How to Cook Amazing Beef Short Ribs using the Flaming Coals Offset Smoker

This image shows a short beef ribs

 

Step 1: Beef short ribs' membrane and extra fat should be removed from the bottom - this isn’t good eating!

 

This image shows a man trimming the excess fat of short rib

 

Step 2: Trim the short ribs' tops of any extra fat.

 

This image shows a man trimming the fats of beef short ribs

 

Step 3: Use your prefered beef rub to season the meat to your taste; today we're using the Slow Burner BBQ "Beef Booster" rub. Do not forget to season the edges!

 

This image shows a man seasoning the beef short ribs

This image shows westy from slow burner bbq seasoning the beef short rib

 

Step 4: To allow the seasoning to penetrate the meat, let the meat sit for 5 to 10 minutes.

Step 5: Place into Flaming Coals offset smoker that has been preheated to 275 degrees Fahrenheit.

 

This image shows the Beef short ribs and Flaming Coals Offset Smoker

 

What do you spritz with?  We choose apple juice because it produces the best results. It really is up to you whether you use water or apple cider vinegar.

 

This image shows apple juice

This image shows a man spritzs some apple juice to beef short rib

 

Step 6: Spritz every 30-40 minutes

Step 7: When the short ribs reach an internal temperature of 160–165°F, remove them from the heat. Time to wrap up. Short ribs should be placed face down on a bed of butter on foil, which should then be topped with beef stock and wrapped tightly.

 

This image shows beef short ribs wrapped in foil with butter

This image shows beef stock added to beef short rib

 

Step 8:Put them back into the offset and let them sit there until they achieve a temperature of 210 °F inside.

Step 9: Before slicing, give the beef short ribs 10 minutes to rest. Eat immediately.

 

This image shows a man slicing the beef

This image shows sliced beef short ribs

Check out our range of BBQ Smokers

 

 

 

by: Michael Wilkie