Step 1

Start your pellet grill and set temperature for 250 degrees. I like to use oak or hickory pellets for beef short ribs but use your favorite.

Step 2

While the grill is preheating, trim off any excess fat on the beef short ribs.

Step 3

Whisk together all ingredients for the rub in a bowl. Generously coat the beef short ribs with the rub ensuring you coat the sides.

Step 4

Place ribs on a wire cooling rack inside of a cookie sheet.

Step 5

Mix beef broth, hot sauce, and soy sauce and pour into a spritz bottle. After the ribs have been on the smoker for 1 hour, give them a light misting of the liquid. Repeat every hour for the first 4 hours.

Step 6

After the 4th spritz, insert a temperature probe for a reliable leave-in thermometer in the thickest portion of the meat, between two ribs. I wait to put the probe in till this point because it allows enough time for the meat to start to pull away from the bones so you can ensure proper probe placement. Don't get the probe too close to a bone or it will give an inaccurate reading.

Step 7

Allow ribs to cook until internal temperature reaches 203 degrees and the meat is probe tender. Probe tender means you can slide a temperature probe from a quick read thermometer into the meat with very little to no resistance. This should be around 8 hours or so depending on the size of the rack of ribs.

Step 8

Remove beef short ribs from grill, cover with aluminum foil and wrap in an old towel. Let ribs rest for at least an hour, but preferably 90 minutes before opening up and slicing.

Step 9

Serve just by themselves, or with your favorite side dish like corn polenta and pickled red onions. For a change-up, add some chimichurri or my favorite avocado, cilantro & lime vinaigrette. You’ll find the freshness of the ACL balances the richness of the beef short ribs perfectly.