Smoked Beef Short Ribs

These Smoked Beef Short Ribs will take your barbecue up a notch for your Fourth of July celebration.   BBQ Hall of Famer Melissa Cookston’s star-spangled spread of recipes including sides, entrees, and desserts will make you the grill champion for America’s 243^rd birthday this year! Check my recipe tab for other Fourth of July recipes. 

Smoked Beef Short Ribs

• 7-8 beef short ribs
• 1 tablespoon olive oil
• 4 tablespoons Grillin Shake
• ¼ cup beef stock
• ¼ cup BBQ sauce (if desired)

Prepare a smoker to run at 275 degrees. Or you can set up a grill to run on indirect heat by placing all the charcoal on one side and your meat over the other side. Remove ribs from wrapping and let come to room temp for about 30 minutes.

Lightly coat the meat with olive oil, then sprinkle heavily with grillin’ shake

Place on smoker for 2 1/2 to 3 hours, or until meat has pulled back from the bones about 1" (if using full pieces. If you are using cut short ribs, just look for when the meat has shrank back from the bones on both sides and the meat looks about 20% smaller- this could be in as little as an hour. It's ok, it's going to taste great even if you miss this some!)

Place the meat on a large piece of foil and add in 3-4 TBS of beef stock. Wrap fully and place back in smoker.

Continue to cook for 1-2 hours, or until meat is absolutely soft to the touch and the bones can be removed easily. I don't cook them to quite the soft texture as when I braise them, but you can easily do this if you prefer.

Slice and serve!