Our beef ribs are meaty and tender when cooked low and slow. We prefer to smoke these for an extra-delicious flavor profile.
To simplify the buying process for our customers, our beef is priced for the weight range it falls in.
Smoked Short Ribs Recipe:
This cut couldn't get any easier... Preheat Smoker to 225 degrees at high smoke. Remove the fat cap and silver skin from the top of the ribs (meat side not bone side). Slather with your favorite mustard (spicy brown, dijon, regular yellow, but wouldn't use a grainy type) and then lightly season your favorite BBQ Beef Rub. Pop on the smoker and let them go (almost) all day until they have reached an internal temp of 205 degrees. Depending on the thickness, they can take anywhere from 8-10 hours. Be sure to check on them every couple hours to ensure some aren't getting more hot than others. Optional for a little softer crust: Spritz the ribs with beef broth every hour after they've reached 165 degrees internal temp until they reach the 205 internal temp. Allow to rest at room temp under a foil tent for at least 30 minutes before devouring.
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