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RECIPE
8 INGREDIENTS 7 STEPS 5hr

Smoked Mojo Beef Ribs

Get your smoker out; these Mojo Beef Ribs will fall off the bone!
Smoked Mojo Beef Ribs Recipe | SideChef
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Get your smoker out; these Mojo Beef Ribs will fall off the bone!
Dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
http://howtobbqright.com/
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Dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
http://howtobbqright.com/
5hr
Total Time
$10.98
Cost Per Serving

Ingredients

Servings
8
US / METRIC
3 slabs
Beef Short Ribs
1/4 cup
Killer Hogs The A.P. Rub
1/4 cup
Tennessee Mojo Beef Rub
2 Tbsp
Killer Hogs Steak & Chop Rub

Mojo Mop

32 fl oz
Beef Broth
2 Tbsp
Pickle Juice
2 Tbsp
Worcestershire Sauce
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Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
1831
FAT
143.3 g
PROTEIN
131.1 g
CARBS
4.0 g

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 Killer Hogs The A.P. Rub (1/4 cup) , Tennessee Mojo Beef Rub (1/4 cup) , and Killer Hogs Steak & Chop 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.

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Nutrition Per Serving
Calories
1831
% Daily Value*
Fat
143.3 g
184%
Saturated Fat
61.3 g
306%
Trans Fat
8.4 g
--
Cholesterol
548.4 mg
183%
Carbohydrates
4.0 g
1%
Fiber
0.0 g
0%
Sugars
0.5 g
--
Protein
131.1 g
262%
Sodium
2248.9 mg
98%
Vitamin D
0.8 µg
4%
Calcium
95.6 mg
7%
Iron
17.8 mg
99%
Potassium
2231.5 mg
47%
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