How to Make Tender Smoked Braised Beef Short Ribs at Home
/Are you ready to unlock the secrets to creating the most mouthwatering, fall-off-the-bone smoked braised beef ribs you've ever tasted? Well, you've come to the right place. In this cooking tutorial, we're going to guide you through the art and science of achieving that perfect harmony of smoky flavor and succulent texture that makes beef ribs an absolute crowd-pleaser.
With our expert tips and step-by-step instructions, you'll learn how to master the techniques that ensure your beef ribs are not just good, but legendary. Whether you're a seasoned pitmaster or a home cook looking to up your BBQ game, this tutorial is designed to elevate your cooking skills and impress everyone who gets a taste.
ITEMS IN THIS RECIPE:
Smoked Braised English Style Beef Short Ribs
Ingredients
- 5 Lbs of English Style Beef Short Ribs
- 5 Tbsp Worcestershire Sauce
- 5 Tbsp Boars Night Out (or any SPG Rub)
- 3 Tbsp Kosmo Q Hot Cow Cover Rub
- 2 Tbsp Killer Hogs TX Brisket Rub
- Apple Cider Vinegar
- 1/2 Bottle of Red Wine
- 16 oz Beef Broth
- 1 Bottle Stubbs Beef Marinade
Instructions
- Coat the short ribs with Worcestershire Sauce
- Evenly apply Boars Night Out
- Evenly apply Hot Cow Cover
- Evenly apply TX Brisket Rub
- Begin smoking on any wood-fired pit at 250 F (I suggest Hickory and Post Oak)
- Spritz with Apple Cider Vinegar every 30 minutes
- At around 3 hours or 165 F, pull the ribs off the smoker and place in a tin pan sized just big enough to fit the ribs
- Fill the tin pan with wine, beef broth, and Stubbs Marinade so that the liquid level is about 3/4" deep
- Cover with tin foil and place back on the smoker for 1-2 hours until beef ribs are tender to the probe (around 200 F)
- Remove the ribs from the pan and place in a separate container for resting. Place in a cooler or oven that's turned off for 30-60 minutes
- Place the tin ban the ribs cooked in back on the smoker to reduce for 30-60 minutes
- Drizzle reduced liquid over ribs and serve
Notes
Don't place too much liquid in the braising step, or the meat will be soggy rather than smokey.
Make sure the let the ribs rest before serving.
Additional Tips
Uniform Seasoning: Make sure to evenly coat the short ribs with Worcestershire Sauce and rubs to ensure consistent flavor.
Spritz Regularly: Spritzing with apple cider vinegar every 30 minutes keeps the ribs moist and enhances the smoky flavor.
Liquid Level: Don’t overfill the tin pan with liquid during the braising step; too much can make the meat soggy.
Resting Time: Allow the ribs to rest for at least 30-60 minutes after cooking to let the juices redistribute for tender meat.
And there you have it – mouthwatering smoked braised beef short ribs that are tender, juicy, and full of flavor. This recipe combines the best of smoky and braised techniques to create a dish that will impress any BBQ lover. Enjoy these delicious ribs at your next gathering, and watch as they quickly become a favorite.
FAQ Section
Q: Can I use a different type of wine for braising? A: Yes, you can use any red wine you prefer. A dry red wine works best for adding rich flavor to the ribs.
Q: What type of wood is best for smoking beef short ribs? A: Hickory and post oak are excellent choices for smoking beef short ribs, providing a robust and smoky flavor.
Q: How do I know when the short ribs are done? A: The ribs are done when they reach an internal temperature of around 200°F and are tender to the probe. They should feel soft and almost fall apart.
Q: Can I make this recipe in an oven instead of a smoker? A: Yes, you can bake the ribs in an oven at 250°F, following the same steps for seasoning and braising.
Q: How do I prevent the ribs from drying out? A: Regularly spritzing the ribs with apple cider vinegar and ensuring they are properly covered during braising helps keep them moist.