Beef short ribs. If I’m honest, I prefer cooking and eating these to brisket. Meaty, rich, and packed with flavour, they’re the kind of thing that makes you feel like a barbecue wizard when you nail them. And honestly, they’re not that hard to get right… just need a bit of patience and a decent smoker. So grab your rub of choice (homemade or store-bought is bloody fine), and let’s get cracking.
The Meat of it
Here are the basic steps of a Beef Short Ribs cook. I get it, not everyone wants to read War and Peace…
The Trim – Trim the top layer of fat, and any silver skin off the ribs.
The Rub – Coat the ribs in your favourite rub.
The Cook – Put them in the smoker at 250f, then leave the alone.
The Stall – Once the ribs stall (usually around 165f internal) decide if you want to wrap or not.
The Probe – Time and Temp are just a guide. Your ribs are ready when they’re probing like butter.
The Rest – Wrap the ribs in foil, and rest for at least an hour. Longer rests in an esky if you need to.
The Slice – Slice into those bad boys and bask in the glory of your amazing skills.
Now, if you’re keen for the meatier, more in depth version… let’s get into it.
The Prep
First up, grab yourself some beef short ribs. Not the skinny little ones… you want the hefty, meaty dinosaur-looking ribs. Trust me, they’re worth every cent. If there’s any silver skin on top, give it the flick with a sharp knife. It’s tough as old boots and won’t do you any favours.
Once you’ve got the top layer of fat, and any silver skin off, take some time to get the ribs looking as even as possible. I like to square up the rack, and trim off any thin bits. Next, flip them over. Unlike pork ribs, you don’t HAVE to remove the membrane. On beef ribs, it actually helps keep the meat holding to the bone during the cook. But, that’s not to say you Can’t remove it. Some people just score it in a crisscross fashion. Sometimes I remove it between the bones, exposing more meat to rub and smoke.
Now, if you’d like to, give the ribs a light coat of olive oil or mustard, whatever’s handy. This just helps your rub stick, and that’s where the magic starts. Speaking of rubs, grab your favourite one and don’t be shy. You want a good, even coating, every nook and cranny covered.
Start your fire
Fire up your smoker and get it to 250°F (or about 120°C for us Aussies). You’re looking for a nice, clean smoke, none of that billowing white nonsense. If your smoker’s chucking out smoke like it’s on fire, you’re doing it wrong.
The Long Game
Once your smoker’s up to temp, chuck those ribs on and settle in. This is where the patience bit comes in, you’re looking at a solid 4-5 hours of low and slow cooking to start with. Keep an eye on your smoker temps, but don’t go lifting the lid every five minutes to peek. Every time you do, you’re losing heat and messing with the process. Just let the smoke do its thing.
After a few hours, start checking your bark. That’s the crusty, flavour-packed outer layer of the ribs. When it’s looking dark and delicious, grab a meat probe and check the internal temp. Around 165°F (74°C), it’s time for the next step.
The Wrap
This can be divisive, not everyone wraps their shorties, I usually let them ride it out unwrapped, unless I’m time constrained. So, either let the ribs keep riding through the stall, or if you want to speed up the cook a little, then wrap those bad boys. Pull your ribs off and either wrap them in butcher’s paper or foil. If you’re going the foil route, you will soften that beautiful bark you’ve achieved thus far. In your wrap, you can add a splash of tallow, beef broth or stock, or even beer. Just enough to keep things moist. Some people like to throw in a bit of BBQ sauce here too, but I reckon the meat’s good enough to stand on its own. Up to you.
Cover it all up tight and get it back in the smoker. Now, when will they be ready? Plenty of people online will say the target is a magical 203°F (95°C) internal temp. But really, the perfect time is when the ribs are so tender you could eat them with a spoon. Trust your probe, not the clock. When it slides in like butter, you’re there. The final internal temp can vary for so many reasons. I’ve had perfect shorties ready from 195f anywhere through to over 210f… so go for tenderness over numbers.
Rest and Feast
The hardest part of the whole process? Waiting. Once your ribs are probing like butter, pull them out and let them rest in foil for at least an hour. For longer rests, wrap the ribs in foil, then in a towel, and put them in an esky. You can hold them for a few hours like this, til you’re ready to eat. It’s like letting a steak rest but on steroids. All those juices redistribute, and the meat gets even better. Resist the urge to dive straight in (I know, it’s tough).
When you’re ready, slice them up and take a moment to appreciate your handiwork. The bark should be smoky and crisp, the meat ridiculously tender, and the flavour? Bloody unreal. Pair them with a cold beer, some coleslaw, or just go primal and eat them straight off the bone. It doesn’t get much better than meat with a handle.
Smoking beef short ribs isn’t rocket science, but it’s bloody satisfying. It’s all about taking your time and letting the smoke work its magic. So next time you’re looking for a BBQ project that’ll impress the hell out of your mates, give these a go. And remember, it’s BBQ, not brain surgery, if something goes a bit sideways, crack a beer and roll with it. You’ve got this.
