How to Cook Beef Short Ribs using the Flaming Coals Offset Smoker

This image shows a short beef ribs

 

Step 1: Remove the membrane and excess fat from the bottom of the beef short ribs - this isn’t good eating!


This image shows a man trimming the excess fat of short rib
 

Step 2: Remove any excess fat from the top of the short ribs. 

 

This image shows a man trimming the fats of beef short ribs

 

Step 3: Season to your desired liking using your favourite beef rub, today we are using the Slow Burner BBQ ‘Beef Booster’ rub. Remember to season all the edges!

 

This image shows a man seasoning the beef short ribs

This image shows westy from slow burner bbq seasoning the beef short rib

 

Step 4:  Leave the meat to rest for 5 to 10 minutes for the seasoning to penetrate the meat

 

Step 5: Place inside the Flaming Coals offset smoker preheated to 275 degrees Fahrenheit. 

 

This image shows the Beef short ribs and Flaming Coals Offset Smoker

 

What do you spritz with? We use apple juice, as we get the best results from it. However, you can use water or apple cider vinegar; it’s really up to you!

 

This image shows apple juice

 

This image shows a man spritzs some apple juice to beef short rib

 

Step 6: Spritz every 30-40 minutes

 

Step 7: Remove the short ribs when they reach an internal temperature of 160 - 165f. It’s time to wrap. Using foil, place a bed of butter and then place the short ribs face down, top up with beef stock and wrap tight.

 

This image shows beef short ribs wrapped in foil with butter

This image shows beef stock added to beef short rib

 

Step 8: Place back into the offset and leave until they reach an internal temperature of 210f. 

 

Step 9: Let the beef short ribs rest for 10 minutes before slicing. Eat immediately. 

 

This image shows a man slicing the beef

This image shows sliced beef short ribs

 

 

 

 

 

by: Michael Wilkie