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Smoked Short Ribs Yum
Smoking Beef Short ribs adds a great flavor that cuts some of the richness of the ribs. These are simply seasoned with my Grillin’ Shake
Cook Time 4-5 hours
Servings
people
Ingredients
Cook Time 4-5 hours
Servings
people
Ingredients
Instructions
  1. Prepare a smoker to run at 275 degrees. Or you can set up a grill to run on indirect heat by placing all the charcoal on one side and your meat over the other side. Remove ribs from wrapping and let come to room temp for about 30 minutes.
  2. Lightly coat the meat with olive oil, then sprinkle heavily with grillin’ shake
  3. Place on smoker for 2 1/2 to 3 hours, or until meat has pulled back from the bones about 1″ (if using full pieces. If you are using cut short ribs, just look for when the meat has shrank back from the bones on both sides and the meat looks about 20% smaller- this could be in as little as an hour. It’s ok, it’s going to taste great even if you miss this some!)
  4. Place the meat on a large piece of foil and add in 3-4 TBS of beef stock. Wrap fully and place back in smoker.
  5. Continue to cook for 1-2 hours, or until meat is absolutely soft to the touch and the bones can be removed easily. I don’t cook them to quite the soft texture as when I braise them, but you can easily do this if you prefer.
  6. Slice and serve!
Recipe Notes

I adapted this recipe to run in a normal smoker or on a grill set up for indirect heat. I cooked these in my Big Green Egg which I run at a higher temp (around 325) but with the convection plate. When using my egg, I normally run higher items at the thermometer than I run in my smoker or grill due to the design of the egg. I used Kingsford Professional Charcoal supplemented with 3-4 small chunks of pecan wood for flavor.

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