Smoked Beef Short Ribs
The best way to make short ribs in my mind is in the smoker. The low and slow method of smoking meat breaks down the meat and renders the fat for the most delicate fall-off-the-bone short ribs you will have ever had.
Equipment
- Smoker with charcoal & wood chips
- foil pan & aluminum foil
Ingredients
- 2 ½ lbs Beef Short Ribs about 6-7 large
- ¼ C each - Kinder's Butcher's All Purpose Seasoning & Kinder's Buttery Steakhouse Rub OR ½ C total of your favorite rub/seasoning blend
- 3 TB salted butter
Instructions
- Start your charcoal. Heat up the coals until they are heated through and glowing red and white. Then add more coals and the wood the wood chips of choice to the smoker (or prep your pellet smoker as normal to get to this temperature) This process for us takes typically about 45-60 minutes.
- While the coals are heating up, let your short ribs come to room temperature.
- Once the smoker is holding a temperature between 225-205°, combine your seasonings for the rub. LIberally add the rub to all sides and surfaces of the short ribs. You will want a thick layer as shown above.
- Place the short ribs on the grate of your smoker and close the lid. Maintain the smoker at a constant temperature between 225-250°. Smoke the short ribs for 2 hours during this step.
- After 2 hours, gather your foil pan and foil to prepare for the "crutch" step. In the foil pan add the butter in cut into small pieces. Add the short ribs to the pan in a single layer with space between each one. Top with foil and seal. Place this back in the smoker to continue cooking for roughly another 2 hours.
- Around 4 hours of total cooking time, check the internal temperature of the meat. The short ribs should be around 200 - 210° when they are done. They will flake apart easily with a fork. If the temperature is still below that or the meat is still tough and not coming apart, they still need more time. 2-3 hours for the "crutch" stage for 4-5 total hours cooking is typical for English Cut Short Ribs.
- Once the internal temperature is around 205°, take them out of the smoker. Vent the foil and let them rest in the pan with the juices and with the foil still partially in place so they stay warm.
- Let rest about 15 minutes before serving. Enjoy!
- Store any leftovers in an air-tight container in the refrigerator for up to 3 days and in the freezer for up to a month.
Notes
STORING & REHEATING:
- Store for up to 3 days in the fridge.
- Can also be frozen for up to a month
- Reheat in a 400° oven until warm or in the air fryer.
- Do not rush it.
- Make sure to cook both on the grate and in the foil pan covered (crutch method) for the best tender & juicy meat.
- Use your favorite rub and cover all sides with A LOT.
Nutrition
Calories: 319kcalCarbohydrates: 6gProtein: 27gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 96mgSodium: 137mgPotassium: 562mgFiber: 1gSugar: 0.3gVitamin A: 434IUVitamin C: 1mgCalcium: 111mgIron: 6mg
Tried this recipe?Let us know how it was!
