We have got an amazing beef short ribs recipe to share with you! Beef Short Ribs aren’t everyday fare. They are a bit of a challenge to cook well. Just like a beef brisket is more challenging than a pork butt, beef short ribs are harder to get right than pork ribs. They may be full of flavor but they are also full of tough connective tissue that has to be slowly broken down by a long low smoke.
Beef Short Ribs Recipe
A great beef short ribs recipe starts with a great rub. Since we don’t make beef short ribs all that much we make the rub in small batches that get used up in one shot. This rub is for 3 pounds of short ribs.
- 1 1/2 Tablespoons of Coarse Kosher Salt
- 1 Tablespoon of Turbinado Sugar
- 1 Tablespoon Chili Powder
- 1 Teaspoon of Ground Cumin
- 1 Teaspoon of Garlic Powder
- 1 Teaspoon of Dried Parsley
- 1 Teaspoon of Ground Black Pepper
- Mix all the ingredients of the rub in a 1 gallon Zip-Loc.
- We lightly brush the short ribs with Vegetable Oil. This real helps the rub to stick.
- Put the short ribs into the bag and shake vigorously. Put them in the fridge for up to 24 hours.
- Set your smoker up for a 225 degree smoke with a handful of your favorite smoking wood.
- Stick a temp probe into the largest of the short ribs. You are shooting for 185 degrees internal. This is the temperature where those tough connective tissues will break down into a beautiful jelly mess.
- Take them off and rest them for 10-20 minutes. They don’t need to pull back a mass of juice like a brisket or a pork butt, but they benefit from it as well.
Sign-up for our E-Mail newsletter and get printer-friendly versions of all our recipes!
Affiliate Disclosure: I am grateful to be of service and bring you content free of charge. In order to do this, please note that when you click links and purchase items, in most (not all) cases I will receive a referral commission. Your support in purchasing through these links enables me to keep the content train rolling