Classic Smoked Beef Short Ribs

1.Trim the beef short ribs: Remove any hard fat or silver skin from the top of the ribs. Leave a good layer of fat (about 1/4 inch) for moisture and flavor. Do not remove the membrane from the bone side, as it helps hold the ribs together during the long cook.

2.Prepare the rub: In a small bowl, combine the coarse sea salt, coarse black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper (if using). Mix well.

3.Apply the binder and rub: Lightly coat all sides of the short ribs with a thin layer of yellow mustard. This acts as a binder for the rub and does not impart a mustard flavor. Generously apply the rub to all surfaces of the ribs, pressing gently to ensure it adheres. Allow the ribs to sit at room temperature for 30-60 minutes while you prepare the smoker.

4.Preheat your smoker: Set up your smoker for indirect heat and preheat to a stable temperature of 120-135°C (250-275°F). Add your chosen wood chunks or chips to create a consistent, clean smoke.

5.Smoke the ribs: Place the short ribs directly on the grates of the smoker. Close the lid and maintain a consistent temperature. Smoke for approximately 6-8 hours, or until a deep, dark bark has formed and the internal temperature reaches around 80-85°C (175-185°F). Spritz the ribs with water, apple cider vinegar, or beef broth every 1-2 hours after the first 3 hours to keep them moist and help with bark formation.

6.Wrap the ribs (optional but recommended): Once the bark is set and the color is deep, you can wrap the ribs in butcher paper or aluminum foil. This helps to push through the stall, tenderize the meat, and retain moisture. Place them back in the smoker.

7.Continue cooking: Cook the wrapped ribs until they are probe tender. This means a skewer or thermometer probe should slide into the meat with very little resistance, like pushing into soft butter. This usually occurs when the internal temperature is between 93-96°C (200-205°F), but tenderness is the key indicator, not just temperature. This can take an additional 2-4 hours.

8.Rest the ribs: Once tender, remove the short ribs from the smoker and, keeping them wrapped, let them rest on a counter or in a cooler (to maintain warmth) for at least 1-2 hours. This resting period is crucial for the juices to redistribute, resulting in incredibly moist and tender meat.

9.Slice and serve: Unwrap the rested short ribs, slice them between the bones, and serve immediately. Enjoy the rich, smoky, fall-off-the-bone goodness!