Take your BBQ game to the next level with this recipe for the Yoder Smokers Loaded Wichita Offset Smoker. Delight your taste buds with fall-off-the-bone smoked beef short ribs, cooked simply and perfectly every time.
Easy Smoked Beef Short Ribs
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
8
Prep Time
20 minutes
Cook Time
7 hours
Calories
414
Chef Tom fires up the Yoder Smokers Loaded Wichita Offset Smoker for Easy Smoked Beef Short Ribs that are impressively simple and incredibly tasty!
Ingredients
-
1 rack Creekstone Farms Prime Beef Chuck Short Ribs
- 2-3 tbsp yellow mustard
-
1/4 cup Jacobsen Salt Co. Kosher Sea Salt
-
6 tbsp Jacobsen Salt Co. Tellicherry Black Peppercorns, fresh ground
Directions
- Light a chimney of lump charcoal in the fire box of the Yoder Smokers Loaded Wichita Offset Smoker. Dump the hot charcoal in the back half of the fire box. Add a couple of splits of oak wood to the charcoal bed, and stabilize the temperature at 275ºF-300ºF.
- Slather the beef ribs in mustard. Combine the salt and pepper. Season the ribs generously. Seasoning the bone side of the ribs is optional. The seasoning will not penetrate the membrane, so it’s not necessary to season the bone side.
- Place the ribs in the smoker. Smoke for about 3-4 hours, then spin the ribs to brown/cook evenly. Continue cooking until the ribs are fully cooked.
The internal temperature should be above 203ºF, and there should be little to no resistance when probing with a thermometer. Remove the ribs from the smoker and wrap in paper or foil, then rest in a warm place for 30-60 minutes before slicing.
Recipe Note
You might also enjoy: Dry Aged Ribeye & Butter Poached Lobster
Nutrition
Nutrition
- Serving Size
- 6.15 oz
- per serving
- Calories
- 414
Amount/Serving
% Daily Value
- Carbs
- 0.2 grams
- Protein
- 25.4 grams
- Fat
- 34.7 grams
- Sodium
- 306 milligrams
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