Rub for Beef Ribs in Smoker Mustard

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Beef short ribs are probably my favorite cutting of meat to smoke at the moment.

Don't be fooled by the name. There's nothing "brusk" about these huge meaty ribs.

Beef curt ribs comprise more than flavor, fat and connective tissue than pork ribs. There's also a lot more meat on them! This does hateful they take longer to cook though.

For this recipe, we're cooking Texas Mode which means we're skipping the sweet rubs and sauces. This will let the delicious beefiness flavor smoothen through.

Yous tin can serve these on their ain as a compact snack, or pair them with beans and coleslaw for the ultimate barbecue platter.

What you'll need:

Earlier yous get started, ensure you have:

A smoker– I'm using my trusty Weber Smokey Mountain but any kind of smoker will practice
1 or more slabs of beef short ribs
A decent temperature probe
A bounden agent like yellowish mustard, olive oil or hot sauce and the ingredients to brand your ain rub.
six – x hours until you need to eat.

What are beef short ribs?

Beefiness short ribs come from the chuck fundamental cut found on the shoulder and neck surface area of the beef animal. The chuck surface area contains a lot of muscle, fat and connective tissue, and gets a lot of piece of work during the life of the fauna, making it perfect for depression and slow bbq.

Short ribs are incredibly meaty and usually come in a set up of three to 5 ribs, with just one rib weighing in at i – one.25 pounds!

Yous can oft find them sold equally unmarried ribs, merely I discover the whole slab works best otherwise the meat tin dry out during cooking.

At that place are 3 primary types of beefiness ribs, and there's a lot of variation in how much bone and meat dissimilar butchers go out on and so if yous can't find the exact ribs used in this recipe don't worry information technology will still work.

Before nosotros become into how to smoke these curt ribs, let'south run through what to look for when you're at the butcher.

Choosing the best beef ribs to fume.

Try to get the all-time quality you can beget. Some things to look out for include USDA Pick, USDA Prime, Wagyu, or Certified Angus Beefiness.
Look for a rack of ribs on the thicker side, with decent marbling throughout. You tin can see in the picture below the lines of marbling running through the meat. This is going to break down and make your ribs sense of taste delicious!
You don't need a large fatty cap as we'll trim virtually of that off, merely being able to leave a little on helps

Beef short rib marbling — White streaks of marbling hateful these ribs will be nice and tender when smoked

Now that you've selected your beef ribs you lot're probably rearing to go. But earlier you can throw it on the smoker we need to make sure we maximize the flavor.

Smoked Beef Short Ribs

You tin't get wrong keeping things simple and going for Texas Style curt ribs. Using a simple rub of mainly common salt and pepper allows the beef flavor to polish through.

You don't need to fuss around with fancy rubs, sauces, or injections to become a delicious result.

ane. Trimming your beef ribs

These BBQ short ribs are very easy to prepare.

Begin by removing the fat and the very tough silverish pare from the height of the meat. It might be tempting to continue the fatty on just information technology won't render and it volition terminate your rub flavor from getting into the meat

You tin can exit a little bit of fatty, especially if effectually any thinner areas as this will help prevent them from drying out.

trimmed beef short ribs — A niggling fat is OK but you desire to trim near off

2. Removing the membrane

Y'all don't HAVE to remove the membrane from the exposed side of the bones but I like to take it off to get a tiny scrap of actress rub flavor in. Utilise a paper towel to catch a corner of the membrane to make it easier to pull off.

If you can't become a expert grip, effort and loosen the membrane with a butter pocketknife.

removing membrane with paper towel — A paper towel makes removing the membrane easy

If yous want to yous can salt the ribs the nighttime before merely information technology's non required

iii. Seasoning the short ribs

We're cooking these ribs Texas Manner which ways keeping the flavors super uncomplicated. You could go with a rub of 3 parts black pepper to 2 parts table salt, but I similar adding garlic pulverisation and smoked paprika for a trivial bit more season.

short rib rub mixed in a bowel — Simple salt and pepper based seasoning works best for beef ribs

Mix the rub ingredients together and preferably add to a rub shaker to assistance you get an even coat of seasoning over the ribs.

Before applying the rub, spread a thin layer of yellow mustard over the ribs to assist the rub stick. Oil or Worchester sauce work too.

Hold the rub shaker higher will help you get a nice even coating of seasoning

Brand sure you employ the rub evenly all over
Be conscientious you don't over apply the rub. You should still be able to see the meat, we don't want a thick crust of spice!
It doesn't need to sit overnight or annihilation similar that. Only leave it to rest while you fire up your smoker.

Let your ribs sit for xx minutes and absorb the rub while you become your smoker setup.

4. Setting upwards your smoker

These ribs are simple to smoke, and the verbal setup depends on the type of smoker y'all are using.

I recommend cooking on the higher finish of depression and slow effectually 250°F. Aaron Franklin does beefiness short rubs at 285°F then experience free to experiment with temperature.
I used Apple chunks but you could utilize any fruit woods or oak, which is traditional in Texas.
Become easy on the wood. Ii large chunks are enough to produce a deep rich smoke ring.

Set upward your smoker to cook betwixt 250-300°F.

I set up my Weber Smokey Mount using the Minion Method. This involves lighting a scattering of coals in my chimney starter and so pouring the lit dress-down over a pile of unlit coals.

Place the ribs on the grill, bone side down to protect the meat. Brand sure y'all accept a bbq thermometer to keep an eye on temperatures and put the lid back on.

short ribs on the smoker — Placing the ribs bone side downwards helps protect the meat from the heat source

Y'all shouldn't need to add any more than wood and I wouldn't bother turning the meat over. I wish I could tell you lot exactly how long information technology'due south going to cook but at that place are so many factors that tin can influence cook time.

For a general rule of thumb these fourth dimension estimates are pretty accurate:

1″ thick meat about 5-six hours
1.v″ thick meat about vi-7 hours
2″ thick meat near 10 hours

five. Monitoring your beef ribs during the cook

Get out your ribs to smoke for three hours. At that indicate, you can get-go spritzing every hour with beef stock or apple cider vinegar.

You really don't demand to, simply if you see spots starting to burn this can assist.

Now you lot need to sit dorsum and wait until the ribs become to at least 200°F internal temperature and the probe goes in and out like butter.

If you're used to cooking pork ribs you might exist in for a shock at how long these can accept.

This is what my ribs looked similar afterward near 5 hours. You can see the bark still has a long fashion to go.

short ribs smoking — The bawl nonetheless hasn't fully formed on these shorties

These bad boys tin take alongtime to cook.

vi. Resting and serving your brusque ribs

This is where all your patience pays off. The probe goes in like butter and measures at to the lowest degree 200°F.

Carefully choice the ribs up and wrap them in aluminum foil or butcher paper

bbq short ribs on butcher paper — These curt ribs are at present ready to wrap and residuum

Be careful not to harm the bark. A good tip I got from Aaron Franklin's video is to pick the ribs up with a damp towel and then y'all don't accidentally impairment the bark.

Leave your ribs to residuum for at least one hour wrapped in foil or butcher paper and a few old towels inside a cooler.

If you're serving them for a political party you can hands exit them in a faux cambro for a couple of hours.

In one case your ribs have rested for at least an hour piece them into private ribs with a good slicing knife.

Beefiness ribs like these really don't need any kind of barbecue sauce, but if you really like sauce apply something that goes well with beefiness like this Texas mop juice

And that's it! If you've followed this guide your ribs should exist tender, with a rich smoke ring around the outside.

The hardest part almost this recipe is the amount of time it takes. But they wouldn't taste equally proficient if they only took an hr.

You can't tell only how moist and juicy these ribs were in the photo. When I picked them up and gave them a gentle squeeze there was juice oozing out of them.

How long does it take to smoke beef short ribs?

Every bit a general rule of pollex, you should allow 6-8 hours to fume a large rack of beef short ribs.

I wish I could give you a more accurate time estimate, but the cooking fourth dimension will vary based on the thickness of the meat, the number of ribs in the rack, and the temperature yous decide to fume at.

If you lot are pressed for fourth dimension feel free to fume a little hotter, effectually 275-300°F.

Don't forget to include the fourth dimension it takes to prep and rut your smoker, and an 60 minutes to residual the ribs.

So from start to eating, permit a solid 8-nine hours. This is why I like to e'er accept more fourth dimension than I think I volition need because if the food is finished early I can always get out information technology in fake cambro for longer.

What temperature should brusk ribs be cooked to

Beef short ribs are typically done betwixt 200-210°F. I ordinarily aim for the higher side, between 205-210°F.

I use my Thermapen One to check the internal temperature in multiple parts of the rib, and don't consider it done until everywhere is probing like butter.

At that betoken, the ribs should be almost falling off the os.

Do you need to wrap beef short ribs when smoking?

I find that wrapping during the cook prevents the bawl from forming properly, and in that location'due south really no need.

Aaron Franklin doesn't wrap his beef ribs, and that'southward expert enough for me!

If you are really pushed for time you can wrap when the ribs hit 165°F and add some beef broth so the ribs braise. The texture and flavor volition be different, but they should be washed faster.

Ready for more delicious rib recipes

3-2-ane Smoked Pork Ribs
Lemon & Rosemary Grilled Lamb Ribs
Korean BBQ Beef Brusk Ribs
BBQ Ribs the Johnny Trigg Way

smoked beef short ribs on butcher paper

5 lb rack beefiness short ribs
2 tbsp yellow mustard

For the rub:

2 tbsp black pepper freshly ground
ii tbsp kosher common salt
1 tbsp garlic powder
i tsp smoked paprika
apple tree juice for spritzing

Set smoker for indirect cooking at 250-275°F using a neutral wood similar apple, cherry-red or pecan.
Trim fat and silver skin from the meaty side. Remove membrane from os side.
Mix rub ingredients together and set aside.
Coat ribs in a mustard, olive oil or even hot sauce.
Apply rub evenly beingness sure to get plenty on the sides.
Place bone side down on pre-heated smoker.
Smoke for between 6 – ten hours between 250° – 275°F
You can requite the ribs a spritz of apple juice after nigh three hours if the edges are starting to burn (apple cider vinegar or water work as well)
Remove the ribs from the smoker when your temperature probe reads 203 – 210°F and wrap in aluminum foil or butcher paper and leave to residue for at least an hour wrapped in old towels in a libation.
Slice the ribs and serve with beans and coleslaw

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