Smoked Chianina Short Ribs Recipe

Took my visitor from California to Tuscan Meats to get Chianina short ribs since he wanted to smoke some ribs in the pellet grill.

We got 3 huge frozen beef short ribs slabs and there was a 25% sale on frozen meats including tomahawk steaks and porterhouse. Brought it home, defrosted overnight, did a dry rub, and the boys smoked it for 6 hours and then wrapped it along with some Chianina Tallow that we went back to pick up.

The result was phenomenal. Super juicy ribs packed with flavor with a good crust that wasn’t dry. Recipe here:

2 tablespoons black pepper
2 tablespoons of kosher salt
1 table spoon garlic power
1/2 table spoon of onion powder
1 teaspoon of chili powder
1/4 teaspoon cayenne powder

Put in the smoker at 275 F check in an hour.
Put the tallow in the tray alongside the ribs to add smokey flavor and melt down.
Temperature should be 225 F for 6 hours, check every hour.
Drizzle meat with tallow and wrap the meat in butcher paper at 190 F internal temperature with the meat side up and bone down.
Bring it back to smoker and smoke until internal temperature is 200-205 F.
Let it rest for an hour then cut.

Enjoy having your tastebuds explode with joy.

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