Beef Short Rib
The very low and slow Beef Short Rib - Coat with your favorite S&P blend, 225 until 203. Easy to plan, easy to smoke - and a great main course on the cheap!
Equipment
- RecTeq RT-700 (Smoker of choice)
- Thermapen MK4 (Thermometer)
Ingredients
- 2 Lb Short Beef Ribs
- 0.5 Cup Beef Rub (Meaty Bits Beef Rub)
Instructions
- Pre-heat Smoker to 225 degrees with favorite wood (Char-Hickory)
- Allow meat to reach room temperature ~30 minutes
- Coat each short rib with a generous coating of beef rub
- Place Ribs on Smoker until internal temperature at least 203.
Notes
Wood: I recommend a strong, harsh wood - like hickory. I always push hickory or a hickory blend with beef. Lumberjack's Char-Hickory is my go-to for beef
Rub: I always try to keep it simple for beef, with the primary ingredients being Salt & Pepper. My specific beef blend incorporates a majority S&P, but also has Onion Powder, Garlic Powder and a dash of Cayenne. Use your favorite, or hopefully in the future, you'll buy mine.
While meat is smoking, monitor each hour for moisture. If appears dry, add small amount of fat (butter, oil, Parkay) to penetrate during smoking process. I prefer the Parkay because of its simplicity.