BBQ Beef Short Ribs

What are Beef Short Ribs?

Beef short ribs are from the lower rib cage of the cow, opposite the spine, and are either cut “English style” (parallel to the bone, and what we’ll use here) or “Flanken style” (perpendicular to the bone, cut thinner and popular in Korean and Hawaiian style ribs). Overall, BBQ beef short ribs are a pretty simple process. Let’s get to it.

Ingredients

• 6 lbs "English Cut" Beef Short Ribs
• Olive Oil or Hot Sauce
• Your Favorite Beef Rub
• Beef Broth or Basting Sauce (optional)

Equipment

• 1 Offset Smoker, Pellet Grill, Ceramic Grill, or Charcoal Grill

Great Backyard Smokers

Prep the Beef Short Ribs

With any piece of barbecued meat, it pays dividends to invest a few minutes up front into preparing the meat for a long cook. With BBQ beef short ribs, there’s typically not too much work to do, but let’s cover some basics.

First, check for any loose or dangling pieces of meat or fat. These are sometimes a byproduct of the butchering process, and can dry out or burn over the course of a long cook. No need to go crazy detailed on this, but if there are any obvious offenders simply remove them.

Next, your short ribs may have a small fat cap on the top - this is good, as it will help baste the meat during the cook and keep it from drying out. Give the fat a quick once over to check for any obviously uneven areas. Again, no need to be perfect here, but trim down any parts where the fat is super uneven. This will ensure that you don’t get any cuts of your finished product with way more fat than meat.

Lastly, the underside of your ribs may have a thick, white membrane over them. If you can, slide a butter knife under this membrane and using a paper towel for grip, peel it off. Just like with baby back ribs, this membrane won’t render quite as well as the meat, and could lead to some tougher bites when all is said and done.

Season the Beef Short Ribs

Now it’s time to get some flavor on these bad boys. Grab your favorite BBQ rub and a binder (some oil or sauce to help the dry seasoning stick to the meat). For seasonings, try something with big and bold flavors to compliment the super beefy flavor of the ribs. Black pepper, hot peppers, and paprika are all good places to start. For binders, a light coating of mustard, hot sauce, or plain old olive oil will do the trick. Make sure to coat the ribs liberally on all sides, and you’re good to go.

Best Rubs for Beef Short Ribs

BBQ the Beef Short Ribs

Get your smoker or barbecue fired up to around 225. Place the ribs on the center of the rack and if you have a temperature probe, insert it so that the tip of the thermometer is about midway through the meat, between the ribs, and not touching the bones. Our goal internal temperature is going to be 200-205, which will allow the collagen and connective tissues to break down and leave us with spoon-tender meat.

It’s important to barbecue the ribs around 225 for as long as possible to bathe them in maximum smoke. This will allow time for an awesome bark to form on the outside, and for the meat to absorb a nice, deep smoke ring. I recommend going at least 4 hours at these temps before you think about increasing the cook temp. After that, if time is of the essence, you can increase the cook temp to 250 (no higher than 275) to reach the internal temp goal faster. Once your thermometer reads 200-205, you’re done. The meat should feel almost jiggly to the touch, and a toothpick or probe should slide in with no resistance.

A quick note on spritzing during the cook: I’ve cooked short ribs without any added moisture, and I’ve also sprayed them with beef broth or basting sauce. Both turned out just fine in my opinion, so feel free to experiment with this for yourself.

BBQ Basting Supplies

Eat the Short Ribs

This step is even more straightforward than the previous 3. After letting the ribs rest for about 20 minutes, slice them in between the bones to create individual servings. As mentioned before, these have heavy, beefy flavors so try pairing them with lighter sides to balance out a meal. Coleslaw, salad, and grilled veggies are all good options, but who are we to judge if you pile on the mashed potatoes and mac n’ cheese.