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Low & Slow Smoked Beef Short Ribs

By January 25, 2019 Beef, Low & Slow

Smoked Beef Short Ribs are a personal favourite of mine they carry a very intense depth of flavour which comes from cooking on the bone. When cooking a beef shorty you want to achieve a dark course bark around the outside and a beef that melts like butter in the middle that’s when you know you just nailed some awesome beef ribs!!

Smoked Beef Short Ribs are a personal favourite of mine they carry a very intense depth of flavour which comes from cooking on the bone. When cooking a beef shorty you want to achieve a dark course bark around the outside and a beef that melts like butter in the middle that’s when you know you just nailed some awesome beef ribs!!

 

Ingredients

  • 2kg Beef Short Ribs
  • Salt & Pepper
  • Spritz bottle – 50:50 water: apple cider vinegar
  • Pecan or ironbark wood
  • Charcoal or briquettes

Method

  1. Score or remove membrane & trim the silver off the top of your beef ribs & season with salt & pepper top and bottom giving them an even coat. Put back in fridge for at least 1 hour before smoking.
  2. Fire up your smoker aiming to set your temperature between 125°C – 140°C, add wood to create a nice even flow of smoke.
  3. Place beef ribs in smoker bone side down and smoke for 6-9 hours, spritzing every 45 minutes, ensure you have a nice flow of smoke the whole time.
  4. Once your beef ribs have reached an internal temperature of 94°C to 98°C pull and rest in foil for at least 45 minutes.

Tips

  • The same recipe can be used for gas smokers and pallet smokers
  • Spritzing your beef rib will control the bark on top this is a personal preference the less you spritz the heavier your bark will be.
  • You can also wrap you ribs in foil after the 4 hour mark if you would like to speed up the cook, this will soften your bark as well.  
  • Adding a water pan to you smoker is important to help prevent any drying during the cooking process.
  • Low and slow is about visual & feel cooking just as important as  timed cooking, be sure to take notice of feel and look so you can adjust if need be.    

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