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Check Out These Enormous Beef Short Ribs

These smoked beef short ribs are man-sized or sized for anyone who likes beef in a BIG way. These can take a while to smoke but they are well worth the wait.
Course Entree
Cuisine Hot Smoking
Prep Time 30 minutes
Cook Time 10 hours
Servings 6 -8
Author Jeff Phillips


  • 1 to 2 racks of beef short ribs Kosher salt Jeff's Texas style rub recipe Large pan Worcestershire Root beer Soy sauce low sodium is best


  • Trim fat and silver skin from the top of the beef short ribs. Sprinkle about 1 to 1.5 tsp of coarse kosher salt onto the top of the beef ribs to and place them in the fridge for 4 hours. When 4 hours is up, there is no need to rinse. Generously sprinkle my Texas style rub onto the top and sides of the ribs and let them sit while you go get the smoker ready. Fire up the smoker and let it preheat to 240°F using indirect heat. If your smoker uses a water pan, fill it up. Place the seasoned beef short ribs into the smoker on a shallow pan. Make the basting sauce using 2 cups of root beer, 1 cup of low sodium soy sauce and 1 cup of Worcestershire. Pour the basting sauce over the meat and let it run down into the pan. Continue basting the meat with the sauce from the pan using a turkey baster every 30-45 minutes while it cooks in the smoker. When the beef short ribs are fork tender they are finished cooking. This is usually at 190-195°F but can be lower or higher than that. Let the meat rest under foil for about 10 minutes before slicing and serving.