Smoked BBQ Short Ribs

Serves 4-6

6 pounds bone-in beef short ribs

Favorite dry rub (or see recipes under Dry Rubs, bastes, Sauces & Marinades)

Favorite BBQ sauce (or see recipes under Dry Rubs, bastes, Sauces & Marinades)

 

Beer Mop:

1 (12-ounce) bottle dark beer

½ cup apple cider vinegar

¼ cup apple juice

¼ cup olive oil

½ medium yellow onion (finely chopped)

3 cloves garlic (minced)

2 tablespoons Worcestershire sauce

¼ teaspoon cayenne pepper

Salt and pepper (to taste)

 

1. Apply a generous amount of dry rub evenly over ribs, massaging well to coat. Place ribs in a plastic bag and refrigerate overnight.
2. Remove from refrigerator and allow ribs to sit at room temperature for approximately 20 minutes.
3. To prepare beer mop, combine all ingredients in a non-reactive saucepan and cook over low heat, stirring frequently, for approximately 10 minutes. Remove from heat.
4. Prepare smoker according to directions listed by manufacturer.
5. Place ribs in smoker, fat side up, so juices will drip down and baste meat. Cook (at about 220° F) until well-done, approximately 4-5 hours. Baste ribs with beer mop every 45-60 minutes. During last 30 minutes of cooking, glaze ribs with BBQ sauce.
6. Remove meat from smoker and allow to rest for approximately 5 minutes. Serve with extra BBQ sauce on the side, if desired.