How To make Smoked Short Ribs

BBQ Beef Short Ribs Recipe | Traeger Grills

Subscribe:
See full recipe here:
See more pellet grill recipes:

These beefy racks pack some serious flavor. Beef ribs are generously seasoned with Traeger Beef Rub, mopped with apple juice to keep them moist, and cooked low and slow to tender perfection.

Follow us on social:
Instagram:
Facebook:
Pinterest:
Twitter:
Website:
Grill Comparison:
Find a Dealer:

Texas Beef Short Ribs - Smoked Beef Ribs

Thank you for watching my Texas Beef Short Ribs video. On this video, I smoked some Texas beef ribs from Porter Road that were so good. These Texas Beef Short Ribs were so meaty and they cooked much faster than a full rack of Dino ribs. I'm not a huge fan of bbq sauce but these ribs were sauced lightly and they were super tasty.

Thanks for watching
Smokin' Joe

ORDER YOU PORTER ROAD TEXAS SHORT RIBS AND OTHER MEATS HERE (SAVE 15% ON YOUR FIRST ORDER) -

Order Your Clean Space Nitrile Gloves Here -

Gourmet Wood Products -

Order all of your Sausage ingredients from PS Seasonings here and get a nice discount -

Order your Yoder Smoker Here -

Order Your MEAT Sous Vide and Sausage Equipment Here- Order your MEAT processing equipment here and get a nice discount-

Order Your Dalstrong Knives Here and Save 10% -

Order Your Custom Cutting board like the one used in this video here - Enter SMOKINJOES for a discount-

Grill Blazer / Grill Gun Discount -

Order Your Thermapen Thermometer Here - Thermapen Mk4 -

AMAZON LINKS
Pistol Grip Injector -
16 Mesh Black Pepper Used In My SPG -
Pickling Spices -
Dukes Mayo -
Fleur De Sel (Salt)-
Cut Resistant Gloves -
Pizza Screens -
Nitrile Gloves (Black)-
RODE Mic Set Up -
Nikon D5600 Camera -

Order Your Hestan Cue Induction Burner here-(enter Smokinjoe at checkout for 20% off)

Order Your PK100 Smoker here -

Grilled Beef Short Ribs with Chimichurri Butter Recipe | Over The Fire Cooking by Derek Wolf

#ad Grilled Beef Short Ribs with Chimichurri Butter on the new @breeofirepits Y Series ????????????????

This new @breeofirepits Y Series is insanely cool! Today we are making some grilled beef short ribs slowly over the flames while basting with oil. The nice thing about the new Y series is that I can use lump charcoal, so slow roasting beef short ribs is even easier! Served these guys up with some Chimichurri Butter that will blow your mind and some Smashed Potatoes. So freakin delicious! Find this whole recipe on my blog or by clicking the link in my bio! ???? ????

Recipe here:

Find all my rubs here:

Subscribe to my channel:

Why not follow me elsewhere?

Blog:
Instagram:
Facebook:
Pinterest:
Tik Tok:

#chimichurri #shortribs #beefshortribs #breeo

Beef Ribs

Beef Ribs. The Texas BBQ that made me fall in love with BBQ after growing up on sweet, pork BBQ in the south. These are the King of all BBQ for me.
When you are eating BBQ in Texas you are typically eating what is known as short ribs or plate ribs. AKA 123A or 3 bone beef ribs which are trimmed from the mid-section of ribs 6 through 8. This cut can sometimes be difficult to find outside of a butcher shop.
A good alternative are 130 beef chuck short ribs, aka 4 bone beef ribs which originate from the mid-section of ribs 2 through 5. These are easily found at grocery stores or Costco or just ask your butcher.

Meat Church Beef Rib Recipe:
Mill Scale 94 Gallon Offset Smoker:
Butcher Block - Rosewood Block: rosewoodblock.com
Thermapen IR thermometer:

Subscribe: ​ |​ Website: ​
Watch the newest videos: ​

Follow Meat Church BBQ
Instagram: ​
Facebook: ​
Twitter: ​

Watch ​more videos!
Shop Playlist: ​
Recipes:​
Beef Recipes:​
Most Popular:​

About Meat Church BBQ:
Welcome to the official Meat Church BBQ YouTube channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!

#MeatChurchBBQ​ #BeefRibs #PlateRibs #ShortRibs

Smoked Beef Short Ribs | Smoking Short Ribs on Ole Hickory Smoker with Malcom Reed HowToBBQRight

Smoked Beef Short Ribs | Beef Short Ribs Smoked and Braised on Ole Hickory Smoker

For more barbecue and grilling recipes visit:

Beef Short Ribs are beefy, rich, and packed with flavor. And cooking them out on the smoker brings even more flavor to the party.

The first thing you want to do is get some seasoning on the beef short ribs. I keep it real simple with just Salt, Black Pepper, and Garlic. Coat all sides of the beef Short Ribs with a good dose of the rub and let them hang out for a short while at room temperature. Here’s a good time to fire up the smoker.

For this cook I’m using my Ole Hickory pit and it needs to be running at 275 degrees. For smoke, throw on a couple chunks of seasoned hickory. You can prepare this Beef Short Ribs recipe on any pit just prepare for a 4-5 hours indirect cook with temps running 275-300 degrees.

When the smoker is up and running, place each piece of Beef Short Ribs directly on the rack and get the lid closed. They’ll need to smoke for 2-3 hours to absorb some flavor and turn a beautiful brown color on the Beef Short Rib. We’re shooting for the color of a good beef brisket.

The meat on Beef Short Ribs is surrounded by fat and tough connective tissue, and it takes a long time to render during cooking. This is why Beef Short Ribs are a perfect meat to cook low and slow.

As the fat breaks down, it surrounds the meat and turns into a sort of “meat butter” which gives the Beef Short Ribs its’ richness. To help this process along I use a braising liquid filled with herbs and vegetables to create even more flavor. You’ll need a large pan for this job.

Beef Short Rib Braising Liquid:
- 3 Carrots
- 3 Ribs of Celery
- 1 Onion
- 4 Cups Beef Stock
- 2 Cups Red Wine
- 8 Cloves Garlic
- 6oz Tomato Paste
- 2 Sprigs Rosemary
- 1 Bay Leaf

Chop the carrots, celery, and onion into large chunks and add them to the pan. Smash the garlic with your knife and add in with the vegetables. Pour in the beef broth and wine.

I usually don’t measure here just eyeball it; you’ll need about ½ the bottle. Stir in the tomato paste but don’t worry about breaking it up all the way; it will mix in as it cooks. Lastly season with a little more of the AP rub and throw in the rosemary and bay leaf.

Cover the pan with aluminum foil and get it out on the smoker. I want the braising liquid to warm so we’re not adding hot meat to a cool liquid and it speeds up the cooking process a little. Usually this pan goes on the pit about 2 hours into the cook. It’s a good time to peak at the short ribs and see how the color is coming.

At the 3 hour mark the Beef Short Ribs have plenty of brown color all the way around, so they go straight into the liquid. Recover the pan with foil and continue cooking. It’s time to really break down the fat and connective tissue now. It’s also ok if the temperature on your pit goes up a little. I bumped the temp on my Ole Hickory up to 300 degrees.

After an hour in the liquid, check the ribs for tenderness. Use two forks and gently try to separate some of the Beef Short Ribs meat. If you feel any resistance, they need a little more cooking. I’m looking for soft, sponge-like feel. The Beef Short Ribs meat should have almost no resistance coming off the bone. Continue cooking if they’re not quite there. Mine took an additional 30 minutes to get just right.

Once the tenderness is perfect, bring the Beef Short Ribs inside and carefully get them out of the braising liquid and onto a platter. Cover the Beef Short Ribs with foil loosely and let them rest for 10-15 minutes.

Don’t throw away the braising liquid because it makes a wonderful sauce to serve over the short ribs. The vegetables will have cooked almost into a mush but they’ve left behind a ton of flavor. Strain the liquid into a bowl and allow give it just a second to settle.

Most of the fat will rise to the top and you can ladle it off. Now pour the liquid into a small sauce pot and reduce it by half over high heat. It should take about 10 minutes; just enough time for the short ribs to rest.

I serve short ribs family style over a platter of mashed potatoes. Ladle on a good spoon of sauce over each piece and top with a touch of fresh parsley.

For more how-to recipes visit:

For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit:

Smoked Beef Short Ribs

Beef Short Ribs Recipe - Smoked Texas Style Beef Short Ribs on the Weber BBQ

Beef Short Ribs Recipe - Smoked Texas Style Beef Short Ribs on the Weber BBQ and Slow 'N Sear **PURCHASE THE SLOW 'N SEAR HERE:

____________

Want to hang out with other Slow 'N Sear owners, or interested in knowing more before you purchase? Then join our Facebook group!

PLEASE SUBSCRIBE! It really helps us grow! -

Adrenaline Barbecue products used in this video:
Slow 'N Sear:
Drip 'N Griddle Pan:
22 Two Zone Cooking Grate with EasySpin:

For our professional recommendations on digital thermometers check out the following link:


___________

WHAT YOU WILL NEED TO MAKE THESE BEEF SHORT RIBS.

3-4 lbs of Short ribs
Kosher Salt – 1/2 tsp per pound
Big Bad Beef Rub -

This recipe works for beef back ribs or beef short ribs. It’s important to note that the meat is between the bones with back ribs and on top of the bones with short ribs. Short ribs are meatier than beef back ribs so they’re usually more desirable among pitmasters, and short ribs are what we’re cooking today!

To prepare the short ribs trim off any of the thick fat and silverskin that’s on the top. This will help the rub that we apply later form a nice bark during the cooking process. Unlike pork ribs, don’t bother removing the membrane from the back of the rib if it’s is still attached. The meat could fall off during the cook. After trimming is done we are going dry brine our short ribs, by applying ½ tsp of kosher salt to every lb of meat. This both seasons the meat as well as helps retain juices. Once salted, cover them and place them in the fridge for a minimum of 2 hours but preferably overnight.

After the ribs have been dry brined, we are now ready to apply our BBQ rub. Today we are using Meatheads Big Bad Beef Rub which adds a lot of flavor and a little kiss of heat to these ribs. If you pay careful attention you’ll notice we’ve added a little bit of cumin to the rub, which we feel really puts the Texas in these Texas beef ribs.

When your ribs are all prepared you are going to start getting your Slow 'N Sear all set up for cooking low n slow between 225-250 degrees. We did this by lighting about a dozen briquettes with a starter cube in the corner of the Slow ‘N Sear. Once those coals were fully lit we then filled the remainder of the slow n sear with unlit briquettes as well as added a couple chunks of hickory wood for smoking on top. We also added 1 quart of hot water to the water reservoir for the generation of steam during the cook. The humid environment stabilizes temperatures during low ‘n slow cooks and helps the beef pick up smoke flavor. You’ll notice we ran our grate thermometer wires through the top vents to help minimize air leakage around the lid which will help us maintain low cooking temperatures .

With our grill ready to go it’s now time to place our short ribs onto the grill. Because short ribs are so thick we’re able to place our leave in thermometer into one of the ribs to monitor the progress of the cook. Once we have the meat and pit probes in place, we’ll close the lid and begin smoking.
After about 5 hours our leave in thermometer is showing that our ribs are just above 200F so let’s take a look and probe for tenderness. When we poke our ribs with our probe it goes in and out like it’s in butter so you know that rib is done. As they each get done we’ll take them off the grill.

The ribs are done so you can go ahead and dig in, or, if they came off the smoker early, we can hold or rest them by wrapping them in a double layer of foil and placing them in a faux Cambro, which is a fancy way of saying room temp cooler. Making a Faux Cambro is pretty simple. Basically we wrap our ribs in a double layer of foil, then wrap the foiled ribs heavily in towels, and then place all that in a room temp or warm cooler. Let the ribs hold in the cooler up to 4 hours or when the meat gets below 140 F. The Cambro process will help further tenderize the meat.

When your ready to eat, remove from your cambo and enjoy the feast!