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Beef Short Rib Recipe

Beef Short Rib Recipes

My Beef Short Ribs Recipe involves just three simple steps and six easy ingredients, resulting in incredibly juicy ribs that you'll want to make again and again!
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Course: Main Course
Cuisine: American
Keyword: Beef Short Rib Recipes
Prep Time: 5 minutes
Cook Time: 4 hours
Total Time: 4 hours 5 minutes
Servings: 4 people

Ingredients

  • 4 Beef short ribs
  • 2 Tablespoons Paprika
  • 1 Tablespoon Black pepper
  • 1 Tablespoon Coarse salt
  • 1 Tablespoon Garlic powder
  • Apple cider vinegar

Instructions

  • Optional: For added flavor, generously season your ribs with coarse salt the night before. Allow them to rest uncovered in the refrigerator overnight.
  • Begin by preheating your smoker to 285°F. While it heats, prepare a spray bottle filled with apple cider vinegar. Combine the paprika, black pepper, and garlic powder in a bowl. Thoroughly coat the beef ribs with this spice blend, ensuring an even coverage on all sides by firmly patting the seasoning into the meat.
  • Place the seasoned ribs in the smoker and cook them for about 4 hours. To keep the meat moist and tender, spritz it with apple cider vinegar every hour. The ribs are ready when a meat thermometer easily pierces through the meat without any resistance.
  • Once done, remove the ribs from the smoker. Serve them immediately, ideally with a side of homemade BBQ sauce for an extra burst of flavor.

Notes

Any type of pellet will work for this recipe, but I always prefer hickory for beef! If your ribs are particularly thick, check them at the 4-hour mark to see if they need more time. The meat should be tender as butter and read 190°F or higher. I highly recommend using a pellet smoker for all smoked recipes; they are easy to use, versatile, and user-friendly. I use a Wood Pellet Grill and Smoker like this one. There's no need for a specific amount of apple cider vinegar; just give the meat a spritz or two to keep it looking nice and moist! When shopping for ribs, look for heavily marbled meat, as this fat marbling results in the most flavorful meat. I suggest choosing bone-in, English-style short ribs.