Get ready to transform your backyard barbecue into a gourmet experience with these mind-blowing smoked boneless beef short ribs! Imagine tender, juicy meat infused with a perfect blend of smoky flavors that literally melt in your mouth. This isn't just another recipe - it's a culinary journey that will elevate your cooking skills and impress even the most discerning meat lovers. Whether you're a seasoned pitmaster or a weekend grilling enthusiast, these short ribs will become your new secret weapon in creating unforgettable meals that will have everyone begging for your recipe.
Prep Time: 20 mins
Cook Time: 6 hrs
Total Time: 6 hrs 20 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 pounds boneless beef short ribs
- 2 tablespoons salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 cup beef broth
- Wood chips for smoking
Instructions
- Begin by preparing the boneless beef short ribs. Pat them dry with paper towels to remove any excess moisture. This will help the seasoning adhere better and promote a nice crust during smoking.
- In a small bowl, combine 2 tablespoons of salt, 1 tablespoon of black pepper, 1 tablespoon of garlic powder, 1 tablespoon of onion powder, and 1 tablespoon of smoked paprika. Mix the spices thoroughly to create a dry rub.
- Rub the spice mixture generously over all sides of the beef short ribs. Ensure that the meat is evenly coated for maximum flavor. Let the seasoned ribs sit at room temperature for about 20 minutes while you prepare your smoker.
- Prepare your smoker according to the manufacturer's instructions. If using a charcoal smoker, light the coals and allow them to reach a steady temperature of around 225°F to 250°F. If using an electric or pellet smoker, set it to the same temperature range.
- While the smoker is heating up, soak the wood chips in water for about 30 minutes. This will help them produce smoke instead of burning up quickly. After soaking, drain the wood chips.
- Once the smoker is ready and the wood chips are prepared, add the wood chips to the smoker box or directly onto the coals, depending on your smoker type. Allow the smoke to begin producing before placing the meat inside.
- Place the seasoned boneless beef short ribs directly on the smoker grates, ensuring they are not touching each other. Close the lid of the smoker to maintain the temperature and smoke.
- After about 4 hours of smoking, check the internal temperature of the ribs using a meat thermometer. You are aiming for an internal temperature of around 190°F to 205°F for tender, flavorful meat. If the temperature is not yet reached, continue smoking.
- Once the ribs reach the desired temperature, remove them from the smoker and place them in a large aluminum foil pan. Pour 1 cup of beef broth over the ribs to keep them moist during the final cooking stage.
- Cover the pan tightly with aluminum foil to trap steam and return it to the smoker. This will braise the ribs for an additional 1 to 2 hours, further enhancing tenderness and flavor.
- After the braising period, carefully remove the ribs from the smoker and let them rest for about 10 to 15 minutes before slicing. This resting period allows the juices to redistribute within the meat.
- Slice the smoked boneless beef short ribs against the grain and serve them with your favorite sides, such as coleslaw, baked beans, or cornbread. Enjoy your delicious smoked short ribs!
Tips
- Always choose high-quality, well-marbled beef short ribs for maximum flavor and tenderness.
- Pat the meat dry before applying the dry rub to ensure better seasoning adherence and a perfect crust.
- Use a reliable meat thermometer to monitor internal temperature - consistency is key to perfect smoked meat.
- Soak wood chips beforehand to prevent rapid burning and ensure a steady, flavorful smoke.
- Maintain a consistent smoker temperature between 225°F and 250°F for optimal results.
- Allow the meat to rest after smoking to let the juices redistribute, ensuring maximum moisture and flavor.
- Experiment with different wood chip varieties like hickory, oak, or apple to create unique smoky profiles.
- Don't rush the process - low and slow is the secret to incredibly tender smoked short ribs.
Nutrition Facts
Calories: 729kcal
Carbohydrates: 6g
Protein: g
Fat: 56g
Saturated Fat: 22g
Cholesterol: 210mg
