Description
Tender, juicy, and flavorful Smoked Beef Short Ribs (dino ribs) with a perfect smoky bark. A BBQ delicacy.
Ingredients
- Beef Short Ribs: 4-5 lbs, plate short ribs (dino ribs) preferred
- Coarse Ground Black Pepper: 1/4 cup
- Kosher Salt: 1/4 cup
- Granulated Garlic: 2 tablespoons
- Onion Powder: 2 tablespoons
- Smoked Paprika: 1 tablespoon
- Brown Sugar: 1 tablespoon (optional)
- Cayenne Pepper: 1 teaspoon (optional)
- Yellow Mustard: Thin layer
- Worcestershire Sauce: Thin layer
- Oak
- Hickory
- Pecan
- Apple Cider Vinegar: 1 cup
- Water: 1 cup
Instructions
- Trim the Ribs: Trim excess fat from the ribs, leaving about 1/4 inch fat cap. Remove silverskin from the bone side.
- Apply Binder (Optional): Lightly coat ribs with yellow mustard or Worcestershire sauce.
- Mix Dry Rub: Combine black pepper, salt, garlic powder, onion powder, smoked paprika, brown sugar (if using), and cayenne pepper (if using).
- Apply Dry Rub: Generously coat all sides of the ribs with the dry rub, pressing it into the meat.
- Rest the Ribs: Wrap ribs tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
- Choose Your Smoker: You can use a variety of smokers for this recipe, including a pellet smoker, a charcoal smoker, or an offset smoker.
- Prepare the Smoker: Clean your smoker thoroughly before starting. Remove any old ash or debris. Fill the fuel source (pellets, charcoal, or wood) according to your smoker’s instructions.
- Preheat the Smoker: Preheat your smoker to 250°F (121°C). Use a reliable thermometer to monitor the temperature inside the smoker. If you’re using a charcoal smoker, you may need to adjust the vents to control the temperature.
- Add Wood for Smoke: Once the smoker reaches the desired temperature, add your chosen wood for smoke. If you’re using wood chunks, place them directly on the coals or in the smoker box. If you’re using wood chips, soak them in water for about 30 minutes before adding them to the smoker. This will help them smolder and produce more smoke.
- Stabilize the Temperature: Allow the smoker to stabilize at 250°F (121°C) for at least 30 minutes before adding the ribs. This will ensure that the temperature is consistent and that the ribs will cook evenly.
- Place the Ribs in the Smoker: Place the ribs directly on the smoker grate, bone-side down. Ensure proper airflow between the ribs.
- Maintain the Temperature: Maintain the smoker temperature at 250°F (121°C). Check and adjust as needed.
- Spritz the Ribs (Optional): After 3 hours, spritz with apple cider vinegar and water mixture every hour.
- Check for Doneness: Cook until the internal temperature reaches 203°F (95°C) and are probe tender, about 6-8 hours.
- Prepare the Wrapping Material: If you choose to wrap the ribs (the “Texas Crutch”), you’ll need heavy-duty aluminum foil or butcher paper.
- Wrap the Ribs: Once the ribs have developed a good bark (a dark, flavorful crust), usually after about 4-5 hours of smoking, remove them from the smoker and wrap them tightly in the foil or butcher paper. You can add a tablespoon of beef broth or melted butter to the wrapping for extra moisture and flavor.
- Return to the Smoker: Place the wrapped ribs back in the smoker and continue cooking until they reach an internal temperature of around 203°F (95°C) and are probe tender. This typically takes another 2-3 hours.
- Rest the Ribs: Rest the ribs for at least 1 hour, or preferably 2 hours, before slicing. Wrap in a towel and place in a cooler to keep warm.
- Slice and Serve: Slice between the bones and serve.
Notes
- Trimming the fat is crucial for a good bark and prevents a greasy result.
- Resting the ribs is essential for tender, juicy meat.
- Wrapping (Texas Crutch) speeds up the cooking process and can help with tenderness, but it can soften the bark.
- Use a reliable meat thermometer for accurate temperature readings.
- Adjust smoking time based on the size and thickness of the ribs and your smoker’s performance.
- Prep Time: 30 minutes
- Cook Time: 360 minutes