Smoked Beef Short Ribs (Printable)

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Beef

Smoked Beef Short Ribs

A rack of beef short ribs with a mustard binder and Holy Cow, smoked unwrapped at 250°F for about 7 hours until probe tender. Plus what I'd change next time.

Prep: 15 minutes
Cook: About 7 hours
Total: About 8 hours
Yield: 3–4 servings
Method: Smoked
Wood: Bear Mountain pellets

Ingredients

1 rack beef plate short ribs (about 4½ lb)
Yellow mustard, as a binder
Meat Church Holy Cow rub

Instructions

Set your smoker to 250°F.
Do a minimal trim: remove the tough membrane on top and any loose fat.
Coat with mustard, then season all sides generously with Holy Cow.
Smoke unwrapped at 250°F until probe tender between the bones, around 200–205°F internal. Expect about 7 hours.
Rest wrapped for at least 30 minutes, and longer if you can. Then slice between the bones.

Pitmaster Notes

Lessons from my first rack: trim a little more fat, start at 225°F for an hour or two for more smoke, and consider wrapping so the outer ribs don't get ahead of the middle.
Rest longer than 30 minutes. It makes a big difference.
Bear Mountain pellets were my pick here.

Times and temps are my starting points. Every cooker and every cut runs a little different, so cook to temperature and feel, not the clock.

From dkcraftbbq.com/recipe/smoked-beef-short-ribs