Most of the short ribs found in local grocers will be cut up into small pieces. I located this uncut rack of beef short ribs at a local grocery store but I had to ask for them and they were retrieved from the back. Much like brisket, you have to cook them low and slow until they are well past done to enjoy the tenderness.

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Helpful Information
  • Preparation time: 15 minutes
  • Marinate Time: 2-3 hours
  • Cook time: 7-9 hours
  • Smoker temperature: 250°F
  • Meat finish temperature: 200-205°F
  • Recommended wood: Hickory
What You'll Need

Get the Recipes for Jeff’s Rub and Sauce


recipe-ad-rubThe Texas rub reigned supreme on this smoked rack of beef short ribs and the flavor was absolutely incredible.

When you have beef that has this much flavor on it's own, you want to use a rub that compliments it well without overpowering and while both of my rub recipes do that well, the savory Texas rub was the clear choice.

promise you’ll love my dry rub/seasoning recipe and my barbecue sauce recipe or you don’t pay!

Reasons to buy: Support the newsletter and the website | Own “the recipes” | Get the email newsletter 100% AD FREE from now on | Includes the Texas style rub recipe

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Step 1: Remove Fat and Membrane

The whole rack and even the pieces already cut up will usually have a layer of fat on top of the meat. I choose to remove this as there is plenty of fat within the meat and I like for the rub to make direct contact with the meat.

2015-IMG_8306

I asked the butcher to do this for me but it's pretty easy to do with a sharp knife. Be sure to remove any silverskin you find as well.

Some of the fat runs deep into the meat and so you just have to trim it down level with the meat and stop, otherwise, you'd be cutting so far into the meat, the rack would separate into pieces.

Do the best you can and let the heat melt the rest of it away as it keeps the beef short ribs juicy.

Flip the rack of beef ribs over to the membrane side and either remove the membrane or score it really good with a sharp knife. I got a small corner loose then grabbed it with a paper towel to pull it clean off.

Now you see it..

2015-IMG_8311

Now you don't!

2015-IMG_8312

Step 2: Marinate & Season the Meat

With the fat and silverskin removed, place the rack of ribs into a plastic or glass container and pour enough Worcestershire sauce over the meat to wet it real good.

2015-IMG_8314

Add several tablespoons of minced garlic to the top and use a spoon to spread it over the meat. I used minced garlic in a bottle as it works just fine for things like this.

2015-IMG_8314

Finally, sprinkle a good layer of my Texas rub (purchase recipes here) onto the top meat side and let it sit there for a few minutes and mingle with the other ingredients.

2015-IMG_8316

Once it looks nice and wet, flip the rack of beef short ribs over to top side down.

2015-IMG_8318

Pour a little more Worcestershire sauce down in the bottom of the container to make sure the meat is making contact with the sauce.

Place a lid or cover on the container and put it it the fridge for at least 3 hours but up to 8 hours is perfectly fine.

Step 3: Set up Smoker

While the meat is finishing up the marinating time, go ahead and get the smoker ready to go.

You'll want to set it up for cooking at about 250°F  with about 3-4 hours worth of smoking wood.

Step 4: Smoke Time

I like to place the rack of ribs down in a foil pan to contain the juices while it cooks and especially if I plan to cover with foil later.

2015-IMG_8329

Bone side down, meat side up is the proper configuration.

Place the pan into a 250°F smoker and maintain light smoke for at least 3-4 hours.

If your smoker has a water pan, I recommend using it.

Use a leave-in digital probe meat thermometer so you can monitor the temperature. The probe should go into meat only, without touching bone.

The beef short ribs are cooked to about 200°F before calling them done. I took mine to 203°F and inserting a sharp skewer into the meat was giving me almost no resistance at all.

2015-IMG_8379

You can expect the beef short ribs to take 7-9 hours to reach 200°F. Be sure to use the Temperature NOT the time to tell you when they are done.

If you want to cover them with foil at 160°F internal meat temperature it will help to speed them along but the bark formation will not be as good. I left mine uncovered down in the pan for the entire time.

Once the ribs were finished cooking, I removed them from the smoker to the countertop and placed another foil pan on top to hold in a little heat while the meat rested for about 30 minutes.

Step 5: Cut and Serve

Cut the rack of ribs into individual bones and let folks dig in.

2015-IMG_8385 2015-IMG_8421

Questions & Comments

What determines how long these take to cook?

The thickness determines the time in large part. They will also cook a little faster if you cut them apart before smoking them.

 I usually use the original rub on brisket, will it work on beef short ribs?

Absolutely and really well too! I love the original rub (purchase recipes here) on beef and use it quite often that way. Some prefer beef ribs that are savory only and this is where the Texas rub recipe comes in.

Get the Digital Recipes for Jeff's Rub and Sauce
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***Note: you get the Texas style rub recipe free with your order!

If I could give these recipes away, I would do that. I really want you to have them! But, then, this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat.

Read these recent testimonies:

"Love the sauce and rub recipes. So far I have used them on beef ribs, pork ribs, and different chicken parts. Can't wait to do a beef brisket. Texas rub is great as well!" ~Peter S.
"I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. We all agreed it was the best sauce we have had in a while." ~Darwyn B.
"Love the original rib rub and sauce! We have an annual rib fest competition at the lake every 4th of July. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. However, we didn't win last year and had to step up our game! We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Thanks Jeff for the great recipes. I'm looking forward to trying the Texas style rub in the near future!" ~Michelle M.

You see the raving testimonies and you wonder, "Can the recipes really be that good?"

No worries! Make up a batch and if it's not as good as you've heard.. simply ask for a refund. Now that's a bargain and you know it. Let's review:

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Jeff's Smoking Meat Book

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With more than 800 reviews on Amazon.com and a rating of 4.7 out of 5 stars, it comes highly recommended.

It is a Bestseller in Barbecueing & Grilling books on Amazon.

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Printable Recipe

Print

Smoked Beef Short Ribs

Most of the short ribs found in local grocers will be cut up into small pieces. I located this uncut rack of beef short ribs at a local grocery store but I had to ask for them and they were retrieved from the back. Much like brisket, you have to cook them low and slow until they are well past done to enjoy the tenderness.

  • Author:
  • Prep Time: 3 hours
  • Cook Time: 8 hours
  • Total Time: 11 hours
  • Yield: 4-6
  • Category: Entree
  • Cuisine: Hot Smoking

Ingredients

Instructions

Step 1: Remove Fat and Membrane

  1. The whole rack and even the pieces already cut up will usually have a layer of fat on top of the meat. I choose to remove this as there is plenty of fat within the meat and I like for the rub to make direct contact with the meat.
  2. I asked the butcher to do this for me but it's pretty easy to do with a sharp knife. Be sure to remove any silverskin you find as well.
  3. Some of the fat runs deep into the meat and so you just have to trim it down level with the meat and stop, otherwise, you'd be cutting so far into the meat, the rack would separate into pieces.
  4. Do the best you can and let the heat melt the rest of it away as it keeps the beef short ribs juicy.
  5. Flip the rack of beef ribs over to the membrane side and either remove the membrane or score it really good with a sharp knife. I got a small corner loose then grabbed it with a paper towel to pull it clean off.

Step 2: Marinate & Season the Meat

  1. With the fat and silverskin removed, place the rack of ribs into a plastic or glass container and pour enough Worcestershire sauce over the meat to wet it real good.
  2. Add several tablespoons of minced garlic to the top and use a spoon to spread it over the meat. I used minced garlic in a bottle as it works just fine for things like this.
  3. Finally, sprinkle a good layer of my Texas rub (purchase recipes here) onto the top meat side and let it sit there for a few minutes and mingle with the other ingredients.
  4. Once it looks nice and wet, flip the rack of beef short ribs over to top side down.
  5. Pour a little more Worcestershire sauce down in the bottom of the container to make sure the meat is making contact with the sauce.
  6. Place a lid or cover on the container and put it it the fridge for at least 3 hours but up to 8 hours is perfectly fine.

Step 3: Set up Smoker

  1. While the meat is finishing up the marinating time, go ahead and get the smoker ready to go.
  2. You'll want to set it up for cooking at about 250°F with about 3-4 hours worth of smoking wood.

Step 4: Smoke Time

  1. I like to place the rack of ribs down in a foil pan to contain the juices while it cooks and especially if I plan to cover with foil later.
  2. Bone side down, meat side up is the proper configuration.
  3. Place the pan into a 250°F smoker and maintain light smoke for at least 3-4 hours.
  4. If your smoker has a water pan, I recommend using it.
  5. Use a leave-in digital probe meat thermometer so you can monitor the temperature. The probe should go into meat only, without touching bone.
  6. The beef short ribs are cooked to about 200°F before calling them done. I took mine to 203°F and inserting a sharp skewer into the meat was giving me almost no resistance at all.
  7. You can expect the beef short ribs to take 7-9 hours to reach 200°F. Be sure to use the Temperature NOT the time to tell you when they are done.
  8. If you want to cover them at 160°F internal meat temperature it will help to speed them along but the bark formation will not be as good. I left mine uncovered down in the pan for the entire time.
  9. Once the ribs were finished cooking, I removed them from the smoker to the countertop and placed another foil pan on top to hold in a little heat while the meat rested for about 30 minutes.

Step 5: Cut and Serve

  1. Cut the rack of ribs into individual bones and let folks dig in.

 

About the Author

Long time Industrial Engineer turned self-proclaimed fire poker, pitmaster and smoke whisperer and loving every minute of it!

1 Comment on this article. Feel free to join this conversation.

  1. Bill FItzenreiter October 1, 2015 at 12:16 pm - Reply

    I have trouble keeping my smoker at any desired temp I adjust the vents use plenty of charcoal what could be the problem the model is grill pro was given as gift

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