If you’re a fan of rich, beefy, fall-off-the-bone ribs then you’ll love these Smoked Beef Short Ribs. They’re incredibly juicy and simply spiced thanks to a low and slow smoking method, a tangy spritz, and the red wine braising liquid.
Prepare the ribs
Trim off the fat cap and silver skin on the top side of the meat. Pat the beef dry and drizzle with olive oil. Then, whisk the spices together in a bowl and sprinkle them all over the ribs.
Smoke the short ribs at 225ºF for 3 hours or until a nice bark has formed.
Make the spritz
Combine the apple cider vinegar, beef broth, and Worcestershire sauce together in a spray bottle.
After the first hour of smoking, begin spritzing the ribs every 30 mins.
Once the bark forms, transfer the ribs to a disposable baking pan.
Cover the pan with foil and cook until the internal temperature reaches 205ºF to 210ºF.
Let the ribs rest and enjoy!