Smoked Beef Short Ribs are finger-lickin’ good! Short ribs are rubbed down in a homemade spice rub, smoked low and slow and smothered with bbq sauce. The result is a fall-apart tender, melt-in-your mouth beef short rib that you won’t be able to keep your hands off of! Meaty, saucy, smoky and downright scrumptious.
- 6 lbs. of Certified Piedmontese Beef Bone-In Chuck Short Ribs, about 4 short ribs
- 1/2 cup yellow mustard
- 2 tablespoons Worcestershire sauce
- 1/4 cup seasoned salt
- 1/2 cup brown sugar
- 1/4 cup paprika
- 2 tablespoons onion powder
- 1 cup bbq sauce
Preheat your smoker to 200 degrees. In a small bowl, combine the mustard, Worcestershire sauce, seasoned salt, brown sugar, paprika and onion powder until smooth. Cover the short ribs completely with the prepared sauce.
Place the short ribs directly on the smoker grates and smoke for 3 hours.
Up the heat to 250 degrees. Then, either wrap the short ribs in foil or place them in a foil baking pan, cover with foil and place back on the smoker. I find it easier to use the foil baking pans. Smoke for 2 hours.
Unwrap the ribs from the foil and smother them with the bbq sauce. If the meat is already starting to fall off the bone, use the foil as a base so they are easier to transport. Place back on the smoker for another 30 minutes.
Serve either Dino-rib style, or shred the meat off the bone. Enjoy!
*Note: I like to use hickory wood pellets for this recipe.