Smoky Heritage Beef Short Ribs
Elevate your barbecue experience with these Smoky Heritage Beef Short Ribs, a savory delight that pairs richly flavored spices with a luscious glaze. Perfect for gatherings, this recipe takes you step-by-step through creating tender, succulent short ribs that will have everyone coming back for more. Bringing together the deep flavors of paprika, cayenne pepper, and the zing of vinegar, each bite is a harmonious explosion of taste. Cook these ribs low and slow in your smoker for a perfectly melded texture and flavor that can only come with time.
6
Servings
537
Calories
19
Ingredients
Ingredients
paprika
3/4 cup (ground)
black pepper
1/4 cup (ground)
salt
1/4 cup (coarse)
sugar
1/4 cup (granulated)
chili powder
2 tablespoons (ground)
garlic powder
2 tablespoons (ground)
onion powder
2 tablespoons (ground)
cayenne pepper
2 teaspoons (ground)
ketchup
1 1/2 cups (none)
beer
1 cup (none)
red wine vinegar
3/4 cup (none)
fresh cilantro
1/4 cup (minced)
brown sugar
3 tablespoons (packed)
Worcestershire sauce
2 tablespoons (none)
garlic cloves
2 (minced)
cumin
2 teaspoons (ground)
salt
1 1/2 teaspoons (fine)
Tabasco sauce
1 teaspoon (none)
beef short ribs
5-6 lbs (bone-in and cut between the ribs)
Instructions
1
The night before cooking, combine the rub ingredients (paprika, black pepper, salt, sugar, chili powder, garlic powder, onion powder, cayenne pepper, cumin) in a bowl.
2
Generously apply about half of the rub to the beef short ribs, ensuring an even coating over the entire surface.
3
Place the rubbed ribs in a resealable plastic bag, removing excess air, and refrigerate overnight to absorb the flavors.
4
The next day, prepare the glaze by combining ketchup, beer, red wine vinegar, minced fresh cilantro, brown sugar, Worcestershire sauce, minced garlic, salt, and Tabasco sauce in a medium saucepan.
5
Bring the mixture to a simmer over medium heat, then reduce to low and cook for about 30 minutes, stirring occasionally to allow the flavors to meld.
6
Preheat your smoker according to the manufacturer's instructions.
7
After the ribs have marinated overnight, remove them from the refrigerator and apply the remaining rub mixture evenly over the ribs.
8
Let the ribs rest at room temperature for 30 minutes to allow for even cooking.
9
Place the ribs in the smoker and cook them for approximately 4 to 5 hours, maintaining a consistent low temperature.
10
During the last hour of cooking, baste the ribs generously with the prepared glaze, allowing it to caramelize on the surface.
11
Return any leftover glaze to the stove and heat for an additional 15 minutes or until it thickens.
12
Once cooked, remove the ribs from the smoker and let them rest at room temperature for 10 minutes before slicing.
13
Trim any excess fat from the ribs and serve with the remaining glaze on the side.
Nutrition Information
38g
Fat
25g
Carbs
38g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Smoky Heritage Beef Short Ribs?
They are a savory barbecue dish featuring tender beef ribs seasoned with a complex dry rub and finished with a rich, tangy glaze.
How many pounds of beef ribs are required for this recipe?
The recipe calls for 5-6 lbs of bone-in beef short ribs, cut between the ribs.
How many servings does this recipe yield?
This recipe makes approximately 6 servings.
What is the calorie count per serving?
Each serving contains 537 calories.
How much protein is in one serving?
There are 38g of protein per serving.
What is the total fat content for this dish?
Each serving contains 38g of fat.
How many carbohydrates are in each serving?
There are 25g of carbohydrates per serving.
What spices are used in the dry rub?
The rub consists of paprika, black pepper, coarse salt, granulated sugar, chili powder, garlic powder, onion powder, cayenne pepper, and cumin.
When should I apply the initial rub to the meat?
You should apply about half of the rub to the ribs the night before you plan to cook them.
How long should the beef ribs marinate in the refrigerator?
The ribs should be refrigerated overnight in a resealable plastic bag to allow the flavors to absorb.
What is the process for preparing the ribs for marination?
Generously apply half the rub, place the ribs in a resealable bag, remove excess air, and refrigerate.
What ingredients are needed for the glaze?
The glaze is made from ketchup, beer, red wine vinegar, minced cilantro, brown sugar, Worcestershire sauce, minced garlic, fine salt, and Tabasco sauce.
How long should the glaze simmer on the stove?
The glaze should simmer over low heat for about 30 minutes to allow the flavors to meld.
What type of vinegar is used in the glaze recipe?
This recipe uses 3/4 cup of red wine vinegar.
Is there alcohol in the glaze?
Yes, the glaze contains 1 cup of beer.
How do I prepare the garlic for the glaze?
You should use 2 cloves of garlic, finely minced.
When is the remaining rub applied to the ribs?
Apply the remaining rub mixture evenly over the ribs after they have marinated overnight and been removed from the refrigerator.
Why should the ribs rest at room temperature for 30 minutes before smoking?
Resting the ribs at room temperature allows for more even cooking once they are placed in the smoker.
How long should the ribs cook in the smoker?
The ribs should cook for approximately 4 to 5 hours at a consistent low temperature.
What is the best way to maintain the smoker?
Follow the manufacturer's instructions to preheat and maintain a consistent low temperature throughout the cooking process.
When should the glaze be applied to the ribs?
Baste the ribs generously with the prepared glaze during the last hour of cooking.
What happens to the glaze during the final hour of smoking?
The glaze is allowed to caramelize on the surface of the ribs, creating a sweet and savory crust.
What should I do with the glaze once the ribs are done?
Heat any leftover glaze on the stove for an additional 15 minutes or until thickened, then serve it on the side.
How long do the ribs need to rest after cooking?
Let the ribs rest at room temperature for 10 minutes before slicing to ensure they remain succulent.
Should I trim the ribs before serving?
Yes, you should trim any excess fat from the ribs after they have rested and before serving.
What type of sugar is used in the dry rub?
Granulated sugar is used in the dry rub, while brown sugar is used for the glaze.
How much paprika is used in this recipe?
The recipe calls for 3/4 cup of ground paprika.
What kind of salt is recommended for the rub?
Coarse salt is recommended for the rub, whereas fine salt is used in the glaze.
Is fresh cilantro used in this recipe?
Yes, 1/4 cup of minced fresh cilantro is added to the glaze mixture.
What tags categorize this recipe?
This recipe is tagged as beef ribs, barbecue, smoked meat, comfort food, outdoor cooking, southern cuisine, and tender ribs.