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What do you when you LOVE ribs but do not eat pork? Learn to cook beef ribs!
I have truly come to love beef ribs, maybe even better than my memory of baby back ribs. Now maybe my memory has faded a bit but I love the meatiness of a beef rib. I have made a number of recipes using the short rib and using the long boned beef rib. Here is a KINGSIZED SMOKED BEEF RIB – now that is big. Or this SMOKED VERSION with a great char. Or this SMOKED BEEF SHORT RIB recipe.
Smoked Short Ribs
The biggest difference between my earlier versions and this smoked version is the smoker. The earlier versions used my GREEN EGG. The version in this post was cooked on a TRAEGER SMOKER. There are a couple of meaningful differences between the two smokers. The Green Egg gets a deeper smoke but the wood source is at the bottom and once you start, you cannot add wood. The Traeger is great for a quick smoke because the pellets heat up real quick. After using the Traeger a bit, I have found that I want more smoke for longer cooking. One of my friends told me about the TUBE SMOKER. This is a great invention that adds more smoke during cooking.
Compared to most of my smoke recipes, I would say I used more spice ingredients than almost any other recipe. The fun spices I used included ancho chili powder, smoked sea salt and maybe my favorite spice – Sunny Oaxaca. It is a coffee based spice perfect for smoking and grilling.
The spice ingredients.
Spice Ingredients
The spiced short ribs.
Spiced Short Ribs
The smoked short ribs plated.
Smoked Short Ribs Plated
Smoked Short Ribs
I cannot get enough smoke - on my food. These Smoked Short Ribs satisfy the non-pork eater for sure or a great alternative to your baby back ribs.
Ingredients
- 4 Whole Beef Short Ribs
- 1 Tbsp Spanish Paprika
- 2 Tsp Lemon Pepper
- 2 Tsp Salt
- 1 Tsp Cumin
- 2 Tsp Ancho Chili Powder
- 1 Tsp Smoked Sea Salt
- 1 Tsp Sunny Oaxaca
Instructions
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Prepare your smoker for the cooking on 225 - 250 degrees. I used the Traeger with mesquite and cherry pellets. Mix all the spice ingredients in a bowl. Liberally apply to the ribs.
Place the ribs on the smoker and just wait for it to do its magic.
After 3 hours, remove the smoked beef ribs and let them rest for 10 minutes.
Serve and enjoy!
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