Beef
Smoked Beef Short Ribs
7 hours·Level: Advanced
Beef short ribs smoked low and slow over indirect heat — the meat falls off the bone and melts in your mouth. The most impressive dish you'll make on your charcoal grill.
Smoked beef short ribs are the "brisket of ribs." A long, low-and-slow cook breaks down the collagen and produces a melt-in-your-mouth texture.
Ingredients
- 2 kg beef short ribs (4 bones)
- 2 tbsp coarse salt
- 2 tbsp coarsely ground black pepper
- 1 tbsp smoked paprika
- Smoking wood — oak or almond
Preparation
Remove the silver skin from the underside of the ribs. Apply the spice rub on all sides. Refrigerate overnight.
Smoking
Heat the grill with the Slow 'N Sear® to 120°C. Add the smoking wood. Smoke the ribs for 6-7 hours until the internal temperature reaches 95°C. Let them rest for 30 minutes before serving.
