YOUR RESOURCE FOR EVERYTHING YODER SMOKERS
These beef short ribs on the Yoder Smokers YS1500S are simple to cook, over-the-top juicy and delicious, and a great option for big beef flavor right off the bone! Beef short ribs cook in a fraction of the time a brisket takes to smoke, they have more meat than other beef rib varieties, and their high fat content is ideal for low and slow cooks on the smoker. This recipe comes to us compliments of Jameson Dean, and they look amazing!
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Recipe from @JimmyDean1147 on Instagram
https://www.instagram.com/jimmydean1147/
INGREDIENTS
- Beef Short Ribs
- Bearded Butchers Blend Black Rub
- Brock Lesner Brand Rub
INSTRUCTIONS
1. Generously coat the ribs with Bearded Butcher Blend Black and Brock Lesnar blend rub.2. Preheat the YS1500S at 300°F deg for 45 minutes, allowing the cook chamber to normalize in temperature.3. Hickory pellets used to provide superior flavor.4. Place on the center of the bottom rack of the smoker.5. Cook until the meat probes tender and internal temperature was 208°F on one rack, and 203°F on the other. This should take around 4.5 hours.6. Rest for 45 minutes on the counter to allow the juices and moisture re-distribute throughout the meat. ENJOY!
These beef short ribs on the Yoder Smokers YS1500S are simple to cook, over-the-top juicy and delicious, and a great option for big beef flavor right off the bone! Beef short ribs cook in a fraction of the time a brisket takes to smoke, they have more meat than other beef rib varieties, and their high fat content is ideal for low and slow cooks on the smoker. This recipe comes to us compliments of Jameson Dean, and they look amazing!
—
Recipe from @JimmyDean1147 on Instagram
https://www.instagram.com/jimmydean1147/
INGREDIENTS
- Beef Short Ribs
- Bearded Butchers Blend Black Rub
- Brock Lesner Brand Rub
INSTRUCTIONS
1. Generously coat the ribs with Bearded Butcher Blend Black and Brock Lesnar blend rub.2. Preheat the YS1500S at 300°F deg for 45 minutes, allowing the cook chamber to normalize in temperature.3. Hickory pellets used to provide superior flavor.4. Place on the center of the bottom rack of the smoker.5. Cook until the meat probes tender and internal temperature was 208°F on one rack, and 203°F on the other. This should take around 4.5 hours.6. Rest for 45 minutes on the counter to allow the juices and moisture re-distribute throughout the meat. ENJOY!
