Ingredients
- 4 beef short ribs
- 2 tbsp black pepper
- 1 tbsp kosher salt
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground coriander
- 1/2 tsp cayenne pepper
- 1/4 cup Dijon mustard
Instructions
Method: Indirect smoking
- Set the EGG for indirect cooking at 275°F/135°C.
- Rub short ribs with Dijon mustard, then coat with spice blend.
- Smoke for 5-6 hours, spritzing with apple cider vinegar every hour.
- Wrap in butcher paper and continue cooking until internal temp reaches 205°F/96°C.
- Rest for 30 minutes before slicing.
- Serve hot with your favorite BBQ sauce.
