Have you smoked Beef Short Ribs yet? Oh, my gosh! If you haven’t you have to. Ok, so this was my first time to smoke them too. You know I kept seeing them served in Texas barbecue restaurants and on different social media sites like Instagram and I had to try.
These pictured are after smoking for about 10 hours, just like smoking a brisket. I didn’t smoke with barbecue sauce, but after I removed them, let them rest, sliced them, I slathered with a little barbecue sauce.
I have looked for beef short ribs forever. Lately, I have finally found them at my grocery store. These aren’t just that little package of short ribs you see in the grocery store that are usually pretty expensive, but these are a big slab of Beef Chuck Short Ribs. I think the one I purchased had 4 maybe 5 rib bones. But, these ribs are huge! And Delicious!
Amazing – Smoked Beef Short Ribs!
I slathered the rubs with mustard before adding my seasonings. The mustard just helps your seasoning stay on. I just seasoned with salt, pepper, granulated garlic and smoked paprika.
I’ve learned the most from Aaron Franklin’s book “Franklin Barbecue – A Meat Smoking Manifesto” about smoking meats, especially Texas style like brisket. Here’s the link for his book: https://amzn.to/2tF2hcL. It is a great book. He is pretty technical in some parts but once you muddle through that there is great technique and recipes!
Here’s my smoked brisket recipe if you want another smoked beef recipe I have on the blog: https://the2spoons.com/the-best-awesome-smoked-brisket/.
Amazing – Smoked Beef Short Ribs!
Here’s the recipe for these short ribs! You have to make.
Smoked Beef Short Ribs
Ingredients
- 3-5 lb rack
- 1 tbsp mustard or hot sauce
- 1/3-1/2 cup Brisket and Beef Rib Rub
- Spray bottle of water, vinegar or other liquid
- firewood like oak or hickory
For the Rub
- 1/4 cup black pepper
- 1/4 cup salt
- Optional add-ins: granulated garlic, granulated onion, paprika
Instructions
- Start your fire in your smoker and get it to about 285 degrees.
- Most ribs are already trimmed, so unless you find big chunks or flaps of fat that you want to trim away, you probably won't need to trim.
- Apply our slather. I suggest mustard or hot sauce, but you can even use water. You just want something to help your rub adhere to the surface of the meat.
- It's best to have your rub in a shaker and hold about a foot above the ribs, generously applying. You will apply 1/3 to 1/2 cup to your rack of ribs.
- Place your ribs in the smoker meat side up. You will cook the ribs for 8 to 9 hours until done. The internal temperature will be at about 203 when they have reached the desired doneness.
- During the last 5 hours, spritz your ribs frequently to prevent the ends from burning.
- Allow the ribs to sit about 30 minutes. Serve them on the bone, but if you have cooked them to the proper internal temperature they will be falling off the bone. Serve as is or I like to serve with a little of my favorite barbecue sauce!