Smoked Beef Short Ribs
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Bbq · 480 min · Beef · gluten-free, dairy-free, keto, low-carb, high-protein
518 cal
40g protein
4g carbs
38g fat
per serving · estimated
Ingredients
- 1 3/4 lb bone-in beef plate short ribs
- 3/4 tbsp coarse kosher salt
- 3/4 tbsp coarse ground black pepper
- 1/4 tbsp granulated garlic
- 1/4 tbsp yellow mustard
- 1/4 cup beef broth
- 2 chunks post oak wood chunks
Method (tap to check — screen stays awake)
- Trim the fat cap and silverskin from the short ribs and coat lightly with mustard.
- Combine equal parts salt and pepper with garlic and season the ribs on all sides.
- Set the smoker to 250°F with post oak and smoke the ribs bone-side down, spritzing with beef broth after the first 3 hours.
- Continue smoking until the internal temperature reaches 205°F and the meat is probe-tender, about 7 to 8 hours total.
- Rest the ribs 30 minutes, then slice between the bones into individual portions.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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