Blast ‘n’ Baste Smoky BBQ Beef Ribs

Allergens

None

Ingredients

• 4 lbs beef short ribs (cross
• cut)
• 1 cup applewood chips, soaked in water for 30 minutes
• 1 cup BBQ Smokehouse Rub (see recipe below)
• 1 cup Smoky Sweet Glaze (see recipe below) BBQ Smokehouse Rub:
• 2 tbsp paprika
• 2 tbsp brown sugar
• 2 tsp kosher salt
• 2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp dried oregano Smoky Sweet Glaze:
• 1 cup ketchup
• 1/2 cup apple cider vinegar
• 1/2 cup brown sugar
• 1/4 cup molasses
• 2 tbsp Worcestershire sauce
• 2 tsp chili powder
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp ground cumin
• Salt and pepper, to taste

Instructions

1. In a small bowl, mix together all ingredients for the BBQ Smokehouse Rub.
2. In another bowl, whisk together ingredients for the Smoky Sweet Glaze and set aside.
3. Preheat your grill or smoker to 250°F (120°C). Add soaked applewood chips to create a smoke environment.
4. Pat dry the beef short ribs with paper towels, then season generously on all sides with the BBQ Smokehouse Rub.
5. Place ribs on the grill grates, fat side up, and cook for 3 hours, maintaining the temperature between 225°F (108°C) and 250°F (120°C). Baste with half of the Smoky Sweet Glaze during the last hour of cooking.
6. Once the ribs are tender and have an internal temperature of 195 203°F (90 94°C), remove from heat. Let rest for 10 minutes before serving.

Chef’s Insight

For a more tender rib, consider wrapping them in aluminum foil during the initial cooking phase before finishing them on the grill for that perfect smoky char.

Notes

Adjust the smokiness and sweetness to your taste by adding more BBQ Smokehouse Rub or Smoky Sweet Glaze as desired.