Learn how to make Smoked Beef Short Ribs! Smoking them low and slow with a tangy spritz and red wine braising liquid results in delicate and perfectly seasoned meat every time.
Prepare your short ribs by trimming off the fat cap and silver skin on the top side of the meat (if needed).
In a small bowl, whisk together the salt, pepper, and garlic powder.
Drizzle the ribs with olive oil and sprinkle with the salt mixture.
Place the ribs on the smoker and cook for 3 hours.
In a spray bottle, combine the apple cider vinegar, beef broth, and Worcestershire sauce.
After 1 hour, start spritzing the ribs every half hour.
After the 3 hours, place the ribs in a disposable baking pan along with the braising ingredients. Cover the pan with foil and cook about 2 hours longer, until the internal temperature of your short ribs reads 205-210.
Let rest for 15-20 minutes before serving.
Enjoy!
Notes
To Store: Let the ribs cool before refrigerating them in an airtight container for 2 to 4 days. To Reheat: The easiest way to reheat short ribs without drying them out is in a saucepan with beef broth. Heat over medium heat until the meat is warmed through.