These smoked short ribs are tender that it will melt in your mouth like butter. Combined with a delicious smoky flavor, they will knock your socks off.
- 2 ½ pounds (or six large) beef short ribs
- 4 tablespoons extra virgin olive oil
- 4 tablespoon beef rub, (or equal parts salt and fresh ground pepper)
FOR THE SPRITZ
- 1 cup apple cider vinegar
- 1 cup apple juice
- Combine in a food safe spray bottle
FOR THE BATH (OPTIONAL)
- 1 cup red wine, like Cabernet Sauvignon or Malbec, something you would drink
- 1 cup beef broth
- 2 tablespoons butter
- 2 tablespoons dry rub, or simple salt and pepper
- 2 tablespoons Worcestershire sauce
- Preheat your pellet smoker to 225 °F.
- Trim excess fat and membrane off of the ribs, then coat all sides of the beef in olive oil and your rub.
- Place beef on the smoker for about 3 hours, until the color is mahogany and a nice crust has set. After smoking for 1 hour, start spraying the meat every 30 minutes with your spritz until you wrap.
- At the 3-hour mark, place the ribs in a baking dish along with your bath ingredients and then cover with foil for about 2 hours until the internal temperature reaches 200 °F.
- Serve when the beef is tender and almost falling off the bone. If they appear rubbery or spongy, they are not quite cooked through yet, so keep going until it reaches 200-205 °F or until an instant read thermometer inserts into the meat like it's room temperature butter.