COOK IT.
Beef short ribs have some tough collagen that is hard to break down. The simmering liquid helps speed up the process while keeping the meat from drying out during the long cook. Braising breaks all that collagen down into tender, gelatinous meat that melts in your mouth when you bite into it.
Although it can vary slightly, beef short ribs are usually done when they reach an internal temperature of 200 to 205°F. If you pick up the rack and it bends while starting to slightly come apart, then they are ready to pull off the grill.
We recommend utilizing the sweet and savory flavors of the Louisiana Grills Competition Blend Wood for this recipe.
Note: This recipe uses the Louisiana Grills Beef and Brisket Rub seasoning.
Start up your grill. Then, set the temperature to 225°F.
In a food-safe spray bottle, combine the apple cider vinegar and apple juice. Set aside.
Flip the beef short ribs over, bone side up, and pull off the thick membrane. Discard. Flip the short ribs right side up and trim any excess fat from the top. Generously rub down the short ribs with olive oil and Beef and Brisket Rub.
Place the beef ribs on the center rack. Smoke for about 2 hours, until the short ribs have developed a crust and are a rich lacquered brown.
After 2 hours, remove the beef short ribs from the smoker, place in the heat-proof baking dish, and pour the apple cider vinegar and apple juice into the dish. Cover tightly with foil and smoke for another 1 ½-2 hours or until the ribs are fall-apart tender and register 200°F. Remove from the smoker and serve immediately.
Aluminum Foil
Heat Proof Baking Dish
For even more tender ribs, try dry brining with the Beef and Brisket Rub for 30 minutes prior to starting this recipe.