Smoked Beef Short Rib
Course: Main
Servings
4-6
servingsCooking time
4
hoursThese beef short ribs are injected, seasoned, and smoked for hours until they reach tender perfection. Wrapped with apple juice for moisture and finished with sauce, they deliver deep, smoky flavor BBQ Warrior-style.
Ingredients
2-3 Lbs 2-3 Beef short ribs
16 ounces 16 Beef broth
Myron's Mixon Hickory salt to taste (or your favorite smoked salt
Myron Mixon's Hickory Rub (or your favorite BBQ rub)
1-2 tbsp 1-2 Vegetable oil
2 cups 2 Apple juice
Myron Mixon's Hickory BBQ Sauce (optional)
Directions
- Preheat smoker to 300 degrees
- Trim fat from top of rib. Leave membrane on back to keep meat from falling off the bone when done. (if these were port ribs you would remove the membrane)
- Combine beef broth and hickory salt. Inject half of the mixture into each beef rib.
- Apply a little vegetable oil on meat to help rub adhere. Put a medium coat of rub on top, bottom,
sides of rib then do the same with hickory salt. - Put on smoker and cook for 2 hours on grill rack. Remove and place in pan with 2 cups of apple juice
covered with foil. Place back on smoker for 2-3 hours or until internal meat temp is 210°F. - Remove and sauce. Rest for at least 15 minutes before serving.
