Boneless Beef Short Ribs
- 2 boneless beef short ribs
- 2 tbsp Bullsy Beef Rub
- 2 tbsp French’s yellow mustard
Apply 1-2 tbsp of the Beef Rub to each slab and put them back in the fridge for an hour or two. This will help build a great crust.
Cook them indirectly on your grill/smoker at 225°F with the fat side up. After about 45-60 minutes check the temperature at the thickest part. The internal temp should be around 135°F give or take. Take a silicon brush and mop them some beef broth or a little extra virgin olive oil.
At around 150°F (1.5 - 2 hours normally) there is a small window where the ribs are tender and juicy. This is when you take them off and enjoy them like a juicy smoked steak