There’s a certain charm in smoked food. The aroma, the layers of flavor, and the joy of the method itself. And when it comes to smoked beef short ribs, that charm takes on a whole new dimension. To boost this culinary experience, we’ve presented a spicy twist: this Louisiana hot sauce.
This addition infuses the short ribs with a fiery kick, completing a harmonious blend of smoky and spicy flavors. If you’ve been on the quest for a dish that combines the rich tradition of smoking with the boldness of Louisiana cuisine, you’re in for a treat.
Ingredients
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1 rack beef short ribs (4–6 pieces)
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3 Tbsp apple cider vinegar (for spritzing)
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½ cup barbecue sauce
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2 Tbsp Louisiana hot sauce (adjust to your heat preference)
For the Dry Rub:
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2 Tbsp paprika
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1 Tbsp kosher salt
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1 Tbsp black pepper
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1 ½ tsp garlic powder
Instructions
1. Prep the smoker
Preheat your smoker to 225°F (107°C). Trim any silver skin or excess fat from the short ribs to help the seasoning adhere better.
2. Season the ribs
Mix together paprika, salt, black pepper, and garlic powder. Generously coat the ribs on all sides with the dry rub. Let the ribs sit at room temperature for 1–2 hours to allow the flavors to penetrate.
3. Smoke the ribs
Place the ribs in the smoker, bone-side down. Smoke for 3–4 hours, spritzing the ribs lightly with apple cider vinegar every 30 minutes to keep them moist.
4. Continue smoking
Keep smoking the ribs until the internal temperature reaches 200–205°F (93–96°C) — this usually takes another 2–3 hours. The meat should feel tender when probed with a thermometer.
5. Glaze and finish
In the last 15–30 minutes of cooking, brush the ribs generously with a mix of barbecue sauce and Louisiana hot sauce for a sticky, flavorful finish.
6. Rest and serve
Remove the ribs from the smoker and tent them loosely with foil. Let them rest for 20–30 minutes before slicing between the bones and serving.
Tips for Perfect Smoked Ribs
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Use the right wood: Oak, hickory, or pecan wood chunks deliver the best flavor for beef ribs.
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Don’t rush the cook: Low and slow is the secret to tender, juicy meat.
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Adjust the heat: Prefer a milder glaze? Reduce the hot sauce or mix it with a sweeter barbecue sauce.
Storage & Reheating
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Refrigerate: Store leftovers in an airtight container for up to 3 days.
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Freeze: Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently in the oven at 250°F (120°C) until warmed through.
Did you like your smoked beef short ribs? Share the love and the taste! Pin the image below to your Pinterest and let your followers get a hint of this smoky sensation!
Why You’ll Relish These Smoked Beef Short Ribs:
Deep Smoky Undertones: Thanks to the particular smoking process of beef short ribs, every bite offers a genuine smoky flavor that’s hard to replicate.
Fiery Louisiana Twist: The hot sauce doesn’t just add warmth; it introduces a depth of flavor, making each rib a spicy treat.
Melt-in-the-Mouth Texture: Slow and steady wins the race. The ribs are smoked to perfection, ensuring they’re fall-off-the-bone tender.
Crowd-Pleaser: Whether it’s a backyard BBQ or a family dinner, these ribs promise to steal the show.
Perfect Balance: The blend of smoky, spicy, and savory ensures a well-rounded flavor profile that’s both bold and balanced.
Variations to Try:
Sweet and Spicy: Swap out half of the Louisiana hot sauce for a sweet chili sauce. This gives a delightful sweet-spicy balance to your short ribs.
Herb Infusion: Add finely chopped rosemary or thyme to the seasoning mix for an aromatic twist.
Tangy Twist: Introduce a splash of lime or lemon juice to the barbecue sauce for a zesty finish.
Extra Heat: Add a sprinkle of crushed red pepper flakes to the seasoning for those who love an extra kick.
Asian Flair: Add soy sauce and sesame oil to the barbecue sauce mixture. Garnish with sesame seeds and sliced green onions for an Asian-inspired variation.
Mediterranean Mood: Add some crushed fennel seeds and a hint of oregano to the seasoning. Once cooked, drizzle with olive oil and sprinkle with fresh parsley.
Smoky Depth: Introduce a teaspoon of liquid smoke to the barbecue and hot sauce mixture, further improving the smoky profile.
Creamy Finish: After smoking, brush the ribs with a blend of barbecue sauce, hot sauce, and a dollop of sour cream. This gives a creamy texture and a tangy taste to the ribs.
Tips and Tricks for Perfect Smoked Beef Short Ribs:
- Choose Quality Ribs: Always opt for fresh, high-quality beef short ribs. They might be a bit more expensive, but the flavor and texture returns are worth it.
- Bone-In vs. Boneless: While both types are good, bone-in ribs tend to be juicier and more flavorful. The bone also serves as a heat conductor, ensuring even cooking.
- Temperature Matters: Use a trustworthy meat thermometer to ensure your ribs reach the preferred internal temperature. This ensures they’re cooked perfectly and safe to eat.
- Let Them Rest: After smoking, allow your ribs to rest for at least 20-30 minutes. This ensures the juices redistribute, causing the meat even more succulent.
- Spritz Regularly: Regularly spritzing the ribs with apple cider vinegar or apple juice aids in keeping them moist and adds a subtle flavor.
- Avoid Over-smoking: While we adore that smoky flavor, there’s a fine line between just right and over-smoked. Keep an eye on your wood chips and ensure a steady, thin stream of smoke.
- Customize Your Wood: Various kinds of wood impart different flavors. To find your favorite, experiment with hickory, mesquite, cherry, or apple wood chips.
- Sauce Application: If you add sauce, do so during the last 30 minutes of smoking. This stops the sauce from burning but allows it to caramelize beautifully.
- Clean Your Grill: A clean grill ensures even heat distribution and prevents any old residues from tainting the flavor of your ribs.
