Beef Short Ribs
Method: Hot Smoking
Suggested Woods: Cherry, Hickory, Oak/Whiskey Oak
Approx. Cook Time: 8-10 hours
The first thing to do is remove the top layer of fat off the ribs, there is a nice vein of it in the middle of the cut to ensure more than enough flavour is retained. You can also remove the membrane on the inside of the ribs, but be careful not to release the flesh from the bone.
A Texas style dry rub, which can be bought or made at home, goes really well with beef done like this. Our recipe for Texas Style dry rub is done like so:
Mix the following;
- ½ cup sea salt
- ½ cup sugar
- ¼ cup chilli powder
- 2 tbsp ground black pepper
- 2 tbsp cumin
- 1 tbsp mustard powder
Rub the ribs and leave them to soak up the flavour for at least an hour before putting them on the smoker with some lovely Oak chips or chunks for that deep rich flavour that goes so well with beef.
Hard part over, now for the easy bit;
The ribs take 8 to 10 hours to cook, and you’re looking for an end temperature of 195f. You should check the waterpan and fire once every 2-3hours, remember, every time you open the smoker, it adds at least 15 minutes to the cook time. About 6-7 hours in the temperature will stall at around 160f, it will not move no matter how much fire you put under that beef, this is completely normal, after about an hour it will start to rise again, very slowly, until it hits 195f, which is when you should take the ribs off and rest them for 15-20 minutes under some tin foil before carving and serving.