These tender, smoked beef short ribs
are so good,
you'll wish you had made more of them.
Start out by patting dry your beef ribs. Next we need to trim the fat off of the top of our beef
ribs, and we want to remove any silver skin that is on it. We do this because the fat and silver
skin will not render and it will hinder us from getting a great bark. For our seasoning today,
we will be using kosher salt and black pepper. Salt helps to draw moisture out of the meat,
helping us to get a good bark, and it is great for enhancing the flavor of the meat.
Pepper gives us a very nice spice. It helps us build a good bark and gives us the traditional
dark color that smoked barbecue has. Make sure to get all sides of your meat when you're seasoning,
and then, once you're done, let it sit out and rest for about one hour.
What's up you guys, so today we are making beef ribs.
Beef ribs are like brisket on a stick. They're super rendered, beefy, smoky,
salt and peppery. But since this isn't gonna smoke for 16 hours like a normal brisket would,
and they're short ribs so they're gonna cook a little bit faster than a big rack of Dino Ribs
would, for the first two hours of this cook I'm gonna turn it on to the "Xtreme Smoke" setting.
This will run my smoker at anywhere from 170 to 190 degrees and it's gonna produce a lot more
smoke than it typically would. When you smoke meat, the majority of the smoke flavor that is
in your meat is captured in the very beginning of your cook. So we're gonna run this two hours
*extreme* smoke mode and then I'm gonna turn it up to maybe 250, 275 to finish this out,
render off that fat, build up a good bark, and create some amazing beef short ribs.
So let's go ahead and open up our smoker, and I'm just going to place these on here in the center
of my smoker in no particular order and that's all we're going to do today. This is going to be super
simple and easy. I'm not going to check these at all for the first two hours.
I'm just going to let them go, ride out. I know they're gonna be perfectly fine.
I'll see you guys at the two hour mark. I'll show you what I'm gonna do next.
These beef short ribs have been on our smoker for two hours now in that extreme smoke setting,
so let's go ahead and open it up and take a look. As you can see, it has a really nice red color.
It's starting to darken up really beautifully. That bark is starting to really form. So we're
going to go ahead and shut this down and we're going to turn up the temperature to 250 degrees
to kind of quicken up this process of it getting up to around 200 degrees,
and it's going to help us render down that fat. I have no idea what the internal temperature is as
of right now i know it's not even close to being done so what i'm gonna do is i'm gonna let this
roll at 250 degrees for about one hour and then i'll come back out and check around that three
hour mark i don't feel like this is starting to dry out at all so i'm not gonna spray it
i might or i might not i'm just gonna play this one by ear and see how we're looking i'll see you
guys soon we are not the three hour mark on our beef short ribs i already opened it up and took a
look at it just a few minutes ago and it does need to be sprayed a little bit in my opinion so i went
ahead and i made this mixture of 5050 apple cider vinegar and water i do the 5050 mixture because
if you just sprayed straight apple cider vinegar on there especially on beef i think it's going to
give that a little bit of that acidic flavor which i definitely don't want on my beef if you have
beef broth that's a great thing that you could use you could just put some beef broth in here
and spray it down with that i don't have any so i'm doing this mixture today as you see guys we're
probing right around that 165 mark so these are probably in their stall right now they're going
to start to release a lot of those juices which is going to help to keep them a little bit moist and
depending on how the outside looks i will wrap or won't wrap i have no idea yet but let's go ahead
and get these sprayed down with our mixture we're going to go ahead and do a light spritz across
the top and sides over all these so now that we got it shut back down three hour mark i'm gonna
come back out in probably about uh 30 minutes to an hour and i'm gonna check them again and see
if they start to get a little bit too dark you know if it takes on too much smoke it could become
not the great tasting and i don't want to dry out at all so if i wrap it i don't know yet it's just
going to be solely based upon how it looks i've made these short ribs in the past and i haven't
wrapped it and they came out great hey every cook is different so you just need to keep that in mind
when you're making these at home so i'll see you guys at the next step it is now the four hour mark
on our beef short ribs let's go ahead and open up this pit and see what we're looking like as
you see we're temping right around the 180 degree mark which means that we still have about maybe a
good hour or so left maybe a little bit longer i really want to hit around that 200 degrees that is
when the probe starts to just slide right in and out like butter we're going for tenderness here
we want to render all this fat and our beef short ribs it's looking like i'm probably not gonna wrap
this cook is speeding up fast enough for me to be comfortable to leave it unwrapped i am gonna go
ahead and spray this one more time with a little bit of our apple cider vinegar mixture let's shut
it down and i'll probably come back out maybe every 30 45 minutes until we hit that 200 degree
mark i'll see you in about 45 minutes we are just a little bit over five hours on our beef short rib
let's open up the smoker and see what they look like and as you can see we're probing some of
these here we're heading right up in the very high 190s some of these are hitting just a little tiny
bit past 200 degrees 201 202. i'm actually going to take some aluminum foil and i'm going to put
these beef short ribs in there this is going to help them carry over a couple degrees it's going
to help break down some of that fat in there make it render real nice and then we're gonna let them
rest in that aluminum foil until about i would say they're at around 140 degrees that's the ideal
temperature to serve meat that might take about an hour maybe 30 minutes i'm not really worried about
time right now i just want to make sure that we give this enough time to cool down and soak
back in all those juices so i'll see you at the dinner table when it is time to tear into these
what's up you guys welcome to my dinner table we are ready to dig into these beef short ribs
take a look at the bark that we have accumulated on these beef short ribs these look absolutely
smoky and delicious let's dig in before i dig into these beef short ribs let's do a quick recap of
what it was that i did today to make these beef short ribs we just trimmed off the silver skin
and the fat from the top and then we season this with kosher salt and black pepper
we super smoked these for two hours and then cranked it up to 250 degrees for just over
three hours at that point we reach our internal temperature of around 200 degrees let me wrap
these in foil and let them rest for about 45 minutes until they reach down to an inch around
temperature of 140 degrees at which point you now see my fat face and we are ready to dig into these
look at these peel right off the bone oh my goodness let's take a bite
dude the very first thing that i taste when i eat these beef short ribs is that peppery
bite we season this with just salt and just pepper because that's all we need on these beef ribs then
i really get a good hit of that smoke that just penetrates this beef so perfectly take a look at
the smoke ring that we have on these beef ribs that we got from our super smoke setting on our
smoker all the pepper that we put on here also really got us a good bark just super delicious
there are so many things that you could do with these beef short ribs you could shred them up and
put them in tacos mac and cheese or you could just eat this plain with like baked beans and cornbread
and just eat a good old barbecue dinner these are beef short ribs and if you want to see big beef
ribs smoked check out this video right here i hope you guys have had a great day night whatever time
it is when you found this video and as always i'll see you guys in my next beef short rib