribs

beef short ribs

🥗Healthier: pork ribs

💰Cheaper: chicken thighs

Pork ribs are often less expensive and chicken thighs are leaner.

barbecue sauce

🥗Healthier: homemade tomato sauce

💰Cheaper: ketchup

Homemade sauce can be lower in sugar and preservatives.

Trim off excess fat from the beef ribs, leaving some fat for moisture.

Apply a thin layer of Blue Agave sriracha hot sauce over the beef ribs as a binder.

Sprinkle the rub mixture (salt, black pepper, garlic powder) generously over the beef ribs, covering all sides.

Fire up the smoker and set it to the smoke setting, then to 250°F once smoke starts rolling.

Place the seasoned beef ribs in the middle of the smoker and insert a temperature probe into the thickest part, avoiding bones.

Let the ribs smoke for three hours, aiming for an internal temperature of 203°F.

Prepare a mixture of 1 to 1.5 cups of apple cider vinegar and some hot sauce in a bowl for spritzing.

At the three-hour mark, begin spritzing the ribs every 45 minutes with the vinegar mixture to keep them moist.

After four and a half hours, check the internal temperature; if it reaches around 167°F, wrap the ribs in aluminum foil with some liquid to braise them.

Return the wrapped ribs to the smoker, ensuring the temperature probe is correctly placed.

Continue cooking until the internal temperature reaches 203°F, which may take another 2-3 hours.

Once the ribs reach 204°F, remove them from the smoker and let them rest for at least an hour before serving.

Cooking Techniques

Equipment Needed

Spice Level: