Known as a staple in Texas Barbecue, these Dino Beef Short Ribs are fall-off-the-bone tender with a rich, smoky flavor. Thanks to our good friend @CoachClarkBBQ for the recipe! Make sure to check out his Instagram for more.
|Prep Time: 45 mins
|Total Time: 9-11 hours
Preheat smoker to 225-250
To prepare the short ribs, trim any fat or silver skin on the meat side of the ribs.
**Pro Tip: Leave the membrane on the bottom of the ribs to keep intact during the long cook.
After trimming, apply Meat Church Holy Cow Rub liberally to both sides of the beef ribs.
Allow ribs to rest 30 minutes - 1 hour before cooking to allow the rub to adhere to the ribs.
Place ribs on your preheated smoker meat side up.
Every hour, spritz the ribs with a distilled vinaigrette or liquid of your choice.
Once the internal temperature of the ribs reaches 170 - 175 F, you can optionally wrap the ribs in butcher paper or tin foil. Coach Clark recommends leaving the ribs unwrapped for the whole cook. As he says, "The more bark the better!"
When the internal temperature of the ribs reaches 205 - 210 F, remove the ribs from the smoker and place them in a cooler for 1 hour to rest.