Smoked Coffee Rubbed Beef Short Ribs
- 4-5 lbs rack of beef plate ribs (about 4 ribs)
- Dijon mustard
FreshJax Sunrise Cowgirl's Coffee Rub
- Apple cider vinegar
- Beef broth
- Beef tallow (melted)
At least the night before, prepare your ribs by peeling off the membrane on the bone side.
Apply a thin coat of Dijon mustard on all sides of the ribs as a binder.
Season liberally on all sides with Sunrise Cowgirl's Coffee Rub and place on a cooling rack on a tray uncovered in the fridge to dry brine.
The next morning, take the ribs out for at least an hour to get closer to room temperature.
Preheat your smoker to 250° using a wood that compliments beef, such as mesquite.
Place ribs in the smoker bone side down.
Spritz with a mix of apple cider vinegar and beef broth every hour. This helps the bark develop.
When the internal temperature starts to stall after 2-3 hours (usually between 140°-165°), wrap the ribs in butcher paper (foil works also, but I like paper better). Before wrapping the paper, brush all sides of the ribs with the melted beef tallow and spray the inside of the butcher paper with the spritz mix.
Fold the paper tightly and place back into the smoker until the internal temperature reaches 203°, usually another 2-3 hours.
When they reach the target temperature, pull out the still wrapped ribs and wrap with a towel and place into an empty cooler, shut it, and let them rest for 1-3 hours before slicing.
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