🍽️ Ingredients
- 4 pounds bone-in beef short ribs
- 1 tablespoon olive oil
- 1½ tablespoons kosher salt
- 1 tablespoon coarse black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 cup beef broth
- 1½ cups BBQ sauce
- 1 tablespoon Worcestershire sauce
👩🍳 Preparation
Prepare the Ribs
Pat the short ribs dry and trim any loose excess fat.
⏱ About 5 minutesSeason
Rub lightly with olive oil, then season generously with salt, pepper, garlic powder and smoked paprika.
⏱ About 4 minutesPreheat
Heat the smoker or oven to 275°F (135°C).
⏱ About 10 minutesSlow Cook
Cook the ribs slowly until the bark begins to form and the meat starts to tenderize.
⏱ About 3 hoursAdd Moisture
Place the ribs in a pan with beef broth and Worcestershire sauce, then cover tightly.
⏱ About 5 minutesBraise Until Tender
Continue cooking until the meat is fork-tender and pulls back from the bones.
⏱ About 2–3 hoursGlaze
Brush generously with BBQ sauce and return uncovered to the heat until sticky and caramelized.
⏱ About 15 minutesRest
Let the ribs rest before serving so the juices redistribute.
⏱ About 15 minutes📦 Storage
Store refrigerated with their juices for up to 4 days. They also freeze well for up to 3 months.
🍓 Serving Suggestions
Serve with cornbread, coleslaw, grilled corn, baked beans or mashed potatoes.