Beef short ribs are brisket's rich, beefy cousin. Incredibly marbled, intensely flavoured, and absolutely decadent. Often called "brisket on a stick."
15m
Prep Time
8h
Cook Time
8h 15m
Total Time
Equipment You'll Need
🔧
Ingredients
- 4 bone-in beef short ribs (English cut, about 400g each)
- 3 tbsp coarse black pepper
- 2 tbsp kosher salt
- 1 tbsp garlic powder
- Beef broth for spritzing
Method
1
Trim excess fat and silver skin from short ribs. Leave meat between bones intact.
2
Season generously with salt, pepper, and garlic powder.
3
Set smoker to 135°C with oak or hickory wood.
4
Place ribs bone-side down on smoker.
5
Smoke for 4 hours until bark is set, spritzing with beef broth every hour.
6
Wrap individually in butcher paper when internal temp reaches 77°C.
7
Continue cooking until probe tender, usually around 96°C internal.
8
Rest wrapped for 30-60 minutes.
9
Slice between bones and serve. The meat should jiggle like jelly.
Pro Tips
- 💡Ask your butcher for "English cut" short ribs - single bones with a thick meat cap
- 💡Plate-style ribs (3 bones connected) work great too but need more trimming
- 💡Short ribs have more intramuscular fat than brisket so they're more forgiving
- 💡The bone should slide out clean when properly cooked
#beef#ribs#premium#weekend
