Texan Heartland Recipe
Smoked Beef Short Ribs
- Servings
- 4
- Prep Time
- Cook Time
Big, rich, and deeply savory, these smoked beef short ribs are built for serious smokehouse flavor. Texan Heartland Smokehouse Beef & Steak Seasoning creates a bold crust with salt, pepper, smoked pepper, roasted garlic, toasted onion, smoked paprika, mustard, mushroom powder, chile powders, and a touch of sweetness, bringing out the natural richness of the beef while building a bark worthy of the grill or smoker.
Ingredients
- 4 beef short ribs, about 3-4 pounds total
- 1½ tablespoons yellow mustard or olive oil
- 2½ tablespoons Texan Heartland Smokehouse Beef & Steak Seasoning
- ½ cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon unsalted butter, optional
- Pickles, onions, or barbecue sauce, optional for serving
Directions
- Prepare the smoker: Heat smoker to 250°F using oak, hickory, or pecan wood.
- Season the ribs: Pat beef short ribs dry, coat lightly with mustard or olive oil, then season generously with Texan Heartland Smokehouse Beef & Steak Seasoning.
- Start smoking: Place ribs bone-side down on the smoker and cook for 3 hours, or until a dark bark begins to form.
- Add moisture: Mix beef broth and Worcestershire sauce, then lightly spritz or brush the ribs every 45-60 minutes as needed.
- Wrap the ribs: Once the bark is set, wrap ribs tightly in butcher paper or foil with a small splash of the broth mixture and butter if using.
- Cook until tender: Return wrapped ribs to the smoker and cook for 2-3 more hours, or until the meat is probe-tender and reaches about 200-205°F.
- Rest before serving: Let ribs rest, still wrapped, for 30-45 minutes before slicing or serving whole.
- Serve and enjoy: Serve with pickles, onions, or barbecue sauce if desired.
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