Smoked Short Ribs Finished in Wine and Beef Tallow
Beef short ribs that are smoked then braised in red wine and beef tallow. Delicious!
Beef short ribs are easy to make and taste great. These beef short ribs are first smoked then braised in red wine with beef tallow. They come out tender and juicy and full of beef flavor. Just add your favorite BBQ sauce.
Prepare the Ribs
Cut the short ribs into individual ribs and remove the thick, tough membrane on the backside. Season the ribs with your favorite BBQ rub. There is a link below for my go to rub for just about anything. It's great on smoked beef short ribs.
Make the Basting Sauce
Mix the red wine, water, beef tallow and Worcestershire sauce in a small saucepan and bring to a boil. Then remove it from the heat and allow it to cool. This sauce will be used to baste the ribs throughout the smoking process and it will be used to braise the ribs after they have been smoked. The beef tallow adds a lot of beefy flavor. Don't leave it out.
Smoke the Ribs
Smoking the ribs provides a ton of flavor. Simply setup your smoker for indirect heat at 250˚F. Add several chunks of wood to the smoker (e.g. hickory, apple, cherry). If you are using a Kamado Joe or Big Green Egg, setup for indirect heat using the diffuser plate and place a drip pan on top of the diffuser and add about 1” of water. Place the grill over the drip pan.
Place the ribs bone side up on the grill directly over the water pan. Smoke the beef short ribs for two hours basting them with the basting sauce every 30 minutes until the internal temperature reaches 165˚F.
Braise the Ribs
When the ribs are done smoking, remove them from the smoker and place them in a small, disposable aluminum pan meat side down. A dd the remaining basting sauce to the pan with the butter. Cover the pan with foil and return it to the smoker. Continue to cook at 250˚F until the short ribs reach an internal temperature 203-205°. Let them rest for an hour in a cooler to keep them warm. Serve with your favorite BBQ sauce.
More Great BBQ Recipes
- Kansas City Style Dry Rub
- Smoked Dino Bones with Bourbon BBQ Sauce
- Texas Hot Links
- Smoked Brisket & Burnt Ends
- Smoked Hot Wings
- Bourbon BBQ Sauce
- Sourdough Brioche Buns
Watch How to Make Beef Short Ribs on YouTube
Smoked Beef Short Ribs
Equipment
- Smoker
Ingredients
- 4 pounds beef short ribs
- ¼ BBQ rub see seperate recipe
- 1 cup red wine
- ½ cup water
- ¼ cup beef tallow
- ¼ cup Worcestershire sauce
- 8 oz butter
Instructions
- Preheat your smoker to 250°. Mix the red wine, water, beef tallow and Worcestershire sauce in a small saucepan and bring to a boil. Remove the mixture from the heat and allow to cool. Cut short ribs into individual ribs and remove the membrane on the backside. Coat the ribs with BBQ rub.
- Add several chunks of wood to the smoker (e.g. hickory, apple, cherry). If using a Kamado Joe or Big Green Egg, setup for indirect heat using the diffuser plate. Place a drip pan on top of the diffuser and add about 1” of water. Place the grill over the drip pan.
- Place the ribs on the grill directly over the water pan bone side up. Smoke for two hours basting every 30 minutes until the internal temperature reaches 165 degrees.
- Remove the ribs and place them in a small, disposable aluminum pan meat side down. Add the remaining basting sauce to the pan with the butter. Cover with foil and return to the smoker. Continue to smoke until the short ribs reach 203-205°. Let rest for an hour in a cooler to keep them warm. Serve with your favorite BBQ sauce.
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