Smoked Mojo Beef Ribs

Ingredients

Servings

8 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

3 slabs

Beef Short Ribs

1/4 cup

All-Purpose Spice Rub

Used Killer Hogs The A.P. Rub

1/4 cup

Barbecue Rub

I used Tennessee Mojo Beef Rub

2 Tbsp

Steak Spice Rub

Used Killer Hogs Steak & Chop Rub

Mojo Mop

32 fl oz

Beef Broth

2 Tbsp

Pickle Juice

2 Tbsp

Soy Sauce

2 Tbsp

Worcestershire Sauce

Cooking Instructions

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Step 1

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.

Step 2

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) and Steak Spice Rub (2 Tbsp) .

Step 3

Place each slab of ribs on the cooking grate. Smoke for 1 1/2 hours.

Step 4

Combine the Beef Broth (32 fl oz) , Pickle Juice (2 Tbsp) , Soy Sauce (2 Tbsp) , and 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.

Step 5

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.

Step 6

Rest the ribs in a dry cooler for 1 hour.

Step 7

Cut into individual bone sections for serving.