We love smoke in my family but I mean the healthy kind. We love to cook using the smoker. I have said this before but I must have lived some prior life in the South. I not only love smoking my food but I love so many of the trimmings. As a matter of fact, my family must have been with me too. They love smoke as well. Now if you are reading this post about these Smoked Beef Short Ribs and you hail from the South, you probably don’t think this is such a big deal. But I tell you that the vast majority of Northerners are not fans of smoke. I feel like I have seen many a Southern restaurant or BBQ restaurant fail in Chicago.
Now back to the Smoked Beef Short Ribs. I would say the secret to good smoked meats is not to do too much. I like dry rubs and I like to baste the meats as well. For this slow cooked meat, I only applied a dry rub. They cooked on the smoker for more than 3 hours. The spices, the smoke create such a deep, rich flavor and texture. Yum.
- 2 double beef short ribs (find the long bone – not sure what you call this particular style)
- 2 – 3 tbsp each smoked paprika and seasoned salt
- 1 tbsp each annatto (achiote molido) and Mexican Chili powder
Combine the spice mixture and rub generously on the ribs. Set aside for 30 minutes. Meanwhile, prepare your smoker to 225 degrees. I used cherry wood for my smoking. The cherry wood chips get soaked in water for 20 minutes before added to the smoker. For you real BBQ’ers, I use chunk wood charcoal for my heat. Now here is where the recipe gets difficult. Put the ribs in the smoker and come back when complete. I also cooked some chicken at the same time so when I came to take the chicken off the smoker, I upped the heat to 275 degrees for about half the cooking time.
Serve and enjoy!