Get your smoker out; these Mojo Beef Ribs will fall off the bone!
Author: How to BBQ Right
Beef Short Ribs
All-Purpose Spice Rub
Steak Spice Rub
Prepare smoker for indirect cooking at 250 degrees F (121 degrees C). When smoker reaches optimal temperature, place chunks of hickory and pecan wood directly on hot coals for smoke flavor.
Trim excess fat and sinew from the top of each slab of
Beef Short Ribs (3 slabs)
. Season the outside of each rack with a layer of
All-Purpose Spice Rub (1/4 cup)
Barbecue Rub (1/4 cup)
Steak Spice Rub (2 Tbsp)
Place each slab of ribs on the cooking grate. Smoke for 1 1/2 hours.
Beef Broth (32 fl oz)
Pickle Juice (2 Tbsp)
Soy Sauce (2 Tbsp)
Worcestershire Sauce (2 Tbsp)
in a squirt bottle and spritz the ribs. Spritz the ribs and continue to spritz every 60 minutes until internal temperature reaches 175-180 degrees F (80-82 degrees C), around 2 hours.
Wrap the ribs in butcher paper and return to the smoker. Continue to cook until internal temperature reaches 202 degrees F (94 degrees C) and the meat thermometer slides in with almost no resistance.
Rest the ribs in a dry cooler for 1 hour.
Cut into individual bone sections for serving.
Nutrition Per Serving
You're one smart cookie! 🍪
on our website.
Thank You! 😀
To revoke your consent, please clear your browser cookies and refresh the page.
Use the code SIDECHEF for $10 off your first $50 shoppable recipe order.
* Offer valid for first order only for Walmart Pickup & Delivery service, at participating stores in the United States. Minimum order of $50. Offer not transferable, and void where prohibited by law. Does not apply to alcohol purchases. Customer responsible for all applicable taxes. Offer subject to change or expire without notice.