The secret to mouthwatering smoky beef short ribs is patience. This makes them both tender and very flavorful. Use a drip pan to prevent flare-ups since beef ribs contain a lot of fat.
Smoky Beef Short Ribs
The secret to mouthwatering beef short ribs is to cook them low and slow. This makes them both tender and very flavorful. Use a drip pan to prevent flare-ups since beef ribs contain a lot of fat that can burn quickly.Print Pin Rate
Servings: 4 people
- Trim beef short ribs. Remove the silver skin, fat cap and any hanging pieces of or meat or fat from the ribs. Season with well with SPG beef rub. Don't over pack the seasonings, but get a nice evening coating on them. Rub can be applied anywhere from 30 minutes to 2 hours beforehand, You can also apply a little mustard to the ribs first before using the rub.
- Preheat grill, 250 degrees F., and prepare for an indirect cook. Add desired wood to the fire.When the grill is ready, place the ribs on the grates bone side down, away from the coals or intense heat. Set a drip pan underneath the ribs. Close lid, and let them cook for 2 1/2 hours.
- After 2 1/2 hours, spritz the ribs with warmed bourbon mixture or beef broth. Spritz every 45 minutes until the ribs reach an internal temperature of 200-205 degrees F.
- Remove the ribs, place onto a clean cutting board and tent with aluminum foil. Let them rest 30 minutes before serving.
- Please note that these ribs can vary in cooking time based on thickness and size of the short ribs, and the cooking equipment bring used.
Photo by: Sabrina Baksh