Normally when I smoke some ribs, I grab a couple slabs of baby backs, but today I decided to try some beef short ribs. These were big, meaty and tasty! I got the short ribs from Brothers Meat and Seafood, cut and trimmed to perfection. Whenever smoking some ribs it all starts with a good rub.
Take the ribs out of the fridge and let rest while you are putting together the rub. Grab your ingredients and start mixing.
Here is an excellent rub for ribs. You can use this for pork ribs as well. Toss the following in a bowl and mix well. 1/4 cup dark brown sugar (packed), 1/4 cup coarse Kosher, 1/4 cup chil1 powder, 3 tblsp fresh ground pepper, 1 tblsp garlic powder, 1 tsp cayenne pepper
Cover the ribs with the rub. Make sure to cover them well, this will give you a nice bark during the smoking process. Get the smoker ready – preheat to 225 degrees. You will want to keep the temp right around 225 for the entire cooking time. These bad boys will take 5-6 hours.
Smoke for 2-3 hours then you will want to ‘mop’ them every 30 minutes until finished. The ribs are done when the meat starts to pull away from the bone. Grab some tongs and wiggle the bone – if the meat starts to separate from the bone you are done.
Mop –
1/2 cup water
1/2 cup apple cider vinegar
1/2 cup Worcestershire sauce
1/4 cup olive or peanut oil
1 tblsp garlic powder
1 tblsp chili powder
1 tsp cayenne
We served the ribs with grilled sweet corn, beans, potato salad and a watermelon salad. Cheers!