Smoked Beef Short Ribs
8:20 - Prep 0:20 / Cook 8:00
There’s nothing quite like Smoked Beef Short Ribs seasoned with Louisiana hot sauce. It’s a wonderfully primal dish and one of the easiest meats to smoke. Short ribs are loaded with meat and cut from the bottom of the steer’s ribs above the short plate. And best of all, you’re looking at a relaxing all-day smoke to turn these ribs into a tender, tasty meal.
- 1 rack beef short ribs, 4 to 6 bones
- 3 tablespoons Louisiana hot sauce
- 2 tablespoons kosher salt
- 2 tablespoons ground black pepper
- 1 tablespoon garlic powder
- handful oak and apple blend wood chunks
- 1 cup water
- 1 cup white vinegar
- 1 teaspoon Louisiana hot sauce
1. Preheat your smoker to 250°F and toss a few wood chunks onto hot coals for smoking.
2. Brush the beef short ribs on both sides with hot sauce. Season with salt, pepper and garlic powder.
3. Whisk water, vinegar and hot sauce in a medium-size bowl. Then transfer the liquid to a spray bottle.
4. Place the beef ribs in your smoker. Cook for 5 hours, spritzing once every hour to keep the meat moist. Add wood chunks as needed.
5. After 5 hours, remove from the smoker and wrap in peach butcher paper.
Hot TipAluminum foil can be used as a substitute for peach butcher paper. However, aluminum foil lacks the breathability to allow the smoke to penetrate and the steam to escape.
6. Place the ribs back in the smoker. Cook until the internal temperature of the meat reaches 200°F on an instant read thermometer, about 3 to 4 hours.
7. Remove wrapped short ribs from the smoker. Rest at room temperature for at least 30 minutes, up to 1 hour.
8. Unwrap, cut between the bones and serve with baked beans, smoked french fries or bacon smoked mac and cheese.
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