1 CUP Apple Cider Vinegar
1 Cup Apple Juice
4 Tablespoon Olive Oil
4 TBSP Pit Boss Beef and Brisket Rub
2 1/2 Pounds (or 6 large) Beef Short Rib(s)
These Smoked Beef Short Ribs are first smoked on the Pit Boss for 2 hours, naked on the grill gates, for maximum flavor absorption. After reaching an internal temperature of 145°F where the meat can no longer absorb smoke, the ribs are placed in a baking dish where they are braised in an apple juice and apple cider vinegar mixture that breaks down the fat and collagen, rendering out of this world fall off the bone ribs. The result is Smoked Beef Short Ribs that will have your guests begging to come back for more.
Although it can vary slightly, beef short ribs are usually done when they reach an internal temperature of 200 to 205°F. If you pick up the rack and it bends while starting to slightly come apart, then they are ready to pull off the grill.
We recommend utilizing the sweet and savory flavors of the Pit Boss Competition Blend Wood Pellets for this recipe.
Note: This recipe uses the Pit Boss Beef and Brisket Rub seasoning.
For even more tender ribs, try dry brining with the Beef and Brisket Rub for 30 minutes prior to starting this recipe.