Hickory Smoked Beef Short Ribs


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I normally use my smoker for about 6 hours at around 200 degrees. This means that including prep time, you're tied to your smoker for about 7 hours. I have found a way to get the same flavors and tenderness with my gas grill and kitchen oven.

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Moreno Valley,CA


  • ribs
  • rub
  • liquid smoke
  • Worcestershire sauce
  • apple juice
  • raspberry chipotle BBQ sauce
  • hickory chips, soaked

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Take your ribs and apply a good dry rub. Get gas grill hot and add a few handfuls of wet hickory chips. I just drop them through the grate of the grill. (I have added a wire screen to my grill to catch the chips and hold them above the burners.) I like to sear the ribs on the grill with hickory smoke before I put them into the crock-pot.

Place ribs on the grill at low heat, the chips will smoke and eventually burn and provide more heat. Adding chips for smoke as needed. I spray the ribs with a mixture of Worcestershire sauce, liquid smoke and apple juice. This helps keep the moisture in and adds tons of flavor and the apple juice is a natural meat tenderizer. Continue cooking on the grill at “low heat (200 degrees)” for an hour, adding chips as needed.

When ribs have a nice smoke finish, take them off grill and place into crock pot on high heat 4-6 hours. Be careful as your cooking time will vary due to the size and volume you put into the crock-pot. Sometimes I add potatoes to the bottom of the crock-pot. At this point I spray my Worcestershire mix liberally and then add about two cups of BBQ sauce. 

I make my own chipotle BBQ sauce. I buy 4 bottles of any .99 sauce (Hunts makes 4 of them). A large can of chipotle chili, a large sweet onion, hand full of garlic cloves, tablespoon of red pepper flakes, two tablespoons of chipotle chili powder, two tablespoons of liquid smoke and a large jar of raspberry preserves. Dump all in a food processor until smooth. 

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