Smoked Beef Short Ribs

Grilled beef short ribs on the Big Green Egg are smoked with a beef barbecue rub and then slow-cooked to their final temperature in a bath of red wine, butter, and beef broth.

Leah @ Beyer Beware

Smoked beef short ribs on the Big Green Egg are grilled with a beef barbecue rub and then slow-cooked to their final temperature in a bath of red wine, butter, and beef broth.

5 from 4 votes

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Prep Time 15

Cook Time 4

Resting Time 1

Total Time 5 15

Course Entree, Main Course

Cuisine BBQ

Servings Servings

Calories 293 kcal

Ingredients

2 pounds beef short ribs
¼ cup BBQ rub
1 cup red wine
1 cup beef broth
½ cup Worcestershire sauce
½ cup butter

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Instructions

Preheat your smoker to 250° with lump charcoal and the smoking wood of your choice.
Cut apart the short ribs into indvidual ribs. If there is a membrane on the backside of the ribs, remove it as well. Coat the short ribs in the BBQ seasoning.
If you using a Big Green Egg to smoke, place the diffusing plate on the grill. Place a drip pan with water in it on the diffuser, then cover with the grate.
Place the short ribs on the grill bone side up.
Smoke for two hours. Then start basting with the combination of beef broth, red wine, and Worcestershire sauce every thirty minutes until the meat reaches 165 degrees.
When the short ribs get to 165°, place the short ribs in a pan. Then combine the basting juice with the melted butter and pour over the short ribs.
Cover with aluminum. Then continue to smoke until the short ribs reach 203-205°.
Let rest for an hour in a cooler to keep them warm.

Nutrition

Serving: 2ribsCalories: 293kcalCarbohydrates: 6gProtein: 16gFat: 20gSaturated Fat: 11gCholesterol: 79mgSodium: 437mgPotassium: 502mgFiber: 1gSugar: 2gVitamin A: 426IUVitamin C: 2mgCalcium: 54mgIron: 4mg

Keyword Smoked Beef Short Ribs

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