8 INGREDIENTS • 7 STEPS • 5HRS

Smoked Mojo Beef Ribs

Name: Smoked Mojo Beef Ribs
Total time: PT18000.0S
Yield: 8
Ingredients: 32 fluid ounce Beef Broth; 2 tablespoon Pickle Juice; 2 tablespoon Soy Sauce; 2 tablespoon Worcestershire Sauce; 3 slab Beef Short Ribs; 1/4 cup All-Purpose Spice Rub; 1/4 cup Barbecue Rub; 2 tablespoon Steak Spice Rub

Recipe

Get your smoker out; these Mojo Beef Ribs will fall off the bone!

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How to BBQ Right

Hi, I'm Malcom. I'm 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/

Get your smoker out; these Mojo Beef Ribs will fall off the bone!

5HRS

Total Time

$11.04

Cost Per Serving

Ingredients

Servings

8

us / metric

3 slabs

Beef Short Ribs

4 Tbsp

All-Purpose Spice Rub

Used Killer Hogs The A.P. Rub

4 Tbsp

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

Nutrition Per Serving

VIEW ALL

Calories

1815

Fat

143.0 g

Protein

130.9 g

Carbs

1.2 g

Add to plan

Smoked Mojo Beef Ribs

Save

How to BBQ Right

Hi, I'm Malcom. I'm 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/

Cooking InstructionsHide images

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 (4 Tbsp), Barbecue Rub (4 Tbsp) 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.

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