Big, meaty beef short ribs seasoned simply and smoked low and slow until incredibly tender. A long rest allows the juices to redistribute before the meat is removed from the bones and sliced.
Servings: Depends on size of rack
Prep Time: About 10 minutes
Cook Time: 8–10 hours, plus at least 1 hour resting
Ingredients:
- 1 rack beef short ribs
- Meat Church Holy Cow BBQ Rub, as needed
Instructions:
- Preheat a pellet grill or smoker to 250°F.
- Season the beef short ribs generously on all sides with Meat Church Holy Cow BBQ Rub.
- Place the ribs in the smoker meat-side up.
- Smoke for approximately 8–10 hours, or until the internal temperature reaches about 210°F and the meat is very tender.
- Remove the ribs from the smoker and allow them to rest for at least 1 hour, or until the internal temperature has dropped to approximately 140–160°F.
- Remove the meat from the bones and slice.
- Serve warm.
Tip: Cooking time is only a guide. The ribs are ready when they're tender, so use the internal temperature along with feel rather than relying solely on the clock. Allowing plenty of time for the rest is an important part of the process.
Source: Meat Church BBQ