Smoked Beef Short Ribs
Massive beef short ribs are smoked low and slow over hardwood until they develop a stunning dark bark on the outside and the meat inside becomes buttery and tender enough to pull apart with your hands. This is the pinnacle of carnivore cooking requiring patience but delivering an absolutely extraordinary result that is worth every minute.
Massive smoke-kissed beef short ribs with a deep peppery bark and meltingly tender meat inside.
Nutrition per serving
Ingredients
main
seasoning
fat
Instructions
Prepare and Season the Ribs
Trim any excess hard fat from the top of the short ribs but leave the membrane intact on the bone side as it holds the rack together during the long cook. Mix the salt, pepper, and garlic powder together and apply an extremely generous coating to every surface of the ribs. Rest uncovered in the refrigerator for 2 hours minimum.
Set Up the Smoker
Preheat your smoker to 250 degrees Fahrenheit using oak or post oak wood for traditional Texas-style flavor. Place a water pan in the smoker to maintain humidity. Place the short ribs bone-side down directly on the grates and insert a probe thermometer into the thickest part of the meat.
Smoke to Temperature
Smoke the ribs at 250 degrees for approximately 8 hours until the internal temperature reaches 203 to 207 degrees Fahrenheit. Baste with melted beef tallow at the 4-hour mark and again at the 6-hour mark. Do not wrap the ribs as unwrapped ribs develop a far superior bark.
Rest and Serve
Remove the short ribs from the smoker and wrap them loosely in butcher paper. Allow them to rest in a cooler with no ice for at least 45 minutes to let the juices redistribute fully throughout the meat. Slice between the bones and serve each rib individually with the bark and juices intact.
Substitutions
Common mistakes
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