These came out so juicy and tender. I created a new butter and apple juice based marinade just for these. Beef ribs are the #1 choice for ribs in Texas, although there are still plenty of baby back pork ribs to be found in the smoke houses.
So if you like your beef cooked low and slow with plenty of smoke, you gotta try these out!
Smoked Boneless Beef Short Ribs
- 6 boneless beef short ribs
- 1 cup butter
- 1 cup apple juice
- 6 Tablespoons Worcestershire sauce
- 2 Tablespoon lemon juice
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- Melt butter in a saucepan.
- Add Worcestershire sauce, lemon juice, salt, pepper and garlic powder. Bring to a boil.
- Remove from heat and stir in the apple juice. Allow to cool.
- NOTE: This yields 2 cups. Should be more than enough.
Let's Smoke the Ribs!
- Prepare your smoker and maintain a temperature of 230° to 250° F. I used pecan and mesquite wood for these ribs, but you can certainly use your favorite wood instead.
- Once the smoker is ready, put the ribs on and brush both sides with the sauce. Close up the smoker.
- About every 20 minutes brush more sauce on both sides of the ribs. Continue this until the internal temperature of the ribs reaches about 160° F.
- Once the internal temperature of the ribs has reached 160° F, remove the ribs from the smoker and place them on a sheet of heavy duty aluminum foil, (big enough to completely wrap the ribs). Pour the remaining sauce on the ribs and allow it to pool in the foil. Tightly wrap in the aluminum foil. Place them back on the smoker and insert a meat thermometer into one of the ribs. Close up your smoker.
- Once the internal temperature reaches 200° F, remove them from the foil and place them back on the smoker for 30 minutes to allow the outside surface of the ribs to crisp up.
- Remove from the smoker and serve.