Smoked Beef Short Ribs

Step 1

Start up your Pit Boss. Then, set the temperature to 225°F.

Step 2

In a food-safe spray bottle, combine the apple cider vinegar and apple juice. Set aside.

Step 3

Flip the beef short ribs over, bone side up, and pull off the thick membrane. Discard. Flip the short ribs right side up and trim any excess fat from the top. Generously rub down the short ribs with olive oil and Beef and Brisket Rub.

Step 4

Place the beef ribs on the center rack. Smoke for about 2 hours, until the short ribs have developed a crust and are a rich lacquered brown.

Step 5

After 2 hours, remove the beef short ribs from the smoker, place in the heat-proof baking dish, and pour the apple cider vinegar and apple juice into the dish. Cover tightly with foil and smoke for another 1 ½-2 hours or until the ribs are fall-apart tender and register 200°F. Remove from the smoker and serve immediately.