KC-Style Smoked Beef Short Ribs


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KC-Style Smoked Beef Short Ribs

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    If you love the hearty flavor beef offers, smoking beef ribs is well worth the effort. Order beef short ribs, in whatever length you desire, from your local Hy-Vee Meat Department.

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    Servings and Ingredients

    Serves 6
    Beef Short Ribs
    ¼ c. Hy-Vee granulated sugar
    2 tbsp. Hy-Vee paprika
    1 tbsp. kosher salt
    1 tbsp. celery salt
    1 tbsp. Hy-Vee garlic powder
    2 tsp. That's Smart! onion powder
    2 tsp. Hy-Vee chili powder
    1 ½ tsp. Hy-Vee ground cumin
    1 ½ tsp. Hy-Vee ground black pepper
    ½ tsp. Hy-Vee ground dry mustard
    ½ tsp. Hy-Vee ground sage
    ¼ tsp. Hy-Vee cayenne pepper
    5 to 6 lbs. Hy-Vee bone-in meaty English-style beef chuck short ribs, 5 to 8-inches long and cut into single rib portions
    Hickory wood chips, or mesquite wood chips
    KC BBQ Sauce
    1 c. Hy-Vee ketchup
    ⅓ c. molasses
    ¼ c. Hy-Vee white vinegar
    ½ tsp. curry powder
    ½ tsp. Hy-Vee seasoned salt
    ½ tsp. Hy-Vee ground cumin
    ½ tsp. Hy-Vee paprika
    ½ tsp. hot pepper sauce
    ¼ tsp. Hy-Vee allspice
    ¼ tsp. Hy-Vee ground cinnamon
    ¼ tsp. Hy-Vee cayenne pepper
    ¼ tsp. Hy-Vee ground black pepper

    Things To Grab

    • Small bowl
    • Plastic wrap
    • Smoker
    • Meat thermometer
    • Aluminum foil
    • Heavy bath towel
    • Medium saucepan


    1. Combine sugar, paprika, kosher salt, celery salt, garlic powder, onion powder, chili powder, cumin, black pepper, mustard, sage, and cayenne pepper. Sprinkle rub mixture on all sides of ribs. Wrap tightly with plastic wrap; refrigerate overnight.

    2. Soak wood chips in water at least 1 hour. Preheat smoker according to manufacturer's directions to maintain a temperature between 220 degrees and 225 degrees. Use wood chips and water pan as directed.

    3. Unwrap ribs and place, bone sides down, on rack in smoker directly over water pan. Cover or close smoker and smoke ribs for 8 to 10 hours or until meat thermometer in thickest part of meat not touching bone reaches 200 degrees to 205 degrees. Add additional soaked woodchips as needed to maintain smoke.

    4. Remove ribs from smoker. Wrap tightly in double sheet of heavy foil, then wrap package in a heavy bath towel. Let rest at room temperature for 30 to 60 minutes.

    5. Make KC BBQ Sauce: Combine ketchup, molasses, white vinegar, curry powder, seasoned salt, ground cumin, paprika, hot pepper sauce, allspice, ground cinnamon, cayenne pepper, and black pepper in a medium saucepan. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Set aside.

    6. Unwrap ribs and place in a large foil pan. Brush with KC BBQ Sauce. Place pan, uncovered, in smoker and smoke for 1 to 2 hours more or until sauce begins to caramelize. Serve ribs with remaining KC BBQ Sauce.

    Nutrition facts


    470 Calories per serving

    Amounts Per Serving

    • Total Fat: 20g
    • Cholesterol: 100mg
    • Sodium: 2160mg
    • Total Carbohydrates: 38g
    • Protein: 34g

    Daily Values

    Iron 35%
    Calcium 6%
    Vitamin D 0%
    Potassium 15%