1 Cup Apple Cider Vinegar
1 Cup Apple Juice
4 Tablespoon Louisiana Grills Beef and Brisket Rub
4 Tablespoon Olive Oil
2 1/2 Pounds (or 6 large) Beef Short Rib(s)
These Smoked Short Ribs are first smoked on the pellet grill for 2 hours, naked on the grill gates, for maximum flavor absorption. After reaching an internal temperature of 145°F where the meat can no longer absorb smoke, the ribs are placed in a baking dish where they are braised in an apple juice and apple cider vinegar mixture that breaks down the fat and collagen, rendering out of this world fall off the bone ribs. The result is Beef Short Ribs that will have your guests asking for seconds...and thirds.
Beef short ribs have some tough collagen that is hard to break down. The simmering liquid helps speed up the process while keeping the meat from drying out during the long cook. Braising breaks all that collagen down into tender, gelatinous meat that melts in your mouth when you bite into it.
Although it can vary slightly, beef short ribs are usually done when they reach an internal temperature of 200 to 205°F. If you pick up the rack and it bends while starting to slightly come apart, then they are ready to pull off the grill.
We recommend utilizing the sweet and savory flavors of the Louisiana Grills Competition Blend Wood for this recipe.
Note: This recipe uses the Louisiana Grills Beef and Brisket Rub seasoning.
For even more tender ribs, try dry brining with the Beef and Brisket Rub for 30 minutes prior to starting this recipe.