Smoked Beef Short Ribs

Smoked Beef Short Ribs are succulent and richly flavored, perfect for BBQ lovers. Slow-cooked to perfection, these ribs are infused with smoky goodness and a savory spice blend that will elevate any gathering.

Ingredients

• Beef short ribs - 1 kg
• Olive oil - 2 tablespoons
• Salt - 1 teaspoon
• Black pepper - 1 teaspoon
• Smoked paprika - 2 teaspoons
• Garlic powder - 1 teaspoon
• Onion powder - 1 teaspoon
• Brown sugar - 1 tablespoon
• Apple cider vinegar - 60 ml
• BBQ sauce (gluten-free) - 120 ml
• Wood chips (hickory or mesquite) - 1 cup

Steps

1. Preheat your smoker to 107°C (225°F).
2. In a small bowl, mix the salt, black pepper, smoked paprika, garlic powder, onion powder, and brown sugar to create a rub.
3. Pat the beef short ribs dry with paper towels and rub them with olive oil, then apply the spice rub evenly over the ribs.
4. Let the ribs sit at room temperature for about 30 minutes to allow the rub to adhere.
5. Soak the wood chips in water for at least 30 minutes before smoking.
6. Place the soaked wood chips in the smoker box or directly on the coals if using a charcoal smoker.
7. Once the smoker reaches temperature, place the short ribs bone-side down on the grates.
8. Smoke the ribs for about 5 hours, maintaining a consistent temperature.
9. After 4 hours of smoking, brush the ribs with apple cider vinegar to keep them moist.
10. During the last 30 minutes of cooking, brush the ribs with your gluten-free BBQ sauce.
11. Remove the ribs from the smoker and let them rest for 15 minutes before slicing and serving.

Nutrition

• Calories: 720
• Protein: 60 g
• Carbs: 20 g
• Fiber: 0 g
• Sugar: 10 g
• Sodium: 900 mg
• Cholesterol: 120 mg
• Total Fat: 50 g
• Saturated Fat: 20 g
• Unsaturated Fat: 25 g
• Water: 0.5 L

Health Benefits

• Rich in protein, supporting muscle repair and growth.
• Contains essential vitamins and minerals such as iron and zinc.

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