Smoked Boneless Short Ribs| Short Ribs cooked on Pellet Smoker
Today we're going to be smoking out some delicious short ribs using my pellet smoker. These are short ribs that are boneless like I've cooked in the previous video but they're going to turn out very delicious. We are also going to try out 2 new seasonings on these particular short ribs. Hope you enjoy the recipe.
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Beef Short Ribs ON THE DRUM SMOKER! | Backyard Test Kitchen
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In the first episode of our new series, Todd and I throw some meaty beef short ribs on our Salt City Drum Smokers Drum!!
These Smoked Boneless Beef Short Ribs are the most delicious, melt-in-your-mouth short ribs. They’re easy to make and bursting with good, beefy flavor. Enjoy them as-is or in tacos, nachos, sandwiches, and more!
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00:00:52 - Seasoning Beef Short Ribs
00:02:34 - Smoking Beef Short Ribs
00:03:05 - When to wrap meat on the grill
00:04:00 - How to wrap meat
00:04:50 - How to know when the meat is done
00:06:43 - Taste test
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INGREDIENTS
2-3 pounds boneless beef short ribs
2 Tablespoons olive oil
2 Tablespoons Signature Beef Seasoning
½ cup beef broth
INSTRUCTIONS
Preheat the smoker. Preheat your smoker to 275 degrees F. Oak wood works well with these beef ribs.
Season the short ribs. Drizzle the olive oil over the short ribs and season on all sides with the Beef Seasoning. If you don't have any Beef Seasoning on hand from Patio Provisions, you can use equal parts salt, pepper, and garlic powder.
Smoke the beef short ribs. Place the seasoned ribs directly on the grates in the smoker. Close the lid and smoke for 3-3.5 hours. This smoke is similar to a brisket smoke.
Wrap and finish smoking. Remove the ribs from the smoker and wrap in foil to make a pouch. Pour the beef broth over the ribs. Close the pouch tightly and smoke until the ribs reach an internal temperature of 205-210 degrees F (this smoke goes higher in temp than brisket because it is pretty tough).
Rest and serve. Remove the ribs from the smoker, and let them rest in the sealed foil for 30 minutes. You can serve each short rib individually (you should have about 6 cuts of short ribs), or you can shred it and serve it on top of chili, stew, tacos, or nachos. Enjoy this meat any way you would enjoy pulled meat.
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Smoked Beef Short Ribs | Smoking Short Ribs on Ole Hickory Smoker with Malcom Reed HowToBBQRight
Smoked Beef Short Ribs | Beef Short Ribs Smoked and Braised on Ole Hickory Smoker
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Beef Short Ribs are beefy, rich, and packed with flavor. And cooking them out on the smoker brings even more flavor to the party.
The first thing you want to do is get some seasoning on the beef short ribs. I keep it real simple with just Salt, Black Pepper, and Garlic. Coat all sides of the beef Short Ribs with a good dose of the rub and let them hang out for a short while at room temperature. Here’s a good time to fire up the smoker.
For this cook I’m using my Ole Hickory pit and it needs to be running at 275 degrees. For smoke, throw on a couple chunks of seasoned hickory. You can prepare this Beef Short Ribs recipe on any pit just prepare for a 4-5 hours indirect cook with temps running 275-300 degrees.
When the smoker is up and running, place each piece of Beef Short Ribs directly on the rack and get the lid closed. They’ll need to smoke for 2-3 hours to absorb some flavor and turn a beautiful brown color on the Beef Short Rib. We’re shooting for the color of a good beef brisket.
The meat on Beef Short Ribs is surrounded by fat and tough connective tissue, and it takes a long time to render during cooking. This is why Beef Short Ribs are a perfect meat to cook low and slow.
As the fat breaks down, it surrounds the meat and turns into a sort of “meat butter” which gives the Beef Short Ribs its’ richness. To help this process along I use a braising liquid filled with herbs and vegetables to create even more flavor. You’ll need a large pan for this job.
Beef Short Rib Braising Liquid:
- 3 Carrots
- 3 Ribs of Celery
- 1 Onion
- 4 Cups Beef Stock
- 2 Cups Red Wine
- 8 Cloves Garlic
- 6oz Tomato Paste
- 2 Sprigs Rosemary
- 1 Bay Leaf
Chop the carrots, celery, and onion into large chunks and add them to the pan. Smash the garlic with your knife and add in with the vegetables. Pour in the beef broth and wine.
I usually don’t measure here just eyeball it; you’ll need about ½ the bottle. Stir in the tomato paste but don’t worry about breaking it up all the way; it will mix in as it cooks. Lastly season with a little more of the AP rub and throw in the rosemary and bay leaf.
Cover the pan with aluminum foil and get it out on the smoker. I want the braising liquid to warm so we’re not adding hot meat to a cool liquid and it speeds up the cooking process a little. Usually this pan goes on the pit about 2 hours into the cook. It’s a good time to peak at the short ribs and see how the color is coming.
At the 3 hour mark the Beef Short Ribs have plenty of brown color all the way around, so they go straight into the liquid. Recover the pan with foil and continue cooking. It’s time to really break down the fat and connective tissue now. It’s also ok if the temperature on your pit goes up a little. I bumped the temp on my Ole Hickory up to 300 degrees.
After an hour in the liquid, check the ribs for tenderness. Use two forks and gently try to separate some of the Beef Short Ribs meat. If you feel any resistance, they need a little more cooking. I’m looking for soft, sponge-like feel. The Beef Short Ribs meat should have almost no resistance coming off the bone. Continue cooking if they’re not quite there. Mine took an additional 30 minutes to get just right.
Once the tenderness is perfect, bring the Beef Short Ribs inside and carefully get them out of the braising liquid and onto a platter. Cover the Beef Short Ribs with foil loosely and let them rest for 10-15 minutes.
Don’t throw away the braising liquid because it makes a wonderful sauce to serve over the short ribs. The vegetables will have cooked almost into a mush but they’ve left behind a ton of flavor. Strain the liquid into a bowl and allow give it just a second to settle.
Most of the fat will rise to the top and you can ladle it off. Now pour the liquid into a small sauce pot and reduce it by half over high heat. It should take about 10 minutes; just enough time for the short ribs to rest.
I serve short ribs family style over a platter of mashed potatoes. Ladle on a good spoon of sauce over each piece and top with a touch of fresh parsley.
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Smoked Beef Short Ribs
How to Smoke Beef Ribs | Mad Scientist BBQ
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Smoked beef ribs!
Don’t let their jumbo size scare you. Beef ribs are surprisingly easy to cook and come out great if you follow a few simple steps.
In this recipe, you’ll learn which type of beef ribs to use, how to get an awesome bark, and how you can have juicy, tender bbq beef ribs each and every time.
Find the full recipe here:
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The #1 resource for anyone that wants to learn about the art and science of barbecue. Smoked BBQ Source's team of expert pitmasters share their best bbq recipes, tips, and tricks to help you become the pitmaster of your own backyard.
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The Secret Method To Perfect Short Ribs