One of my favorite recipes for smoking beef short ribs is my central Texas style beef short rib recipe. The seasoning and smoke used in the smoking process enhance the natural taste of the ribs. These short ribs develop a flavorful bark from the smoke and are nothing short of mouth-watering.
A perfect Texas-style smoked short rib is fairly simple to cook and has amazing flavor. Requiring just the short rib, salt and pepper, optional brisket rub, and a wood pellet smoker, the meat will cook to be juicy and tender while the outside will have a perfect, smoky bark.
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Short Ribs
If I had to choose one thing to smoke for the rest of my life, there is a strong chance I would pick beef short ribs. The rib is a fantastic choice to smoke at a bbq in the summer for many reasons and here are a few.
- Ribs have excellent marbling throughout the beef.
- Beef Ribs take less time to smoke than beef brisket.
- When smoked right, beef short ribs are extremely tender.
- Great beef flavor!
- Develop an exceptional bark.
- Easy to trim and prepare ribs.
- Eating the beef off the bone like a caveman looks cool!
If all of those reasons are not enough to convince you that beef short ribs are a perfect choice for smoking, then you might be a lost cause. You can even check out my Snake River Farms beef short rib review to learn more about this high-quality cut of meat.
All jokes aside, if you have never tried short ribs or have had bad luck trying to smoke them and turn out tender, follow this recipe or how to smoke beef short ribs.
What Are Short Ribs?
As the name states, these ribs are from a cow, hence, the word beef. The specific spot where the ribs come from is the chuck portion of the cow.
The beef short rib muscle comes from a heavily used part of the cow, which is why they are actually considered a tougher cut of beef. That is great for those of us looking to cook the beef low and slow.
We get plenty of time to let the muscle and connective tissue of the ribs break down and become oh-so-tender.
There are typically, 3-5 bones per short rib rack. When smoked, the beef short ribs pull up onto the bone and get thicker looking. Even though they are short, these are often referred to as dyno-ribs for how big the rib bones are.
Learn even more about beef short ribs! This is information you will not want to miss!
Snake River Farms Has My Highest Recommendation For Short Ribs!
What Is Central Texas Style BBQ?
Central Texas BBQ is known for three things.
- Seasoning with salt and pepper only
- Smoking meat with post oak
- Offset smokers
In Central Texas, using a simple rub and mild smoke allows for the meat that is being smoked to shine. The seasoning and smoke are there to bring out the natural flavors of the beef.
A legend of Central Texas Style BBQ is Aaron Franklin, a local Texan, who is the owner of Franklin Barbecue. Franklin Barbecue has been specializing in Central Texas BBQ since 2009.
In this recipe, I plan to try and replicate this style of bbq with what I have available to make the best ribs possible.
Here Is My Favorite Cheesy Potato Recipe To Enjoy As A Side: Top the Tater Cheesy Potatoes
You Can Also Check Out The Best Brisket Grilled Cheese Recipe!
My Version Of Central Texas BBQ
As I mentioned before, Central Texas BBQ uses three things. Salt and pepper seasoning, post oak, and an offset smoker.
What I plan to use are:
- Franklin Barbecue Brisket Spice Rub
- Hickory Pellets
- Pit Boss Wood Pellet Grill
The brisket spice rub is a salt and pepper seasoning, which is exactly what Central Texas calls for when seasoning ribs.
The hickory pellets are another mild wood to smoke with that still lets the natural flavor of the Texas-style beef ribs come through.
Lastly, my Pit Boss Pro Series Wood Pellet Grill will be the biggest difference in the smoking process. More than likely, the smoke flavor will be more subtle in comparison to an offset smoker when smoking your ribs.
Even though I do not have the exact things that Central Texas Style BBQ used, this recipe will still come out quite similar, which is good because that means the ribs will be delicious.
Find My Full Video Of The Recipe Here
Texas Style Beef Ribs Recipe
If you are not mentally ready to have your mind blown… Get Ready because this just may be the best bite of bbq you have ever had!
Cook Time: 6-8 Hours Depending on Ribs Size Cooking Temperature: 250 Degrees
Beef Short Rib Ingredients
- Snake River Farm Beef Short Ribs
- Yellow Mustard
- Apple Cider Vinegar and Water Mixture 50/50
- Franklin Barbecue Brisket Spice Rub
- Beef Tallow (Optional)
Cooking Equipment
- Wood Pellet Grill
- Pit Boss Hickory Pellets
- Cutting Board
- 6” Boning Knife
- 10” Slicing Knife
- Pink Butcher Paper
- Wireless Meat Probe
- Water Pan
- Spritzing Bottle
You Can Buy The Same Cooking Equipment I Use Here!
Prepare Wood Pellet Grill For Smoking
Firing up a wood pellet grill is rather painless and simple to get up to temperature and produce smoke. This recipe can be made on an offset smoker as well.
Step 1: Load up your pellet hopper with hickory pellets. If it is nice outside, you should not burn through too many pellets while smoking the ribs.
The Hickory Pellets Are My Personal Favorite From Pit Boss!
Step 2: Connect your pellet grill to a power source.
Step 3: Open your smoker lid and turn on the pellet smoker. Turn the temperature up to 250 degrees.
Joshs Cookhouse Tips: You can smoke the meat anywhere as low as 225 degrees and as high as 275 degrees. It is based off preference. I like in the middle because the meat cooks a little faster at 250 than 225, and is less likely to burn at 250 than 275. All temperatures are acceptable. Just be consistent.
Depending on the size of your beef short ribs, how long beef short ribs take to smoke at 250 can change.
Step 4: Once you start seeing smoke rise from the grill, shut the lid and let it get to the correct temperature while you go prepare the ribs.
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Trimming and Seasoning Texas BBQ Beef Rib
Just like setting up the smoker, ribs are quick and easy to trim. I normally can trim a rack of ribs in less than 5 minutes.
Step 1: Using your 6” boning knife cut off any hard fat from the top layer of the ribs.
Step 2: Underneath the fat, you may find silverskin, this is a tough layer on the ribs that does not break down well in the smoking process. Trim that off as well. Try to take off as little meat as possible when trimming the ribs.
Joshs Cookhouse Tips: Unlike pork ribs, I leave the membrane on the bottom side of the bones on the ribs. This will help keep your ribs from falling apart as they are smoked.
Step 3: Trim off any loose hanging meat.
Step 4: Apply a light layer of mustard over the short ribs. No need to apply the mustard to the membrane. This will act as a binder that helps keep the seasoning stick to the beef meat.
Step 5: Generously season all sides of the ribs. Once again, no need to apply seasoning to the membrane. This is a large chunk of meat and needs to be well seasoned.
Now that your ribs are trimmed and seasoned, it is time to smoke them.
Smoking Texas Style Beef Short Ribs
This is my favorite part of the whole process when cooking smoked ribs, besides eating them.
Step 1: I recommend inserting a wireless meat thermometer like the MEATER Probe into the thickest part of the ribs, which is extremely reliable and will help you keep track of your entire smoking process.
Step 2: Fill up a water pan with hot water. Place the water pan into the pellet smoker.
Joshs Cookhouse Tips: I prefer to place the water pan in a place where the steam will pass over the smoked meat, to help it not burn. Also, using cold water will take longer to start releasing steam and will also absorb the heat you are building in the smoking chamber.
Step 3: Set your ribs in a spot where it is not too close to direct heat and make sure the meat is facing up. In my smoker, the most heat comes from the middle and so I set the ribs in the smoker so that the bones act as a protective barrier.
Step 4: Once in the smoker, smoke ribs for 3 hours without opening the smoke chamber. The meat should not burn in this time and will allow the food to absorb as much smoke flavor possible.
Step 5: After the 3-hour mark is up, spritz any dry-looking spots. This helps keep the meat moist. Repeat the spritzing process, every 30- 45 minutes. You should notice the meat pulling back on the rib bones.
Joshs Cookhouse Tips: Try not to spritz the rib fat if possible as it will slow down the rendering process.
Step 6: Once your Texas-style short ribs are around 175 degrees, they should be just about ready to wrap. If you want to know why I wrap my ribs at this temp, read when to wrap beef short ribs.
Joshs Cookhouse Tips: Depending on if the meat is looking dry or not, I may pour in beef tallow to add in additional moisture while the ribs are wrapped.
Step 7: Wrap your beef rib with pink butcher paper by setting down two sheets of butcher paper. Set the beef short rib on one and roll it and the paper over. Fold in the sides and keep rolling until the rib has been wrapped twice. Fold any excess to the bottom.
Step 8: Put the rib rack back on the smoker with the meat facing up.
Step 9: Keep the smoked rib on the smoker, until the ribs are tender. This will occur somewhere around 203-205 degrees. A thermometer should poke into the beef with no resistance and the rib will have a sort of giggle to it.
Step 10: Take the smoked rib off the pellet grill off the smoker and let rest for an hour.
When To Wrap Beef Short Rib?
I usually wrap around the 6-hour mark. There are three main areas I look for when deciding to wrap a rack of ribs.
- Temperature
- Color
- Rendered Fat
I wait for the beef short ribs to make it past the stall point of the cook. The stall normally occurs in the beef between 160-170 degrees. After this point, the fat renders and should have developed a dark bark.
Once the meat is out of the stall, developed a well-colored bark, and can tell the beef fat has rendered, then it is time to wrap your ribs.
Click Here To See My Full YouTube Video!
Serving Texas Style Smoked Beef Short Rib
These Central Texas-style ribs turned out excellent when I smoked them. They tasted identical to some of the Central Texas bbq I have had. The only difference was a more subtle smoke flavor on the beef.
However, these were still fantastic and worth making again and again!
After letting the food rest, it is time to break out your cutting board and 12″ slicing knife.
I highly recommend buying Dalstrong! These knives are incredibly sharp and have beautiful designs.
Normally, I do not cook up more than a rack or two at a time, so everyone gets their own dyno-ribs. To cut the meat for serving, all you have to do is slice the meat between the bones and put the whole chunk of beef and bone onto a guest’s plate.
They can now dive in caveman style!
The other way I sometimes serve these ribs is by cutting them apart into individual bones and then cutting the beef off the bone. I then cube them up into chunks to be eaten with silverware.
Let’s be honest though, eating them caveman-style is way more fun!
Don’t forget, I have a whole list of appetizers that can be enjoyed with this delicious beef meal!
After you finish devouring your Central Texas Style Beef Short Rib Recipe like a neanderthal, let me know how much you enjoyed them at Joshs Cookhouse, where nothing is off the table!
Here Is A Great Homemade Rhubarb Custard Pie Recipe!
BBQ Beef Ribs FAQS
What Is The Best Rub For Texas Style Ribs?
The best and most commonly used rub for Texas ribs is 50/50 mixture of kosher salt and coarse black pepper. This is by far the most common way to make a Texas bbq beef recipe.
How Do You Cook Beef Back Ribs?
The best way to cook beef back ribs is by low and slow cooking them on a pellet grill or offset smoker to get the best bbq beef ribs. The short ribs beef is a great part of the cow when looking to cook for long periods of time.
How Long Do Beef Short Ribs Take In The Oven?
Depending on the temperature and the amount of moisture you can keep you can change how fast the beef short ribs cook. If you decide to cook the ribs at 300 degrees in the oven, it would take a 7lb rack of beef ribs roughly 5-6 hours to cook in the oven.
What Temperature Are Beef Short Ribs Done?
I always cook my beef short ribs until they are around 205 degrees internally. Around this temperature, you will have extremely tender beef ribs.
Equipment
- Wood Pellet Grill
- Cutting Board
- 6” Boning Knife
- 10” Slicing Knife
- Wireless Meat Probe
- Spritzing Bottle
Ingredients
Texas Style Beef Short Rib Ingredients
- 6 Lb Beef Short Ribs
- Yellow Mustard
- Apple Cider Vinegar and Water Mixture 50/50
- Franklin Barbecue Brisket Spice Rub
- Beef Tallow Optional
Instructions
Prepare Wood Pellet Grill For Smoking
- Load up your pellet hopper with hickory pellets. If it is nice outside, you should not burn through too many pellets while smoking the ribs.
- Connect your pellet grill to a power source.
- Open your smoker lid and turn on the pellet smoker. Turn the temperature up to 250 degrees.
- Once you start seeing smoke rise from the grill, shut the lid and let it get to the correct temperature while you go prepare the ribs.
Trimming and Seasoning Texas Style Beef Rib
- Using your 6” boning knife cut off any hard fat from the top layer of the ribs.
- Underneath the fat, you may find silverskin, this is a tough layer on the ribs that does not break down well in the smoking process. Trim that off as well. Try to take off as little meat as possible when trimming the ribs.
- Trim off any loose hanging meat.
- Apply a light layer of mustard over the short ribs. No need to apply the mustard to the membrane. This will act as a binder that helps keep the seasoning stick to the beef meat.
- Generously season all sides of the ribs. Once again, no need to apply seasoning to the membrane. This is a large chunk of meat and needs to be well seasoned.
- Now that your ribs are trimmed and seasoned, it is time to smoke them.
Smoking Texas Style Beef Short Ribs
- I recommend inserting a wireless meat thermometer like the MEATER Probe into the thickest part of the ribs, which is extremely reliable and will help you keep track of your entire smoking process.
- Fill up a water pan with hot water. Place the water pan into the pellet smoker.
- Set your ribs in a spot where it is not too close to direct heat and make sure the meat is facing up. In my smoker, the most heat comes from the middle and so I set the ribs in the smoker so that the bones act as a protective barrier.
- Once in the smoker, smoke ribs for 3 hours without opening the smoke chamber. The meat should not burn in this time and will allow the food to absorb as much smoke flavor possible.
- After the 3-hour mark is up, spritz any dry-looking spots. This helps keep the meat moist. Repeat the spritzing process, every 30- 45 minutes. You should notice the meat pulling back on the rib bones.
- Once your Texas-style short ribs are around 175 degrees, they should be just about ready to wrap.
- Wrap your beef rib with pink butcher paper by setting down two sheets of butcher paper. Set the beef short rib on one and roll it and the paper over. Fold in the sides and keep rolling until the rib has been wrapped twice. Fold any excess to the bottom.
- Put the rib rack back on the smoker with the meat facing up.
- Keep the smoked rib on the smoker, until the ribs are tender. This will occur somewhere around 203-205 degrees. A thermometer should poke into the beef with no resistance and the rib will have a sort of jiggle to it.
- Take the smoked rib off the pellet grill off the smoker and let rest for an hour.
Notes
Nutrition
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Last update on 2024-05-18 / Affiliate links / Images from Amazon Product Advertising API
