Beef Short Ribs

1. 1

   Coat the short ribs liberally with the Brown Sugar Rub on both sides.

2. 2

   It is not necessary to rub the spices into the meat, rather sprinkle an even layer over the top.

3. 3

   Refrigerate overnight.

4. 4

   Preheat your smoker to 225 degrees F. Add a log of hickory.

5. 5

   Place the meat in the smoker and maintain temperature at or around 225 degrees F for 12 to 14 hours, or until done.

6. 6

   Replace the hickory logs as they expire.

7. 7

   Test the meat by twisting one of the exposed bones.

8. 8

   If the bone moves easily the meat is done.

9. 9

   Allow the meat to rest for 30 minutes.

10. 10

    Cut each plate into 4 portions.

11. 11

    Serve with BBQ sauce.

12. 12

    Combine the sugars, salt, black pepper and cayenne, and mix thoroughly.

* Per serving · 4 servings · Values may vary.

No additional tips available.