Smoked Beef Short Ribs (Step by Step)
August 23, 2013
"The best smoked ribs I have ever tried. They are so good you will be making them over and over again. If gluten intolerant make sure you are using gluten free BBQ sauce."
- Serving Size: 1 (435.9 g)
- Calories 1046.7
- Total Fat - 74 g
- Saturated Fat - 29.7 g
- Cholesterol - 254 mg
- Sodium - 1325.9 mg
- Total Carbohydrate - 14.5 g
- Dietary Fiber - 0.9 g
- Sugars - 11 g
- Protein - 75.3 g
- Calcium - 36.2 mg
- Iron - 8.2 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.4 mg
Soak you wood chips for at least 1 hour.
Meanwhile remove the white membrane on the bottom of ribs.
In a small bowl, mix together the brown sugar, chilli powder, sea salt, garlic powder and pepper.
Place the ribs on a double layer of foil and sprinkle the spice mix over the ribs.
Rub the ribs with the spices using up all the spices.
Fold the foil over the ribs and allow to sit at room temperature for about 45 to an hour. (I do this while my chips are soaking)
Prepare smoker according to manufactures instructions.
Remove the ribs from the foil and place them, bone side down, on the racks of the smoker.
Light the smoker and smoke between 225 and 250 degrees for 4 hours.
Mix together the beer and BBQ sauce.
Open the smoker and quickly mop the sauce over the ribs.
Close the smoker up and continue to smoke for another 2 hours.
Remove the ribs from the smoker. You can add more BBQ sauce if you like but I prefer them without added sauce.
Tips & Variations
- Wood Chips