Beef short ribs
Beef short ribs come from the lower portion of the cow's ribcage, specifically from the area between the brisket and the loin. This cut includes the rib bones and a portion of meat, making it flavorful and well-marbled. Beef short ribs are known for their rich taste and can be prepared using various cooking methods, including braising, smoking, or grilling, to bring out their delicious flavors and tenderness.Smoked beef short ribs with beef tallow are a delectable treat for meat lovers. The combination of smoky flavors and the richness of beef tallow creates a truly indulgent and memorable meal. Enjoy your delicious smoked beef short ribs!
Ingredients
- 4 to 6 beef short ribs
- 7-8 Tbsp Beef tallow Or unsalted butter
- Salt and pepper to taste
- Your favorite dry rub or seasoning optional
- 1-2 Cups apple juice for spritzing
- 2 Cups beef broth or any broth you have
Instructions
- Prepare the Ribs: Pat the beef short ribs dry with paper towels. Trim off any excess fat or silver skin from the surface of the ribs.
- Season the Ribs (Optional): If desired, season the ribs with your favorite dry rub or seasoning. Or just a simple 1:1 ratio salt & pepper
- Preheat the Smoker: Preheat your smoker or grill to a temperature of around 250 F . It’s essential to maintain a low and steady temperature for the best results.
- Smoke the Ribs: Place the beef short ribs on the smoker grates, ensuring they are not directly over the heat source. For best results, use indirect heat. Close the lid and let the ribs smoke for about 3-4 to hours or until they reach 160 F internal. I spritzed with apple juice every 35-40 minutes
- Remove from smoker or grill place in tinfoil pan, add 2 cups of beef broth & beef tallow or butter and cover with tinfoil and return back to the smoker or grill for 2-3 more hours or until it it hits ideal temperature for beef short ribs is around 195°F to 203°F (90°C to 95°C). This ensures the meat is tender and falls off the bone.
- Rest and Serve: Once the beef short ribs reach the desired temperature, remove them from the smoker and let them rest for a few minutes. Resting allows the juices to redistribute and results in a more flavorful and tender meat. Slice the ribs and serve them hot.
