Cooked low and slow over fire, these beef short ribs are succulent and flavorful. While they are simple to make, you will need to maintain a low, even 250-275°F temperature until the meat feels jiggly and soft.
Course: Main Course
Keyword: barbecue, bbq, beef, gluten free, short ribs
Author: Chef Sara Furcini
6beef short ribsEuropean Cut, on bone
2tbsphot saucesuch as Tapatio or Chollula
1/3cupbeef rubequal parts kosher salt and black pepper
Get a fire going and let the wood really ignite while you prepare the short ribs. Heat the smoker to 275°F and check that the water pan is full. I like to place my water pan next to the fire.
Slather the ribs with a light coating of hot sauce. Then sprinkle generously and at a great height with the beef rub (equal parts pepper and salt).
Cook the ribs at a consistent temperature of 250-275°F for 3 hours. Spritz with water during the remaining 5 hours or so to keep the ends from burning.
Check for doneness around 7-8 hours. They will be slightly jiggly and will feel like melted butter when pressed. Inside, the meat should be extremely tender. Allow to rest for 30 minutes before serving.
To prevent the grill from getting overly hot, be sure to only add small pieces of firewood at a time. If your ribs are exposed to too much heat, open the lid to allow the temperature to drop and adjust how much wood you add going forward.An internal temperature will read 203°F when done, but temperature is not an indication of when to remove meat during barbecue. Always trust the consistency or texture before removing meat.This recipe assumes each person will want about 2 ribs, but feel free to make more for left-overs since a lot of time goes into barbecued short ribs.