Beef SMOKED BEEF SHORT RIBS

[RoadRunner18]

SMOKED BEEF SHORT RIBS

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HARDWOOD: Hickory, Cherry, Texas Beef Blend, Pecan

COOK TIME: Approximately 9 hours

EQUIPMENT:
* An aluminum pan for each rack of ribs
* A meat rack for each rack of ribs
* Water Pan
* HD Aluminum foil
* Smoker Pro for additional smoke

INGREDIENTS:
* 4 – Bone Racks of Beef Short Ribs
* 1 – Tablespoon of Kosher Salt

Cooking Marinade:
* 2 – Cups of Beef Broth
* 3 – Tablespoons of Minor’s Au Jus Concentrate
* 1 – Tablespoon of Worcestershire Powder (optional)

PREPARATION:
* Trim off all silver skin and excess fat from the meat side of the rib.
* Place the ribs on a meat rack (cooling rack) and place inside an aluminum pan.
* Sprinkle the kosher salt on the meat side and sides of the ribs; let sit for 2 hours.
* Refrigerate overnight.

THE MORNING OF YOUR COOK:
* Rub in Traeger Prime Rib Rub; or smoked sea salt and coarse ground black pepper.

YOUR COOK:

1. Set and pre-heat your cooker to 225 degrees.

2. Light Smoker-Pro (Smoke Tube for extra smoke if desired)

3. Set your meat probe for 160 degrees.

4. Place the meat racks directly on the grill grate and cook until internal meat temp reaches 160 degrees.

5. Remove the ribs from the grill, place the ribs and meat rack into aluminum pans.

6. Re-Set your cooker for 250 degrees.

7. Pour in 1 – cup of the cooking marinade into each pan.

8. Insert your meat probe and cover each pan tightly with aluminum foil.

9. Return the pans to the grill.

10. Set the meat probe for 205 degrees.

11. Cook the ribs until internal meat temp reaches 205 degrees.

12. Remove from the grill and allow to rest for 15 minutes.

13. Serve