Beef Short Ribs


Beef short ribs are smokey, tender and rich with flavor. A prehistoric looking cut of meat, gently seasoned with salt and pepper gets eight hours of oak wood smoke to cook to smoky perfection. After cutting into individual ribs, all you'll need is a fork to enjoy.

Beef Short Ribs are an amazing smoked meat. When cooked right, they are smokey, juicy and salty, with a rich beef flavor. I followed Aaron Franklin's beef short rib recipe (From Andrew Zimmern's site) and the results were very, very good. The meat was fall-apart tender, and I was able to eat them with only a fork. I dipped the meat in cranberry cayenne sauce from Adam's Smokehouse. For sides I made pit beans and mac and cheese.

  • 3.5 lbs beef short ribs from butcher. $35
  • Lump charcoal
  • Oak wood chunks
  • 2-2-1 Rub: Salt - Pepper - Garlic Powder
  • Olive oil slather, then applied rub night before.
  • Next time go lighter on rub. Were just a bit too salty.
  • 285 F temp
  • Water pan
  • Spritz 4:1 - water:apple cider vinegar mix
  • Took 8 hours
  • Placed pan of beans below ribs to collect drippings

click to enlarge

cut-from-butcher rubbed start-cook near-end-1 near-end-2 done