Recipe Name Herb-Crusted Smoked Beef Short Ribs Ingredients 1. Beef plate short ribs, bone-in – 5–6 lb (2.3–2.7 kg) 2. Yellow mustard – 3 tbsp 3. Olive oil – 2 tbsp 4. Coarse kosher salt – 2 tbsp 5. Coarsely ground black pepper – 2 tbsp 6. Smoked paprika – 2 tbsp 7. Garlic powder – 1 tbsp 8. Onion powder – 1 tbsp 9. Brown sugar – 2 tbsp 10. Dried rosemary – 2 tsp 11. Dried thyme – 2 tsp 12. Chili powder – 1 tsp 13. Beef broth – 1 cup 14. Worcestershire sauce – 2 tbsp 15. Unsalted butter – 4 tbsp 16. Fresh rosemary – 3 sprigs Recipe 1. Remove the beef short ribs from the refrigerator and pat them dry with paper towels. Trim away any loose pieces of fat while keeping enough fat for flavor and moisture. 2. In a small bowl, combine the kosher salt, black pepper, smoked paprika, garlic powder, onion powder, brown sugar, dried rosemary, dried thyme, and chili powder. 3. Rub the yellow mustard and olive oil over every side of the ribs to help the seasoning adhere. 4. Generously coat the ribs with the seasoning mixture, pressing it into the meat to create an even herb crust. 5. Refrigerate the seasoned ribs uncovered for 1–4 hours if time allows, allowing the flavors to penetrate the surface. 6. Preheat a smoker to 250°F (121°C) and prepare it with your preferred wood, such as oak or hickory. 7. Place the ribs bone-side down on the smoker grates, leaving space between each piece for proper airflow. 8. Smoke the ribs for approximately 3–5 hours, until the exterior develops a dark, flavorful bark. Cooking time will depend on the thickness of the meat. 9. Mix the beef broth and Worcestershire sauce in a heatproof container and keep the mixture ready for wrapping. 10. Once the bark is well formed, transfer the ribs to a large sheet of heavy-duty aluminum foil. Add the broth mixture, butter, and fresh rosemary sprigs. 11. Wrap the ribs tightly in the foil to retain moisture and return them to the smoker. 12. Continue cooking for approximately 2–4 hours, checking tenderness with a thermometer or probe. The meat should feel very tender when pierced. 13. For food safety, cook beef ribs to at least 145°F (63°C) followed by a 3-minute rest; for the soft, fall-apart texture typical of smoked short ribs, they commonly need to reach around 195–205°F (91–96°C). 14. Carefully unwrap the ribs, reserving the flavorful juices. Return them to the smoker for another 15–30 minutes if you want a firmer, darker crust. 15. Let the ribs rest loosely covered for 20–30 minutes so the juices redistribute throughout the meat. 16. Slice between the bones with a sharp knife and arrange the ribs on a serving board. 17. Spoon a little of the reserved cooking juice over the meat and serve with extra barbecue sauce, roasted potatoes, coleslaw, or grilled vegetables. Follow for more mouthwatering BBQ recipes, smoky beef dishes, and professional-style cooking ideas you can recreate at home! - @noor2524muw