Smoked and Braised Beef Short Ribs Recipe

5 from 2 votes

Beef short ribs that are smoked then braised in red wine and beef tallow. Delicious!

Course Main Course

Cuisine BBQ

Keyword BBQ, beef ribs, beef tallow, short ribs

Prep Time 15

Cook Time 4

Total Time 4 15

Servings servings

Calories 672kcal

Cost $15

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.