🍖Smoker BBQ
Texas Smoked Beef Short Ribs
Giant 'dino' plate ribs — beefy, rich and meltingly tender. Salt and pepper, nothing more.
20 min
Prep
7 hr
Cook
Involved
Difficulty
5
Ingredients
6
Steps
Ingredients
Servings
- 1 kg beef plate short ribs (3-bone, fat trimmed)
- 1 tbsp coarse black pepper
- 1 tbsp coarse sea salt
- ½ tsp garlic granules
- Post oak wood
Method
- 1
Trim the silverskin from the meat side and pat dry.
- 2
Season all over with the salt, pepper and garlic.
- 3
Smoke at 120°C (250°F) over post oak, meat-side up.
- 4
Spritz with water every hour once the bark sets to keep it from drying.
- 5
Cook until the internal temperature reaches 96–98°C (205–208°F) and the meat is jiggly and probe-tender — about 6–.
- 6
Rest for 30–, then slice between the bones.
Notes
- No wrap needed — beef ribs build a beautiful bark.
- One bone is a generous single serving.