Pellet Smoked Short Ribs

Prep Time: 15

Cook Time: 6

Resting Time: 30

Total Time: 6 45

Servings:

Camping For Foodies Dinner Camping Recipes: This Pellet Smoked Short Ribs recipe is an easy way to make fall-off-the-bone tender, non-sauced BBQ beef ribs.

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Ingredients

2 pounds beef short ribs cut "English Style" will be about 4-5 bones
2 tablespoons yellow mustard
1 tablespoon kosher salt
2 teaspoons black pepper coarsely ground
1 tablespoon garlic powder
1/2 cup chicken or beef broth

Instructions

Clean and trim excess fat from the beef short ribs removing the majority of the fat cap but NOT the silver skin (the membrane holds the meat to the bone during the entire cooking process). Pat ribs dry using a paper towel, if necessary.
Evenly coat all sides of the ribs with mustard then follow with salt, pepper and garlic powder. Leave ribs set out at room temperature while the pellet grill is preheating. Camp Cooking Tip: It is easiest to combine the salt, pepper and garlic powder as a mixture, then apply it to the ribs. Camp Cooking Tip: The mustard is a binder that helps the salt, pepper and garlic powder adhere to the meat. We like the extremely mild flavor addition from the mustard, but, if you want to substitute olive oil, that works too.
Set the temperature of the pellet grill smoker to 225 degrees F to preheat with the lid closed, it will take about 15 minutes to come up to temperature. Use your favorite pellets for smoking, we prefer oak or hickory.
Place ribs directly on the grill grate, during the smoke period you want meat side up, and cook for 3 hours without opening the lid.
Lay a large piece of heavy-duty aluminum foil on a flat surface (if you don’t have heavy duty foil, use 2 sheets of regular foil). Place ribs in a single layer, bone side up, in the center of the foil and bring all sides of the foil up to form a bowl. Pour the broth into the bowl, wrap the smoked beef ribs into the packet by sealing the foil closed.
Place foil packet back on grill and continue cooking an additional 3 hours. When an instant read meat thermometer probe is inserted (into the thickest portion of the meat, not touching the bone), the internal temperature should reach between 205-208 F degrees. There should be very little resistance when sliding the thermometer into the meat. When it is done, the tender meat should be almost falling off the bone. Camp Cooking Tip: The great thing about finishing the cooking in the liquid is that you don't have to bother with using a spray bottle to spritz the meat to keep it moist).
Remove the foil packet from the smoker and allow the ribs to rest inside the sealed packet for 20-30 minutes. Serve and enjoy.

Notes

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Dutch Oven Temperature Chart https://www.campingforfoodies.com/dutch-oven-temperature-chart/

Camping For Foodies Recipes List https://www.campingforfoodies.com/camping-recipes-list/

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Nutrition Information