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.

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.

Smoked Beef Short Ribs Recipe

Venture into the smoking world with a recipe that stands out. These beef short ribs, enriched with the boldness of Louisiana hot sauce, offer a unique blend of flavors. From the gentle smokiness to the specific spicy undertone, every bite is an experience. 

Ingredients:

• Beef Short Ribs: 1 rack 4-6 pieces
• Apple Cider Vinegar: 3 Tbsp (for spritzing)
• Barbecue Sauce: ½ cup
• Louisiana Hot Sauce: 2 tablespoons (or adjust according to your heat preference)

For the Seasoning Mixture:

• Paprika: 2 Tbsp
• Kosher Salt: 1 Tbsp
• Black Pepper: 1 Tbsp
• Garlic Powder: 1 ½ tsp

Instructions

• Preparation: Preheat your smoker to 225 degrees F. Trim any membranes or excess fat from the short ribs.
• Seasoning: Mix together the seasoning ingredients and rub onto both sides of your short ribs. Let them rest at room temperature for 1-2 hours.
• Smoking Time: Place the ribs in the smoker. Smoke for 3-4 hours, spritzing with apple cider vinegar every 30 minutes. Continue until the ribs reach an internal temperature of 200-205 degrees F.
• Final Touch: In the last 15-30 minutes of cooking, brush the ribs with a mix of barbecue sauce and Louisiana hot sauce.
• Rest and Serve: Once done, remove the ribs from the smoker and let them rest for at least 20-30 minutes before serving.

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! 

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.