Description
Achieve restaurant-quality results with this traditional 3-2-1 smoked beef rib method. Using thick, well-marbled halal beef short ribs, this recipe creates a deep, savory bark and a tender, melt-in-your-mouth interior. By perfecting the balance of wood smoke, humidity, and temperature control, these ribs offer an exceptional barbecue experience that is completely halal and free of pork or alcohol. Perfect for backyard gatherings and competition-style dining.
Ingredients
1 rack (4-5 lbs) halal beef short ribs
2 tbsp kosher salt
2 tbsp freshly cracked black pepper
1 tbsp garlic powder
1 tbsp paprika
0.5 cup beef broth
Instructions
Trim the silver skin from the bone side of the beef ribs using a sharp fillet knife.
Pat the rack dry thoroughly with paper towels to ensure the seasoning adheres properly.
Mix the salt, pepper, garlic powder, and paprika in a small bowl until completely combined.
Apply the spice rub generously to all sides of the beef, pressing firmly to embed the grains.
Preheat your smoker to 225 degrees Fahrenheit using preferred wood chunks like oak or hickory.
Smoke the ribs for 3 hours bone-side down.
Remove the ribs, wrap them tightly in foil with the beef broth, and return to the smoker for 2 hours to render the intramuscular fat.
Unwrap the ribs for the final hour to set the bark and achieve the perfect texture.
Notes
Always use a high-quality meat thermometer to monitor internal temperatures. Avoid sugary glazes initially to prevent burnt sugars. For best bark formation, ensure the humidity is controlled during the foil stage.
- Prep Time: 30
- Cook Time: 360
- Category: Dinner
- Method: Smoking
- Cuisine: American Barbecue
Nutrition
- Serving Size: 1 pound
- Calories: 650
- Sugar: 0g
- Sodium: 850mg
- Fat: 42g
- Saturated Fat: 18g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 68g
- Cholesterol: 165mg