Smoked Beef Short Ribs Recipe
Beef Short Ribs Temp: 250 degrees
Beef Short Ribs Cook Time: Roughly 8 hours
Final Temp: 203 degrees
Beef Short Ribs Temp: 250 degrees
Beef Short Ribs Cook Time: Roughly 8 hours
Final Temp: 203 degrees
Ingredients List:
Accessories Needed:
Preparation:
The first thing we want to do – light your grill to 250 degrees & we want to cook indirect.
This means – we are not cooking this directly on the grill.
On a Komodo grill, like the big green egg, you will put in a ceramic place setter to create the indirect cooking atmosphere.
The Rub:
I make a pretty simple rub for the wagyu beef ribs.
I put (1) part course Kosher salt to (1) part #16 Course pepper and (1/2) part Paprika and (1/2) part garlic salt.
Mix the rub.
Instructions and Timeline:
6:00 PM the night before – Put the rub on.
I pulled these wagyu beef short ribs from the refrigerator and man do they have some nice marbling.
I did try pulling the membrane from the back of the beef short ribs, but wasn’t having as much luck as I would have with baby back. You can try and pull it from the back, but don’t worry if it’s not coming off. It’s ok to cook with it on and I didn’t notice it at all.
Next step – rub mustard on the beef short ribs to help the rub stick and evenly spread the rub on the ribs.
Put the ribs back into the refrigerator for the night.
9:00 AM – Light the grill, put in the place setter and bring your smoker to 250 degrees. Pull the beef ribs from the fridge and place on the counter while the grill is heating up.
9:45 AM – I put the ribs into the smoker and put your digital thermometer in from the top of the ribs(vertical). We will be smoking this way for 5 hours.
I initially had my thermometer going horizontal and it was not reading properly. It was showing my ribs were over 250 degrees in 3 hours. (see the pink line)
Once I changed it and put it in from the top, the temp was accurate.
2:45 – Pull your beef short ribs, put whatever kind of BBQ sauce on that you like and wrap in aluminum foil. We will cook them in the foil for 45 minutes.
3:30 – Pull the ribs back out of the foil and smoke for an additional 45 minutes.
4:15 – Pull the beef ribs from the smoker. I wrapped in aluminum foil, then wrapped in a bath towel and put them into a cooler for 45 minutes. You will want to test these like a brisket with the toothpick test to confirm they are done. Temp should be roughly 203 degrees.
5:00 – Sliced and enjoyed. I was able to cut these beef ribs with a fork. They were extremely tender.
