Smoked Beef Short Ribs
Texan Heartland
4
15 minutes
6 hours
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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