Tender, smoky beef short ribs cooked low and slow for 6-8 hours, seasoned with salt and pepper, and basted with a savory beef broth and Worcestershire mop sauce for maximum flavor.

american

bbq

Nutrition

High in protein and fat with moderate sodium content from the beef ribs and seasoning.

calories	700 kcal
energy	2930 kJ
protein	70 g
total fat	50 g
saturated fat	21 g
trans fat	0 g
polyunsaturated fat	3 g
monounsaturated fat	23 g
cholesterol	210 mg
carbohydrate	2 g
sugars	1 g
dietary fibre	1 g
sodium	4500 mg

*per serving

Gluten FreeDairy FreeNut FreePeanut FreeSesame FreeEgg FreeSoy FreeShellfish FreeSugar FreeLow CarbHigh Protein

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

dinnerlunchbbqmain course

Smoked Beef Ribs Recipe

The Anthony Kitchen (Philip and Kelly Anthony)

4

Name: Smoked Beef Ribs Recipe — Tasty Bites
Prep time: 30 min
Cook time: 480 min
Total time: 510 min
Yield: 4 servings
Ingredients: 1 4-bone section Beef Short Ribs; 0.25 cup Kosher Salt; 0.25 cup Black Pepper (coarse); 4 cup Beef Broth (low-sodium or unsalted); 0.25 cup Worcestershire Sauce

servings

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Ingredients

1 4-bone section Beef Short Ribs

0.25 cup Kosher Salt

0.25 cup Black Pepper coarse

4 cup Beef Broth low-sodium or unsalted

0.25 cup Worcestershire Sauce

Equipment

Sharp knife

Small bowl

Smoker

Food-safe spray bottle

Heat-safe pan

Butcher's paper

Instructions

If desired, with a large sharp knife, carefully shave away the fat cap until only 1/8" of an inch remains, and trim away any large, loose hunks of fat.

Combine the salt and pepper in a small bowl. Rub all over your Beef Ribs. Discard any extra.

In a food-safe spray bottle or small mixing bowl prepare the mop sauce by combining the beef broth and Worcestershire. Set aside.

Heat your smoker to 250°F and place a heat-safe pan full of water (like a cast iron loaf pan) on the cooking rack between the heat source and the meat.

Place the ribs fat-side up in the smoker and close the cooker.

Once every hour, open the smoker to generously spray or brush down the ribs with the mop sauce. Take care to keep your smoker in a heat range between 225°F and 275°F throughout the entire duration of the cook.

Between the 3-4 hour mark, begin checking the bark. Once it has taken on a crust with a dark brown to near-black coloring, wrap it in brown Butcher's paper and return it to the smoker.

Cook for approximately 6-8 hours, or until ribs reach an internal temperature of 200°F.

Remove the ribs from the smoker and allow to rest, wrapped, 30 minutes before slicing.

Make your cuts in between the bones to separate the ribs, serve, and enjoy.