Introduction

When it comes to BBQ, nothing beats the smoky goodness of beef short ribs. These meaty cuts of beef, also known as “plate ribs,” are taken from the lower chest area of the cow and are perfect for slow cooking and smoking. With the right seasoning and cooking technique, you can turn these tough cuts of meat into a succulent and flavorful feast.

In this article, we’ll guide you through the process of preparing and cooking smoked beef short ribs. From selecting the right meat to seasoning and smoking, we’ve got you covered.

So, grab your apron, fire up the grill, and let’s get started!

Selecting the Right Meat

To make the perfect smoked beef short ribs, you need to start with the right meat. Look for beef short ribs that are well-marbled with fat and have a deep red color. The fat will render down during cooking, making the meat juicy and tender, while the red color indicates freshness.

You can buy beef short ribs from your local butcher or grocery store. If you’re unsure about which cut to choose, ask your butcher for advice.

Preparing the Meat

Before you start cooking, you need to prepare the meat. Here’s how:

1. Remove the membrane: Use a sharp knife to remove the membrane from the back of the ribs. This will help the seasoning penetrate the meat and make it more tender.

2. Trim excess fat: While you want some fat on the ribs, you don’t want too much. Trim any excess fat from the meat.

3. Season the meat: Generously season the ribs with a dry rub. You can use a store-bought rub or make your own. A simple rub made from salt, pepper, garlic powder, and paprika works well.

4. Let the meat rest: Once the meat is seasoned, let it rest at room temperature for at least 30 minutes. This will allow the seasoning to penetrate the meat.