The weather is nice today in Florida and I’ve got food on the mind. In the refrigerator is a mess of beef short ribs just dying to be smoked. So what’s a man to do? Oblige them of course! Beef short ribs are one of my favorites. While not as popular as pork back ribs, I find these just as delicious if you cook them right.
The first thing we’re going to need to do is prep them by rubbing them with a dry rub for two to four hours prior to placing them in the smoker. You can also put the rubbed ribs in the refrigerator overnight to give even more flavor but I think four hours is about right for my taste. Here’s what your going to need for the rub:
2 tablespoons of kosher salt 2 teaspoons of coarse black pepper
2 teaspoons of paprika 1 teaspoon of cayenne pepper
1 teaspoon of dried Italian seasoning 1/2 teaspoon of ground cumin
1 teaspoon minced garlic 1 teaspoon brown sugar
Mix the ingredients together in a bowl. Lightly brush the ribs with oil and apply rub. In two to four hours they will be ready for the smoker.
Prep your smoker and choose your favorite smoking wood (hickory, mesquite, oak, etc). I like mesquite for my beef short ribs. Smoke the ribs at 225 to 250 degrees for 2.5 to 4 hours, depending on the size of the ribs. I’ll be smoking mine for 3 hours. If you want to you could finish them off on a hot grill to enhance them further. Enjoy with a nice Texas barbecue sauce or eat them just as they are. I’ll also compliment the ribs with a nice baked sweet potato and salad.