Smoked Beef Short Ribs

Smoked Beef Short Ribs take little preparation and effort. Smoke at a low temperature for 4 hours and you have have meltingly tender meat.

📝 Ingredients

• 2 kg (4lbs) individual beef short ribs
• 10 ml (2 tsp) kosher or sea salt
• 15 ml (1 tbsp) ground black pepper
• 15 ml (1 tbsp) brown sugar
• 15 ml (1 tbsp) onion powder
• 15 ml (1 tbsp) garlic powder
• 15 ml (1 tbsp) paprika
• 5 ml (1 tsp) mustard powder
• 2.5 ml (1/2 tsp) ground cayenne pepper

👨‍🍳 Instructions

1. 1The day before you intend to smoke the ribs, dry brine them first by sprinkling all the surfaces with salt. Place in an airtight container, then in the fridge to brine overnight.
2. 2Preheat the smoker to 110°C / 225°F.
3. 3Mix all the spices for the rub in a bowl, then proceed to rub them all over the ribs.
4. 4Stick the Meater+ meat thermometer in the thickest part of one rib.
5. 5Place the short ribs in the smoker.
6. 6Fill up the wood chip compartment with oak wood chips.
7. 7Program the Meater+ app on your phone to alert you when the meat reaches 95°C / 203°F.
8. 8Cook for 4 hours, or until Meater+ alerts you that the meat is done.
9. 9Remove the short ribs from the smoker and let them rest for 10 minutes before serving.
10. 10Baste with your favourite barbecue sauce and sprinkle with spring onions and cilantro.
11. 11Serve with your favourite BBQ accompaniments. In this case it was with horseradish mash, roasted jerusalem artichokes and coleslaw. Enjoy!