Beef Short Ribs

Name: Beef Short Ribs
Prep time: 30 min
Cook time: 10 h
Total time: 10 h 30 min
Ingredients: Beef Short Ribs; Salt to Taste; Black Pepper to Taste

Smoked Texas Style

Honestly, we can't even think about these fall-off-the-bone treats without drooling a little bit. Once you try them, you won't blame us.

Complexity

More Involved

Prep Time

0 H 30 M

Appliance

Smoker

Cook Time

10 H 0 M

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Ingredients:

Beef Short Ribs

Half rack recommended Should be thawed to fridge temperature before starting cook

Salt to Taste

Salt flakes recommended

Black Pepper to Taste

Freshly ground recommended

Tools:

Smoker Fuel

Foil

Butcher paper can be used

Paper Towels

Large Knife

Chef's knife or boning knife recommended

Dish Towel

Cutting Board

Heat-Resistant Gloves

About This Recipe:

Until a few years ago, these beefy beauties weren't well known outside of a few spots in Texas, which is just a darned shame. But luckily for everyone outside of Texas, they've started to take the barbecue world by storm. If you need a bit of convincing why you ought to give these a try, they're sometimes nicknamed "brisket on the bone" for their tender, fall-apart texture. Even though you can use any rub you like, the're traditionally made with simple seasonings to allow their natural flavor to shine through. Just like brisket and other smoked meats, these ribs should be wrapped partway through the cook to preserve some of those tasty juices and to help you get through the infamous stall. Instead of having to constantly watch for that slowdown, wouldn't you rather go about your day and just get a heads up when it's a good time to wrap? Well hey, that's where the MEATER app's custom alerts come in! The basic salt and pepper seasoning makes these ribs pretty versatile, and you can use any of your favorite barbecue staples on the side. If you'd like our two cents, you can balance out your beef with a lighter dish like salad, or some kind of carb like Texas toast or garlic bread (or garlic Texas toast!). Nothing beats a cold beer at a barbecue, and we recommend an IPA to cut through the fat of the beef ribs, or a stout to enhance the rich and smoky flavor of the meat.

Cooking Method:

Pre-Heat Smoker

Pre-heat your smoker to 220°F (105°C). Turn on the Super Smoke setting if you have the option.

Beef ribs have tough connective tissue, and cooking low and slow gives that tissue time to break down. It also keeps more moisture in the meat, which is especially important since you'll be removing the thick fat from the ribs.

Trim Fat

Trim the fat and silverskin from the top of your ribs. Leave the skin on the bone side.

Obviously you need some fat in the meat if you want to end up with really succulent beef. The trouble is, when you've got a super chunky layer like the one on top of your ribs, that fat isn't actually going to render while you're cooking. Trimming off this extra fat and getting rid of the silverskin also makes it easier for the smoky flavor to get into the meat. Take your time and be careful when you're trimming the fat so you're not accidentally hacking off pieces of the meat as well. The silverskin under the bone should stay on so the ribs won't just fall apart. Or at least not until you want them to.

Season Ribs

Sprinkle salt and pepper all over and pat it in.

We almost always suggest using salt flakes and freshly ground pepper in our recipes, but it's an especially big deal for barbecue staples like this. Most die-hard barbecuers will agree that course seasonings are best for adding more color and crunch to the outside of your meat, so we urge you to avoid finely ground seasonings unless you plan on getting some weird looks at your next cook-off.

Select MEATER Device

Connect your MEATER device if you have one available.

When you follow this recipe in the MEATER app, this is the part where you’ll choose the MEATER device you want to use. This is our favorite way to do it, because all of the cook times, rest times, and alerts are built right in, and less temperature checking means more time to chill.

Insert MEATER Probe

Put your probe in the center of the thickest part of the ribs, as far as possible from any bones.

You've probably noticed that we really like talking about probe placement, but that's just because it's the single greatest key to an accurate cook. If the probe isn't in the thickest part of the meat, or isn't inserted to halfway between the minimum depth notch and the black ceramic piece, the cook time estimate may be off and your food might not turn out the way you like it.