Preheat smoker to 225 degrees Fahrenheit (we used cherry wood). Lets gets cooking! It's just easier to use an oven from this point forward and not have to worry about tending fire. A water pan is placed between the fire and meat as a buffer in my smoker, it’s mostly there to help moderate temperature since it’s a big thermal mass but it also adds humidity to the cook, helping to keep the meat moist. . This allows the meat to cool slightly so when you slice it doesn't dry out right away due to evaporation of steam from the meat . I like a combination of broth and wine for flavor. The bark that forms is caused by the Maillard reaction, a chemical reaction between amino acids and reducing sugars that gives browned food its awesome flavor. By using this form you agree with the storage and handling of your data by this website. (I would use red wine vinegar, but if you can’t have that use ACV). Pomegranate Ginger Beer Cocktail (a Holiday Cocktail), Holiday Gift Guide for BBQ and Food Lovers, Thanksgiving Recipes for the Grill and Smoker. It’s really about what flavor you want. After the first hour of cooking I spritz every 30 minutes or so. Trim excess fat and membrane off of the ribs, coat in olive oil and your rub. This allows the ribs to be cooked past well done and tenderizes the meat. In a previous Instructables I smoked a beef brisket. At this point the meat won't take on much more smoke so it's time to wrap the ribs. Once the texture is there, it’s ready to pull the ribs and serve with your favorite side like mashed potatoes or a parsnip puree. Once in the oven, I cook for another 5 to 6 hours, you can tell when the ribs are done when the internal temp of the meat reaches 195F-200F with a meat thermometer or the meat pulls away from the bone. It wasn’t until we bought our first smoker that I came around to the meat side. To prepare the beef short ribs for smoking is a simple process: So since we are going to smoke the ribs, obviously we need a smoker. This is not fat, it will not render and can be tough and chewy, so use a sharp filet or boning knife to gently remove the silver skin. For folks that can not drink or use wine in a receipt. Coat the ribs with some canola oil, this is so the rub will stick, Sprinkle with an even and generous amount of salt and roughly ground black pepper, that's it, the smoke is what's going to do the flavoring. As an Amazon Associate I earn from qualifying purchases. At this point I switch over to I’m going to do something called the Texas crutch or cheat since the meat has been warpped and I complete the remainder of the cook in my oven, I set my oven for 250 and let the ribs cook for the next 5-6 hours. We’ve made this several times, with several preparations (including transferring the meat to a richer braise with vegetables and wine, and serving over polenta with blue cheese), and also what we have here, which is simply prepared over some grilled greens. We also let the meat braise in a shallow bath of wine for awhile, picking up some of those concentrated fruity flavors, but not as long as a traditional oven roasted wine braise. Video for our Wine Braised Smoked Beef Short Ribs here! You can see our plate rib recipe and how to smoke here. This was phenomenal!! I braided at 250 in the oven btw. You’ll see a thin membrane that, when removed, will expose that gorgeous beef that will pull that smoke in. Since it's beef it will build a beautiful dark flavorful smoky bark on the exterior. Check out my youtube channel too. Rhone reds will also offer some lovely savory notes to match the meat. Unlike pork ribs, you don’t need to take the membrane off the bone side. I’m smoking these short ribs using maple hardwood but another good choice of wood is hickory or even apple wood. Recipe for smoked beef short ribs and tips and tricks for getting that melt-in-your-mouth tender meat. You will commonly see two types of beef ribs. Turn to other regions like Sonoma, Chile, or those from Washington State. If you season the day before, it will allow a slight dry brine to occur for more flavor. So be prepared for spending time around your cooker and being sure you have good beer to pass the time; or the wine you may use for the bath. You don’t want dark thick smoke, that means the fire is staved of air and will make the BBQ taste off or acrid. Use what is available in your area, generally speaking avoid mesquite, it's way to strong of a smoke that if used for a long cook like what is required for beef ribs, the meat becomes way too smoky, trust me. We love using Snake River Farms and Double R Ranch for our beef short ribs. But I would avoid an overly tannic wine, like, say, a young Napa Cabernet. Required fields are marked *. Also keep an eye out on the exhaust smoke, it should be a white wispy smoke, barely visible. John, great question. Both were spot on with Cabernet Sauvignon. I hope you give this a try, they are so good! Much of the fat has rendered out, but what you are left with is juicy, melt-in-your-mouth meat. You can do this the day before or just before you smoke it. We LOVE to see it when you cook our recipes. Best Pellet Grill – MAK Two Star General – Versatile American Made Pellet Smoker, (or equal parts salt and fresh ground pepper), like Cabernet Sauvignon or Malbec, something you would drink. When left as a whole section, this called a plate or english style. While the beef ribs are cooking I like to spray with an apple cider vinegar and apple juice spritz. It is worth getting them online or through local retailers that sell higher quality cuts. These fatty ribs will render down into a nice juicy succulent beefy goodness. This is the ultimate comfort food. Check out our Video for our Wine Braised Smoked Beef Short Ribs here! This site uses Akismet to reduce spam. This time I'm going to smoke some beef short ribs, which smokes and cooks very similarly to brisket. Home » Food » Recipes » Smoked Beef Short Ribs. Be sure to get all sides of the beef. You are looking for an internal temperature of 200 degrees. I wrap when I see the color I am looking for (a rich, red, mahogany sheen), then letting the meat baste in its own juices and getting that collagen to cook out. Did you make this project? Next the beef short ribs are loaded into the smoker. Coat the ribs in olive oil. Plan on 5-7 hours of cook time. The probe should insert like you are putting into room temperature butter. I wrap the ribs using butchers paper but I’ve used aluminum foil in the past but I find the meat steams too much and you don’t get good bark formation but it does cook faster. I would say a mix of beef stock, Worcestershire sauce, and some apple cider vinegar (ACV). The beef short ribs we are cooking here are typically smaller cuts (around 3 inches of bone) and meaty; and that’s likely how you will see them in the butcher case. The oil will allow the rub to stick to the ribs. I’m also curious to try it with a moderately rich Syrah. Shortly after that I had my meat epiphany at a restaurant in Honolulu called Chef Mavro (I LOOOOOVE this place!). At 225 degrees F plan on 6 hours of total time. You should shoot for internal meat temperature to around 205F. This will usually happen at around the 3 hour mark. Today we have a recipe I’m super excited about! Once upon a time I was a pseudo-vegetarian. It depends because my smoker is small, I can't load too much wood in or else it heats up too much, if I don't had enough it doesn't get hot enough. And if you share any of your pics on Instagram use the hashtag #vindulge. If smoking at 250 degrees plan on 5 hours of total time. I’ve been a convert ever since, and this cut of meat is why. The meat was so tender it melted in my mouth like butter. Trim excess fat and membrane off of the ribs, coat in olive oil and your rub. If possible, remove the meat and let it sit for 30-60 minutes before serving. It’ll be super tender, but not spongy. Thank You. This is when that fat and collagen all melt away, and the texture of the short ribs is soft like butter and melts in your mouth. The reason for this is since the meat has been wrapped, it realistically will not take on any more smoke. Thanks for stopping by! 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