Get your smoker out; these Mojo Beef Ribs will fall off the bone!
Total Time
5hr
0.0
0 Ratings
Author: How to BBQ Right
Servings:
8
Ingredients
•
3
slabs
Beef Short Ribs
•
4
Tbsp
All-Purpose Spice Rub
•
4
Tbsp
Barbecue Rub
•
2
Tbsp
Steak Spice Rub
Mojo Mop
•
32
fl oz
Beef Broth
•
2
Tbsp
Pickle Juice
•
2
Tbsp
Soy Sauce
•
2
Tbsp
Worcestershire Sauce
Cooking Instructions
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.
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).
3.
Place each slab of ribs on the cooking grate. Smoke for 1 1/2 hours.
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.
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.
6.
Rest the ribs in a dry cooler for 1 hour.
7.
Cut into individual bone sections for serving.
Nutrition Per Serving
CALORIES
1815
FAT
143.0 g
PROTEIN
130.9 g
CARBS
1.2 g
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