Description
Smoked Beef Short Ribs take little preparation and effort. Smoke at a low temperature for 4 hours and you have have meltingly tender meat.
Ingredients
Scale
Dry Brining
- 2kg (4lbs) individual beef short ribs
- 10ml (2 tsp) kosher or sea salt
Spice Rub for Ribs
- 15ml (1 tbsp) ground black pepper
- 15ml (1 tbsp) brown sugar
- 15ml (1 tbsp) onion powder
- 15ml (1 tbsp) garlic powder
- 15ml (1 tbsp) paprika
- 5ml (1 tsp) mustard powder
- 2.5ml (1/2 tsp) ground cayenne pepper
Instructions
- The day before you intend to smoke the ribs, dry brine them first by sprinkling all the surfaces with salt. Place in an airtight container, then in the fridge to brine overnight.
- Preheat the smoker to 110°C / 225°F.
- Mix all the spices for the rub in a bowl, then proceed to rub them all over the ribs.
- Stick the Meater+ meat thermometer in the thickest part of one rib.
- Place the short ribs in the smoker.
- Fill up the wood chip compartment with oak wood chips.
- Program the Meater+ app on your phone to alert you when the meat reaches 95°C / 203°F.
- Cook for 4 hours, or until Meater+ alerts you that the meat is done.
- Remove the short ribs from the smoker and let them rest for 10 minutes before serving.
- Baste with your favourite barbecue sauce and sprinkle with spring onions and cilantro.
- Serve with your favourite BBQ accompaniments. In this case it was with horseradish mash, roasted jerusalem artichokes and coleslaw. Enjoy!
Notes
- If you want to go as juicy as possible, keep the rib slab intact while cooking. The downside to this is that not every surface will have the delicious rub on it. Your choice!
- If the butcher hasn’t done so already, remove the membrane from the bone side of the ribs. If not, score them.
- In this case, I used oak chips. Feel free to play with different types of wood, such as beech, apple or hickory.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: BBQ
- Method: Smoke
- Cuisine: American
