Pro-Q Smokers & BBQs
Pro-Q Smokers & BBQs
Texas Style Beef Short Ribs
Beef short ribs are one of our favourites, their rich and deep beef flavour makes them one of the nicest cuts around. They take a long time to cook, but rest assured the wait is worthwhile and the effort minimal.
OVERVIEW
METHOD
Hot Smoking
Cooking Time
8-10 Hours
Serves
6
Suggested Wood
Oak
Ability
Intermediate
INGREDIENTS
- 3-4kg Beef Short Ribs (aka Jacobs Ladder)
- Texas Style BBQ Rub:
- 60g Sea Salt
- 60g Caster Sugar
- 2 Tbsp Chilli Powder
- 2 Tbsp Ground Cumin
- 1 Tbsp Mustard Powder
Combine all the rub ingredients in a bowl.
INGREDIENTS
- 3-4kg Beef Short Ribs (aka Jacobs Ladder)
- Texas Style BBQ Rub:
- 60g Sea Salt
- 60g Caster Sugar
- 2 Tbsp Chilli Powder
- 2 Tbsp Ground Cumin
- 1 Tbsp Mustard Powder
Combine all the rub ingredients in a bowl.
METHOD
Step 1
The first thing to do is remove the top layer of fat off the ribs (there is plenty of fat within the meat to ensure more than enough flavour is retained). You can also remove the membrane on the inside of the ribs, but be careful to keep the flesh attached to the bone.
Step 2
ProQ Beefy BBQ Rub goes really well with beef short ribs. Rub the ribs and leave them for at least an hour before you start your cook. When you are ready, put the beef ribs on the smoker with some lovely Oak chips or chunks - this will help develop a deep, rich flavour that goes so well with beef.
Step 3
The ribs take 8 to 10 hours to cook. They should be ready when the internal meat temperature reaches 195f. Try and check the water pan and fire every 2-3 hours - but remember, every time you open the smoker, it adds at least 15 minutes to the cook time. You've been warned!
Step 4
After about 6-7 hours, the internal temperature of the beef will stall at approximately 160f - it will not move - no matter how much extra fire you put under that beef! This is completely normal and after about an hour the temperature will start to rise again, very slowly, until it hits 195f. At this point, take the ribs off the heat, cover them in tin-foil and rest them for 15-20 minutes before carving and serving.
