Beef short ribs are rich in fat and flavor and are perfect for smoking on the grill. Learn how to make the best smoked ribs with our easy recipe.
Beef ribs might not be the first type of smoked rib that comes to mind when planning a barbecue meal, but once you’ve tried them, you’ll never look back.
Served fresh from the smoker, these beef short ribs are as tender and juicy as any other cut of roast beef. Best of all, they’re easy to grill.
Learn how to cut them into shapes and prepare them for the smoker with dry brine before combining them with the perfect dry mix and wood. Let’s get into that.
What are beef ribs?
As the name suggests, beef ribs come from the primary rib region of the cow, specifically closer to the spine. THEY should not be confused with beef ribs, which are lower on the rib cage and contain more meat.
Back ribs actually come from the same original cut as ribs and ribeye . If that caught your attention, fine. Baby Back Ribs have the same rich, delicious flavor as both of these delicious cuts, except in rib form.
Beef ribs traditionally taste like a steak. You just can’t get rid of the meat taste! The high fat content gives beef ribs a melt-in-the-mouth texture. When grilled, they take on the flavor of the wood they were grilled with, so you need to be aware of what type of wood you’re using. Grilling also improves the flavor of the meat.
How to prepare beef ribs for smoking
Remove the membrane
If you’ve ever smoked barbecue ribs (beef or pork), you know that a big part of preparing the meat is removing the membrane . This thin layer, also called silver skin, sits on the underside of the ribs and needs to be removed. The membrane does not give way during cooking and can even become rubbery. It’s practically inedible, so we need to get rid of it.
Fortunately, removing the membrane from the ribs is easy. Simply slide a blunt table knife under the membrane in one of the corners of the ribbed grid and use a dry paper towel to grasp it. Remove is slow. With a bit of luck everything will work out at once. If not, whenever you continue until all the silver skin has been shed.
Use meat shears or a sharp knife to trim excess fat from the grate and rinse the ribs under cold water. Finally, before smoking, slice the rack into smaller single or double ribs. This will shorten the cooking time and allow the meat to cook more evenly and get a nice brown color all over.
Dry brine
The dry brine helps with water retention during the cooking process, better ensuring a distinct dish of juicy and flavorful barbecue ribs. It’s necessary to salt the ribs if you want to make sure they’re salted properly. In addition, soaking the ribs in brine will help them retain moisture. Soaking the ribs in brine will also help reduce the cooking time a bit. You should cook the ribs low and slow in the smoker. The Lake speeds up this process without sacrificing the quality and flavor of the back ribs.
Apply coarse salt to the entire grate. Place in the fridge and let rest for at least two to three hours. The night is fine too.
While some do fine with the sole for 1-2 hours, this process can be done overnight to ensure the flavors are enhanced and you get the maximum benefit from it as well.
BBQ rub dry
For grilled beef short ribs, we need a seasoning mix strong and robust enough to match the rich flavor of the beef. Spicy or sweet blends don’t usually work very well, which is why I recommend my all-purpose dry blend coffee. It has a deep, earthy flavor that intensifies with exposure to heat and smoke, adding a nuanced, delicious note to most cuts of beef.
The dry rub ingredients are a simple mix of ground coffee, brown sugar, salt, cinnamon, and ground black pepper. The key is to use granulated instant coffee and not fresh. This may sound counterintuitive, but instant coffee can withstand high temperatures without becoming bitter. See the recipe below for the full ingredient list and measurements.
If you want a BBQ marinade with a little extra spiciness and sweetness, try our classic beef rib marinade recipe . A blend of smoked paprika, cayenne pepper and brown sugar is used to create a wonderfully balanced flavor.
Smoking times and temperatures
It takes about 3-5 hours to cook the beef ribs to 275°F and for the internal temperature to reach 203°F. The time depends on the thickness of the meat and the heat retention of the smoker. Always use a smoker thermometer to ensure you are getting an accurate doneness reading on beef ribs.
Ribs are safe to eat once they reach an internal temperature of 63°C (145°F), but they will still be chewy. Smoking them until they reach 96°C (203°F) allows the fat and collagen in the meat to yield, giving you a more tender and delicious cut of rib.
The best wood for smoking ribs
For the beef ribs I use a combination of oak and cherry. Oak wood provides a deep flavor that complements the beef, while hints of cherry add a delicate sweet note. It also adds a (slight) pop of color!
In general, when cooking with beef, we can use strong smoking woods that have a more pronounced aroma. But since it contains less meat than other cuts of meat like brisket or chuck, I recommend avoiding hard woods like hickory or mesquite.
Beef ribs vs short ribs
Beef ribs are longer than short ribs . They differ in that they come from the cow. Short ribs are taken off the meat platter. Beef ribs are taken from the section of beef rib closest to the spine. The other difference between the two is that they require different cooking methods.
Back ribs are best grilled, braised, grilled, or broiled. They have a higher fat content and are therefore very suitable for the fire. But if fat isn’t what you’re looking for, then back ribs may not be what you need.
On the other hand, short ribs cook better and have less fat. It also means they are healthier. If you’re going to grill ribs, you need to make sure they’re braised first. As much as they have their differences, they’re also a great source of protein, vitamins, and nutrients.
Side dish ideas
Once they’re done, you’ll probably be looking for the best way to serve your ribs. Smoked beef ribs go well with various side dishes. You can serve them with smoked baked beans , which are cooked to burst with flavor. Cooking the night before helps.
Another side dish you can choose to accompany beef ribs is the macaroni and cheese casserole. It takes about 30 minutes to bake and is a savory side. You can also accompany the ribs with grilled baby potatoes and dill. Not only WILL this be a filler page, but it will be pretty to look at. Make sure the inside stays fluffy as the outside will be crispy.
If you’re looking for something different, you can make an Italian pasta salad to accompany the ribs. This salad doesn’t have mayonnaise, instead it has Italian dressing that keeps it light and compliments the flavor of the ribs. It is easy to do and can be done in minutes. When your ribs are done too, you can mix the ingredients for the salad and chill in the fridge.
If you’re looking for a crunchier flavor, you can accompany the ribs with southern sausage, which is deep-fried cornmeal batter. The dough IS made with buttermilk, which makes it soft on the inside and crunchy on the outside.
Should I wrap beef ribs when grilling?
There are two sides to wrap the ribs in foil or butcher paper. The paper can limit the amount of smoke that gets into the meat. This is good because it also helps you control the color and flavor of the meat. Wrapping them in butcher paper, also known as parchment paper, also helps seal in moisture and keep the ribs tender.
The other reason YOU need to wrap your ribs is because it helps speed up the process by isolating temperatures. However, it is important to ensure that YOU evolve at the right time.
Frequently Asked Questions
Do you have burning questions about where to start with smoked beef ribs? Our FAQs will help you with this.
Why are my beef ribs tough?
If your beef ribs are too chewy, there’s a good chance you didn’t cook long enough and didn’t reach the correct internal temperature. If you cook over high heat and for a short time, chances are you’ll end up with tough ribs. Be careful of the temperature and the time you cook.
The other reason they can be dry and tough may be because they have left the membrane that is on the back of the ribs. Proper preparation is key and can help you avoid dry, chewy ribs.
Is it possible to get a smoke ring on beef ribs?
If possible. You just need to know how to smoke the ribs to get the smoke ring . Keep in mind that increasing the amount of smoke doesn’t necessarily mean you’ll get a better smoke ring. This is a common mistake; However, creating an incense ring with an electric smoker can be difficult. However, complicated does not mean impossible.
If you want to get a good smoke ring, make sure the meat is well cooked. Be sure to remove excess fat, which will prevent carbon monoxide and nitric acid from migrating through the meat to reach the parts with the myoglobin that WILL be needed to form the smoke ring.
What is the best way to tenderize beef ribs?
You can have tender ribs by using a few tricks when grilling. You can use aluminum foil to seal in moisture and marinades that you would otherwise have used to carry even more flavor to the ribs.
Writer & content creator. BBQ fanatic!
