Smoked Beef Shortribs

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flash

Smoking Guru
Original poster
OTBS Member
Mar 30, 2007
5,280
45
Chiefland/Cedar Key, Fl
Finally found some Beef Short Ribs on sale. Not seeing it that much anymore. So snatched up three packs and marinated them in Mojo Crillio for the night. Next day placed them in aluminum pans with some of the Mojo to spoon over them as they cooked. Also added some MDM Rib Rub, along with some Durkee's Mesquite Rub.

39351d59_BeefShortRibs0065.jpg


Smoker set at 225º  Using a combo of Oak and Cherry wood.

897f9d00_BeefShortRibs0068.jpg


These will go for only about 4 hours, bigger ones maybe 4 1/2. Rotate the ribs around and continue to spoon some of the Mojo over the ribs as they smoke.

814978b3_BeefShortRibs0069.jpg


All nice and done and VERY tender. Mrs Flash had to beat herself back from eating too many. Me too.
 
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I gotta get me some beef short ribs.  They are always my favorite when at a restaurant that serves smoked meat. But you know what??  I, (and I imagine most of you) can do just as good a job of grilling & smoking than any establishment can--and for 1/4 of the the cost.  That means more $$ for other essentials, like beverages!!  Thanks for the inspiration.
 
Flash, those are the best looking short ribs I think I have seen without some kind of foil involved.

Great job for sure!

Good luck and good smoking.
 
Flash, those are the best looking short ribs I think I have seen without some kind of foil involved.

Great job for sure!

Good luck and good smoking.


Thanks Merv. This is a simple process that seems to supply us with very tender and juicy short ribs, as the ribs seem to braise some in the mojo. As the fat breaks down, I do pour a little of that fat off, then the last half hour on the smoker they are removed from pan and placed right on the grate. Firms them up a bit.
 
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Flash, mornin'.....those ribs look awesome.........I haven't seen ribs like that in years....somebody screwed up and left meat on the bone.....I would have grabbed those up in a hearbeat like you did......

How did you like the mojo crillio on the beef ??? The stuff you sent me we regularly use on chicken and pork...I really like the citrus flavor.....it adds a "wake up" dimension to the flavor profile...Thanks again for takin' care of me with the mojo...........Dave
 
Flash, mornin'.....those ribs look awesome.........I haven't seen ribs like that in years....somebody screwed up and left meat on the bone.....I would have grabbed those up in a hearbeat like you did......

How did you like the mojo crillio on the beef ??? The stuff you sent me we regularly use on chicken and pork...I really like the citrus flavor.....it adds a "wake up" dimension to the flavor profile...Thanks again for takin' care of me with the mojo...........Dave


 Personally I like Mojo on beef more than anything. Pork second, then chicken. It does add that nice "tang" I am looking for in my BBQ. Glad to hear you are enjoying it.
 
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