Texas Smoky Short Ribs
Indulge in the robust, smoky flavors of Texas with these mouthwatering Texas Smoky Short Ribs. This recipe transforms tender beef short ribs into a barbecue masterpiece by slow-smoking them to perfection over hickory or mesquite wood chips. A bold dry rub packed with paprika, chili powder, and brown sugar infuses each rib with irresistible layers of heat and sweetness, while periodic spritzes of apple cider vinegar and beef broth keep the meat moist and flavorful. Finished with a sticky barbecue glaze, these ribs boast a tender, fall-off-the-bone texture and a deep, smoky aroma. Perfect for backyard gatherings or weekend feasts, serve these smoky short ribs with extra barbecue sauce for dipping and a side of your favorite southern classics for a crowd-pleasing meal!
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Recipe Information
Ingredients
- 4 pounds beef short ribs
- 2 tablespoons kosher salt
- 2 tablespoons black pepper
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 1 cup apple cider vinegar
- 1 cup beef broth
- 1 cup barbecue sauce
- 2 cups wood chips (hickory or mesquite, if smoking)
Instructions
Trim excess fat from the beef short ribs and pat them dry with paper towels.
In a small bowl, combine kosher salt, black pepper, paprika, garlic powder, onion powder, chili powder, brown sugar, and smoked paprika to create a dry rub.
Generously coat the short ribs with the dry rub, ensuring each rib is evenly covered. Let the ribs sit at room temperature for 30 minutes to absorb the flavors.
If smoking the ribs, pre-soak the wood chips in water for 30 minutes. Preheat your smoker to 225°F (110°C) or set your grill for indirect cooking at the same temperature.
Place the ribs in the smoker or on the grill over indirect heat. Add the soaked wood chips to generate smoke and close the lid.
Smoke the ribs for about 3 hours, spritzing every hour with a mixture of apple cider vinegar and beef broth to keep them moist.
After 3 hours, wrap the ribs in aluminum foil and pour a bit of the apple cider vinegar mixture inside to braise. Return the ribs to the smoker or grill and continue cooking for another 2 hours.
Remove the ribs from the foil and brush them with barbecue sauce. Place them back in the smoker or on the grill for another 30 minutes to develop a sticky glaze.
Once the ribs are tender and the meat easily pulls away from the bone, remove them from the smoker or grill and let them rest for 10 minutes.
Serve the smoky short ribs hot with additional barbecue sauce on the side.
Nutrition Facts
Calories |
5373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 261.4 g | 335% | |
| Saturated Fat | 100.8 g | 504% | |
| Polyunsaturated Fat | 10.4 g | ||
| Cholesterol | 1216 mg | 405% | |
| Sodium | 19211 mg | 835% | |
| Total Carbohydrate | 388.8 g | 141% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 290.6 g | ||
| Protein | 341.7 g | 683% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 703 mg | 54% | |
| Iron | 37.1 mg | 206% | |
| Potassium | 7064 mg | 150% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
