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

Author: Michael Wilkie  Date Posted:10 July 2024 

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Step 1: Remove the membrane and excess fat from the bottom of the beef short ribs - this isn't good eating!

 

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Step 2: Remove any excess fat from the top of the short ribs.

 

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Step 3: Season to your desired liking using your favourite beef rub, today we are using the Slow Burner BBQ Beef Booster rub. Remember to season all the edges!

 

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Step 4: Leave the meat to rest for 5 to 10 minutes for the seasoning to penetrate the meat

 

Step 5: Place inside the Flaming Coals offset smoker preheated to 275 degrees Fahrenheit.

 

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What do you spritz with? We use apple juice, as we get the best results from it. However, you can use water or apple cider vinegar; it's really up to you!

 

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Step 6: Spritz every 30-40 minutes

 

Step 7: Remove the short ribs when they reach an internal temperature of 160 - 165f. It's time to wrap. Using foil, place a bed of butter and then place the short ribs face down, top up with beef stock and wrap tightly.

 

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Step 8: Place back into the offset and leave until they reach an internal temperature of 210f.

 

Step 9: Let the beef short ribs rest for 10 minutes before slicing. Eat immediately.

 

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