Fall off the Bone Rib Recipe with Hickory Smoke Perfection
This hickory-smoked beef rib recipe produces tender, fall-off-the-bone meat using a 3-stage approach with Killer Hogs seasonings. Trimming, seasoning, and a foil steam wrap with honey-vinegar glaze ensure a deep mahogany bark while preserving juiciness.
Ingredients
- Beef Short Ribs
- Killer Hogs AP Seasoning
- Killer Hogs The BBQ Rub
- Butter (unsalted or salted)
- Honey
- Killer Hogs Vinegar Sauce
- Killer Hogs The BBQ Sauce
Instructions
- Preheat smoker to 275°F (135°C) using hickory wood
- Trim ribs to even thickness and pat dry
- Coat with 1/4 cup Killer Hogs AP Seasoning
- Apply 1/4 cup Killer Hogs The BBQ Rub and let rest 30 minutes
- Smoke ribs for 4 hours, maintaining 265-285°F
- Meanwhile, melt 2 sticks butter in a bowl
- Add 1/4 cup honey and 1/4 cup vinegar sauce to create a glaze
- After 4 hours, brush ribs with half the glaze and wrap in foil
- Steam-wrap for 1.5-2 hours in smoker
- Unwrap, apply remaining glaze and 2 cups BBQ sauce
- Smoke 30 minutes for bark development
Notes
For halal preparation, use certified halal beef short ribs
For dairy-free version, substitute margarine for butter
BBQ sauce may contain pork; use halal-certified alternatives
Adjust honey and vinegar quantities if adjusting serving size
For dairy-free version, substitute margarine for butter
BBQ sauce may contain pork; use halal-certified alternatives
Adjust honey and vinegar quantities if adjusting serving size
Nutrition
Serving: 3gCalories: 230kcalCarbohydrates: 8gProtein: 32gFat: 15gSaturated Fat: 9gCholesterol: 90mgSodium: 420mgSugar: 10g
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