Step 1: Remove fat cap if your short ribs have them on it. You can buy them with or without and can also buy them in a slab or individually cut – Depends on where you buy them at or how you have your butcher cut them.
Step 2: Remove the membrane from the bone side of the ribs. This is tougher than on pork ribs. You can use a fork or a knife to peel the membrane to get it started – Watch the YouTube video above for a trick to get the membrane off the easiest! If there is any silver skin on the top (meat side) remove that – it doesn’t taste very good.
Step 3: This is a preference thing: I used stadium mustard as a binder for this particular cook. You can cook it without a binder or you can use something else as well (olive oil, yellow mustard, Dijon mustard etc). Apply generously to all side of the short ribs.
Step 4: Apply a dry rub. This recipe I used our original Red Beard Seasonings Steak Seasoning. This will be for sale soon at www.redbeardseasonings.com!
Step 5: Place directly on the rack in the smoker and cook for approximately 4 hours at 275 degrees. You want to monitor the internal temperature and also spray or spritz with beef stock every hour. This prevents the meat from drying out and the moisture helps marry the smoke flavor to the meat. Add more wood if necessary, to keep the smoke flowing.
Step 6: Once the short ribs reach and internal temperature of around 165 degrees F, they will hit a stall period. This is normal and perfectly fine. Pull them and wrap in foil or butcher paper and spray with a little more beef stock.
Step 7: Once wrapped, put back in the smoker and turn the temperature up to 325 degrees F and cook until your reach and internal temperature of 200 degrees F – This will require approximately another 6 hours of cook time.
Step 8: Remove and left rest for 20-30 minutes. Then slice and serve! Enjoy
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