Stainless Steel Shakers now include Silicone Lids (website purchases only)!

Smoked Beef Short Ribs - Casa M Spice Co

Smoked Beef Short Ribs

While it's true pork ribs are more generally available than beef ribs, there's nothing quite as impressive as a giant beef rib that's been smoked and slow-cooked to perfection! This recipe showcases our award-winning blend called Casa M Spice Co™ Uncontrolled Cattle Drive™ and it really brings out the flavors in beef short ribs like nothing we've had before and with a discernable bark that makes them quite desirable. One of our little secrets is that there's a touch of sugar in Uncontrolled Cattle Drive™ that helps the rub adhere to the meat, but then caramelizes and forms a great bark! While beef ribs might be a little harder to find in the stores than pork ribs, they definitely are worth the hunt and time to prepare. If you need help sourcing some good ribs, we highly recommend our friends at Texas Craft Wagyu for the most primo cuts of beef we've ever seen or tasted. Beef ribs are not as easily available as pork ribs, but when you can get beef ribs and smoke it perfectly with the help of a great spice blend, nothing beats the flavor. Casa M Spice CoⓇ has a beef spice rub called Cattle DriveⓇ that adds to the flavor, hits the meat with some extra spice and creates that perfect bark on the outside. You will have never had smoked beef short ribs like this before. Give it a try today!#SpiceConfidently #EssenceOfFlavor #CasaMSpice

— Mike Hernandez

ingredients

FOR THE RIBS
  • Casa M Spice Co™ Cattle Drive™ or Uncontrolled Cattle Drive™
  • Salt
  • Beef Short Ribs and we highly recommend Texas Craft Wagyu

FEATURED QUOTE

One of our little secrets is that there's a touch of sugar in Uncontrolled Cattle Drive™ that helps the rub adhere to the meat, but then caramelizes and forms a great bark!

- Mike Hernandez

LET’S GET COOKING

  • 1.

    We suggest placing the short ribs into a plastic storage bin at this point since it minimizes waste and is useful for the “dry brine” step.

  • 2.

    Sprinkle the ribs with salt at about 1/8 teaspoon of table salt per pound of ribs.

  • 3.

    Sprinkle the ribs with Casa M Spice Co™ Uncontrolled Cattle Drive™ to taste. Our stainless steel shakers are the perfect delivery method. Apply as much or as little rub A you'd like to dial in the flavor and heat level you prefer.

  • 4.

    Place the cover on the bin (or place food film over it) and refrigerate for at least 2 hours up to overnight to "dry brine" the ribs.

  • 5.

    Load (we like a mix of hickory, mesquite, and apple) and heat your smoker to 250°F.

  • 6.

    Move the ribs into the smoker and heat until their core temperature reaches 200°F. In our smoker, that took about 4 hours starting at 34°F from the refrigerator.

  • 7.

    Remove the ribs from the smoker and let them rest for 10 minutes, then watch them disappear off the platter!

Leave a comment

Please note, comments must be approved before they are published