beef shortrib

beef shortrib

beef short rib smoked low n slow

Beef shortrib has become a favourite of mine in the world of barbecue. It runs very close second to brisket. The flavour that comes out of a smoked, slow cooked beef rib is ridiculously good. The advantage beef ribs have over brisket is the window between under cooking and overcooking the meat is a little wider. You can actually cook beef ribs further than the usual 203f internal temperature to the point where you can pull the meat apart with your hands… great for tacos!


  • rack of beef short ribs
  • kosher salt
  • beef rub or your favourite seasoning or a simple mix of salt and pepper


  1. If there is a decent amount of marbling in the ribs then remove he fat on the top of the ribs. If they’re a cheaper cut then it’s fine to leave a thin layer of fat. I find both methods work well. Unlike pork ribs there is no need to remove the membrane from the underside of the ribs.
  2. Dry brine the ribs at a rate of 1/2 tsp per pound. Refrigerate overnight. As I mentioned in the smoked pulled pork post the science behind the art of dry brining is explained by Meathead Goldwyn here.
  3. Combine the rub ingredients and rub over the meat just prior to firing up your smoker.
  4. Aim to cook at 250f and for the internal temperature of the meat to reach 203f. For me this usually takes somewhere between 7 to 9 hours however I have had racks that have taken as long as 11 hours! So be prepared.
  5. Check the ribs after 3 hours, particularly the bark. If it is well formed and almost black then give the ribs a spritz with a 50-50 mix of water and either apple cider vinegar, apple juice, stock, anything you like really. If the bark looks as though it’s still forming and there is a lot of moisture on the surface then leave them for another hour or so then spritz. Spritz every 45 minutes thereafter.

    beef ribs with a nicely formed bark

If you’re looking for ideas on what to serve with your beef shortrib then have a look at our Mac n Cheese Loaf inspired by J. Kenji Lopez-Alt or our Messy Coleslaw.