Hickory Smoked Beef Short Ribs
Prep Time: 20 Min | Cook Time: 5-6 Min
- 1 6-7.5 Lb Plate Short Ribs
- 2 2-3 Tablespoons Hot Sauce
- 3 1/2 Cup Texas Style Beef/Brisket Rub (Meat Church Holy Cow)
- 4 1/2 Cup Beef Tallow
- 5 1-2 Cups Beef Stock (For Spritzing)
This Hickory Smoked Beef Short Ribs recipe is perfect for your next all-day smoke. This method will give your short ribs a classic, rich smoky flavor profile that everyone is guaranteed to love.
- Remove ribs from packaging and pat dry. Carefully remove any fat or silver skin on top of the ribs. Next base the ribs with a light covering of hot sauce to bind the rub. Generously season the ribs with your rub and let rest in the fridge until 1 hour before cooking. *Prepare your short ribs 12-24 hours before cooking for best flavor*
- One hour before cooking, remove your ribs from the fridge to get to room temperature and fire up your smoker to 250 degrees. Place a water tray in the smoker to keep a humid environment.
- Once at cooking temperature and a clean fire is burning, place your beef ribs on the smoker. Smoke for 5-6 hours or until ribs have reached 165 degrees internal and have developed a nice bark. Spray the ribs every hour with beef stock to keep the outside of the beef from drying out.
- When the ribs have reached 165 degrees, remove from the smoker. Prepare your butcher paper by coating the beef tallow on the paper and ribs. Wrap them up tightly and return to the smoker until they reach an internal temperature of 200-202 degrees.
- Once the finished temperature has been reached, remove your ribs from the smoker, wrap in a towel lined cooler and rest for at least 1 hour.
- Remove the ribs from their wrapping on top of a cutting board. Cut your plate into individual ribs (3-4). You can serve on the bone or putt the beef off of the rib and slice to serve. Enjoy your juicy beef short ribs.