Ingredients
Scale
12 lbs Chairman’s Reserve Beef Short Ribs
For the dry rub:
- 3 Tbsp Maple sugar
- 3 Tbsp Fennel pepper
- 3 Tbsp Smoked sea salt
- 3 Tbsp Smoked paprika
- 2 Tbsp Garlic powder
- 2Tbsp Onion powder
For the sauce:
- 1/2 C Apple cider vinegar
- 1 Tbsp Sesame oil
- 1/4 C Mirin
- 1/4 C Rice vinegar
- 1/2 C Honey
- 1/2 C Soy sauce
- 6 small dried chiles (1 Tbsp crushed red pepper will work)
Instructions
Smoke the ribs:
- Prepare beef short ribs by removing any silver skin and excess fat.
- Mix all ingredients for the rub in a medium bowl and rub over entire short ribs. Pat down with your hands to get spices to adhere.
- Preheat Smoker to 235° Fahrenheit.
- Place ribs on rack and smoke for 7-8 hours or until fork tender. (If ribs start to get dry to the touch simply mist with some water or cider vinegar)
- When ribs are about an hour from finished, start making the sauce.
Make the sauce:
- In a medium sauce pan add all ingredients and allow to simmer over med-low heat for 30 minutes, stirring often.
- Remove from heat and allow to cool to room temperature.
Finish the ribs:
- Brush ribs with sauce often in last 30 minutes of cooking.
- Reserve leftover sauce for brushing and dipping when ribs are served.
- Remove ribs from smoker and allow to rest for 10-15 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 8 hours
Nutrition
- Serving Size: 7 ounces
- Calories: 708
- Sugar: 18.9 g
- Sodium: 2822.8 mg
- Fat: 34.9 g
- Carbohydrates: 25.7 g
- Protein: 75.8 g
- Cholesterol: 292.4 mg
Keywords: short ribs, beef ribs, beef, smoked ribs, barbecue, bbq, smoker, spice rub, grilling