Smoked Beef Short Ribs Moist, Meaty and Tender

Smoked beef short ribs are a unique style of ribs that are quite appetizing.

They are cut from what’s called the short plate area of the beef, which tends to be well marbled with fat and has much more meat than spare ribs.

Short ribs are usually cut in a couple different styles. English cut short ribs typically come as a whole rack but are also available cut into individual ribs. Flanken cut short ribs are about ½ to 1 inch slices, crosscut off the rack.

I like to smoke the English cut for a couple reasons. Short ribs need to be cooked for a long time to make them tender and they have enough fat to keep the meat moist.

The Flanken style, being cut in strips is much harder to cook long enough to make them tender without drying out the meat.

Getting your rack of ribs prepared for the smoker is a cinch. If the membrane on the bone side hasn’t been removed, remove it. Get a hold of the corner and peel it right off.

You can use it to fix any holes in your work boots if you have a good needle and some upholstery thread.

If you have your own special rub, now is the time. If you like to use marinades, do it twenty four hours before you put them in the smoker. If you do both, rinse the ribs and pat them dry prior to applying the rub.

Heat your smoker to about 225 degrees. Short ribs are going to take about six to eight hours cooking time to make them nice and tender. The meat will separate from the bone very easily when they are done.

If you like barbecue sauce on your ribs, put it on the last half hour of cooking time, or serve it on the side.

Today is a good time to start, lets get smoky!

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