Indulge in tender, smoky beef short ribs with a flavorful bark, perfect for your next BBQ gathering.

Main:

Spritz:

BBQ Tools:

Prepare the Ribs:
Trim any excess fat from the ribs, leaving about 1/4 inch. Apply a thin layer of mayonnaise as a binder.
Apply the Rub:
Generously coat the ribs with Beefy Beef Rub, ensuring all sides are covered.
Preheat the Smoker:
Set your smoker to 225°F (107°C) using oak wood for a balanced smoke flavor.
Smoke the Ribs:
Place the ribs in the smoker and cook until the internal temperature reaches 195°F (90°C), which may take approximately 4 hours.
Spritzing:
Every hour, spritz the ribs with the water, beef broth, and soy sauce mixture to maintain moisture and enhance flavor.
Wrapping:
Once the ribs reach an internal temperature of 160°F (71°C), wrap them in butcher paper to retain moisture and continue cooking until the desired tenderness is achieved.
Resting:
After removing from the smoker, let the ribs rest for at least 15 minutes before slicing to allow juices to redistribute.

Using butcher paper instead of foil helps preserve the bark’s texture.

Adjust the spritz mixture to your taste preferences; some variations include adding apple cider vinegar or beer.

Ensure your smoker maintains a consistent temperature for optimal results

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