MY SAUCES, RUBS AND MERCH: https://patio-provisions.com/
RECIPE HERE: https://heygrillhey.com/smoked-boneless-beef-short-ribs/
In the first episode of our new series, Todd and I throw some meaty beef short ribs on our Salt City Drum Smokers Drum!!
These Smoked Boneless Beef Short Ribs are the most delicious, melt-in-your-mouth short ribs. They’re easy to make and bursting with good, beefy flavor. Enjoy them as-is or in tacos, nachos, sandwiches, and more!
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00:00:52 – Seasoning Beef Short Ribs
00:02:34 – Smoking Beef Short Ribs
00:03:05 – When to wrap meat on the grill
00:04:00 – How to wrap meat
00:04:50 – How to know when the meat is done
00:06:43 – Taste test
LINKS TO STUFF I USE
My Sauces, Rubs and Merch: https://patio-provisions.com/
Camp Chef: https://click.linksynergy.com/fs-bin/click?id=zN*84ReM8Ik&offerid=680940.4&type=3&subid=0
ThermoWorks thermometers: http://www.thermoworks.com?tw=HEYGRILLHEY
Weber Kettle: https://homedepot.sjv.io/MYEb3
Weber Genesis Gas Grill: https://homedepot.sjv.io/zOV76
Pit Barrel Cooker: https://cabelas.7eer.net/5Bz79
Smoke Tube: https://amzn.to/2HzNJQ2
Lodge Cast Iron: https://amzn.to/2Mf50SH
Kamikoto Knives: https://amzn.to/2VZdRMN
Dalstrong Knives: https://amzn.to/2YJLJdu
INGREDIENTS
2-3 pounds boneless beef short ribs
2 Tablespoons olive oil
2 Tablespoons Signature Beef Seasoning
½ cup beef broth
INSTRUCTIONS
Preheat the smoker. Preheat your smoker to 275 degrees F. Oak wood works well with these beef ribs.
Season the short ribs. Drizzle the olive oil over the short ribs and season on all sides with the Beef Seasoning. If you don’t have any Beef Seasoning on hand from Patio Provisions, you can use equal parts salt, pepper, and garlic powder.
Smoke the beef short ribs. Place the seasoned ribs directly on the grates in the smoker. Close the lid and smoke for 3-3.5 hours. This smoke is similar to a brisket smoke.
Wrap and finish smoking. Remove the ribs from the smoker and wrap in foil to make a pouch. Pour the beef broth over the ribs. Close the pouch tightly and smoke until the ribs reach an internal temperature of 205-210 degrees F (this smoke goes higher in temp than brisket because it is pretty tough).
Rest and serve. Remove the ribs from the smoker, and let them rest in the sealed foil for 30 minutes. You can serve each short rib individually (you should have about 6 cuts of short ribs), or you can shred it and serve it on top of chili, stew, tacos, or nachos. Enjoy this meat any way you would enjoy pulled meat.
Original of the video here
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