Yield: 4-6
Beef Short Ribs/Dino Ribs
Indulge in the rich flavors of our Smokey Beef Short Ribs, generously seasoned for a perfect blend of smokiness and savory goodness. These Dino Ribs promise a mouthwatering, tender feast that's sure to satisfy your BBQ cravings. Enjoy the bold taste in every bite!
Prep time: 15 MinCook time: 6 HourInactive time: 2 HourTotal time: 8 H & 15 M
Ingredients
- Beef Short Ribs (quantity as desired)
- .5 tbsp. Coarse Salt
- 1.5 tbsp.Coarse Black pepper
- 2 tsp. Garlic powder
- 1 tsp. Onion powder
- .5 tsp. Paprika
- Olive Oil (for binding, optional)
Instructions
- Start by removing the membrane or silver skin from the back of the ribs. Using a butter knife, gently lift a corner of the silver skin. Once you have a grip, use a paper towel to get a firm hold and pull the membrane off. This step allows for better seasoning penetration and ensures a more tender bite.
- In a bowl, mix salt, black pepper (adjust quantity based on preference), garlic powder, onion powder, and paprika to create a flavorful rub. Note that you can modify the ingredients depending on the quantity of ribs or personal taste preferences.
- Generously rub the mixture onto both sides of the beef back ribs. For enhanced flavor, you can let the ribs marinate in the rub for a few hours or overnight in the refrigerator.
- Preheat your smoker to a low and slow temperature of 225°F. Use your choice of wood chips or chunks (hickory, mesquite, applewood) to infuse the ribs with smoky goodness.
- Place the seasoned beef back ribs on the smoker grates, bone side down, and let them smoke at 225°F for several hours. The low temperature ensures a slow cooking process, allowing the flavors to deepen and the meat to become tender.
- Keep an eye on the ribs throughout the smoking process. If you'd like to add moisture and enhance the bark, you can spritz the ribs with a mixture of apple cider or water every hour.
- After several hours, check the internal temperature of the ribs with a meat thermometer. The prop should easily penetrate into the meat with little to no resistance. The ribs are ready when they reach an internal temperature of about 200-205°F.
- Once the beef back ribs reach the desired temperature, remove them from the smoker and then wrap them tightly with butcher paper. This will lock in the flavor and allows the juices to redistribute. You will also want to place the ribs in a cooler or a turned off oven to rest for 1 - 2 hours.
- Slice between the bones and serve. Enjoy the rich, smoky flavor and tender meat that results from the low and slow smoking process.