Overnight Beef Short Ribs
- 1 RecTeq RT-700 Bull Smoker (or other pellet smoker)
- 1 box of cotton and latex gloves
- 1 Thermapro Instant Read Thermometer
- 1 sauce brush
- 1 boning knife or slicing knife
- 8 tbsp Yellow Mustard (approximate)
- 6 tbsp Kosher Salt
- 6 tbsp Pepper
- 3 tbsp granulated garlic
- 1-2 Beef Rib slabs (Costco is a good source)
- 4 tbsp Apple Cider vinegar (optional)
- 1 roll butcher paper (optional)
- 1 jar Stubbs BBQ Sauce (original)
- At least 1 hour in advance, prep the meat by rubbing with mustard and sprinkling on SPG (salt – pepper – garlic) to coat all sides.
- Preheat smoker to 225 degrees. (In the video I cooked at 250 but next time I'd do 225)
- Put the meat on the smoker for 8 hours, unwrapped, until internal temperature reaches 210 degrees.
- If desired, you can spray with apple cider vinegar during the cook if the bark starts to look dry.
- If desired, you can wrap in butcher paper after 5-6 hours when internal temperature reaches 165 degrees.
- Allow meat to rest at least 30 minutes after removing from the smoker.
- Slice the ribs apart.
- Apply BBQ sauce to the top of the rib, and the side if desired.
My overnight cook of beef short ribs on my RecTeq RT-700 Bull smoker. 7.5 hours at 250 degrees, no wrap. Prep was yellow mustard binder and SPG: 3 tbsp salt, 3 tbsp pepper, 2 tbsp granulated garlic. Inspired by these 3 videos:
- Meat Church: Beef Ribs – Hardcore BBQ Series Part 5 of 9
- Harry Soo: Beef Short Ribs Texas BBQ Smoked Easy How-To
- All Things BBQ: Smoked Beef Short Ribs with Chimichurri
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