These ribs are nothing short of amazing: they’re succulent, tender and jaw-dropping massive. This is a must-eat-with-your-hands favourite.
Little Miss BBQ House Seasoning Mix
Little Miss BBQ Pepper Mix
Beef Short Ribs
For the rack of short plate ribs, tell your butcher the NAMP # is 123A. Special equipment required: smoker.
In a large bowl, mix ingredients until combined. Set aside.
Mix ingredients until combined. Set aside.
Trim: Minimally trim the beef ribs. Take off any loose meat or fat and eliminate any angular edges. The angular edges will burn and get crisp so you need to round them off to eliminate that concern. Do not trim the fat on the top unless it is really thick – you’re aiming for roughly 1/8″ of fat. The fat is a protective cover to help you make better BBQ.
Season: Apply an even coating of the seasoning mix to the beef ribs and let them sit, meat side up, until they begin to sweat.
When they start sweating and the seasoning mix is wet, cover the ribs in pepper mix, about 80% coverage.
Smoker: Create a clean-burning fire in the smoker using pecan and/or white oak wood.
Place meat on the food rack. The bone side will go down and the meat side will be up. Shut the doors and maintain the fire between 225º and 250º for 3-7 hours.
Wrap/Remove: When the beef ribs take on colour, wrap them loosely in foil.
Test done-ness with a thermometer probe. When there is very little to no resistance, pull the ribs out of the smoker and put them on the counter and let cool.