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Smoked Pork Short Ribs

Pork short ribs are not well known but if you can find them, they might just be the best pork ribs you'll ever eat!
Course Entree, Main
Cuisine Barbecue
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes

Ingredients

  • Pork short ribs (6-9 bones)
  • Jeff's original rub
  • Jeff's Texas style rub
  • Apple juice (for misting during cooking)

Instructions

Step 1: Remove Membrane

  • Place the rib section bone side up and pry up the membrane with your fingers or a sharp implement such as a butter knife.
  • Grab ahold of it with a paper towel for better grip and pull firmly to remove it completely.

Step 2: Seasoning

  • Apply the Texas style rub first then apply the original rub over the top of that.
  • First place the ribs bone side up and apply the Texas style rub all over and don't forget the sides.
  • Next apply a coat of the original rub in the same way.
  • Now flip them over and repeat the Texas style rub and the original rub on the meaty side.
  • If you are doing this in advance (highly recommended) you can now place them in the fridge to dry brine and they will be good to go in as little as 4 hours although 8-10 hours is even better.

Step 3: Smoke Time for Pellet Smoker

  • I recommend you cook them for 1 hour at the lowest setting or the specialized smoke setting. I use the Camp Chef Woodwind and I used “lo smoke”.
  • Once the smoker is ready place the ribs on the grate or you can use a pan and rack like I did to keep the smoker clean and eliminate some of the cleanup.
  • After the initial 1 hour, turn them up to 225°F. (On the Woodwind, I turned them up to Hi Smoke which maintains an average of 220°F)
  • Maintain the 220-225°F temperature in your smoker for 6.5 to 7 hours or until the ribs are tender. You can also check them with a temperature probe if you prefer– they are done when they reach about 200°F in the meat between the bones. Make sure the probe does not touch the bone.
  • Tip: Mist the ribs with apple juice every 30 minutes or as often as possible while they are cooking using a food grade plastic spray bottle.

Step 3: Smoke Time for All Other Smokers

  • Preheat your smoker to 225 using indirect heat. If your smoker uses a water pan, fill it up.
  • Once the smoker is ready place the ribs on the grate or you can use a pan and rack like I did to keep the smoker clean and eliminate some of the cleanup.
  • Maintain 225 to 240°F temperature in your smoker for 6 to 7 hours or until the ribs are tender. You can also check them with a temperature probe if you prefer– they are done when they reach about 200°F in the meat between the bones. Make sure the probe does not touch the bone.
  • Tip: Mist the ribs with apple juice every 30 minutes or as often as possible while they are cooking using a food grade plastic spray bottle.

Step 4: Rest, Slice and Serve

  • When the ribs are finished cooking, let them rest for about 10 minutes under tented foil then slice them between the bones and serve.

Notes

These look an awful lot like spare ribs but there is a buttery smooth tenderness to these that just made them taste amazing and they were so meaty! The intramuscular fat made them super juicy and if you ask me, they are well worth the time and the price to order these in special.