How to Cook Low and Slow Beef Short Ribs

8,818

73

7

Published

Introduction: How to Cook Low and Slow Beef Short Ribs

About: Free to Cook is a web show that will help gluten free people cook easy, fun and delicious food at home. From School lunches to cooking the junk food you thought you couldn't have anymore we will teach you fr...

Beef ribs are packed full of natural flavor, so we are going to use a simple rub and smoke these low and slow.

Ingredients

  • Beef Short Ribs
  • Salt
  • Pepper

Step 1: Mix Equal Amounts of Salt and Pepper.

I like to keep it simple with just salt and pepper but also to let the flavor of the meat to sing.

Step 2: Make Sure to Cover All of the Ribs.

Want to choose ribs that have a lot of meat on them and a good amount of marbling.

Step 3: Bring Your BBQ Up to a Temperature of Around 250f That's 121c.

I’m going to smoke these with some Ironbark, you could also use oak.

Step 4: Once Your BBQ Is Up to Temp, Place Your Ribs With the Thickest Side Facing the Fire Box.

Cook for 2 hours.

Make sure you check them every hour and turn them around to help them evenly cook.

Step 5: After 2 Hours the Ribs Should Have Formed a Nice Bark.

It time to wrap them in foil and let then let them cook for another or two.

Step 6: Once the Ribs Are Tender to the Touch It’s Time to Take Them Off

Let them rest for a least half an hour before cutting.

Step 7: Slice Them Up and Serve.

Outdoor Cooking Contest 2017

Third Prize in the
Outdoor Cooking Contest 2017

Share

    Recommendations

    • BBQ Showdown Challenge

      BBQ Showdown Challenge
    • Backpack Challenge

      Backpack Challenge
    • Stick It! Contest

      Stick It! Contest

    7 Discussions

    Hola, soy María de Alvear la directora de Catering y Cócteles, una empresa de catering y coctelería en Madrid (España) y os seguimos desde hace poco. No sé cómo llegamos a vuestro blog y la verdad es que nos encanta porque aprendemos un montón de todo y en cuanto a la parte de recetas damos con algunos trucos como los que cuenta John que nos vienen genial para nuestros servicios de barbacoa. Ahora están tan de moda en mi país que hasta nos las piden para bodas y comuniones. Obviamente, estos servicios los complementamos con otros como el puesto de limonada o barras libres pero tomamos nota de todo y os damos las gracias por todas las novedades y experiencias para seguir ampliando opciones!! Os seguimos!!

    0
    user
    47miky

    10 months ago

    So I have a question. These look really delicious, but if you've cooked them over coals or wood, will it work for gas grills?

    Looks DELICIOUS!!!

    0
    user
    DDW_OR

    10 months ago

    now i am hungry.

    I use a paper towel to grab the membrane on the bone side, then tare the membrane off. this will prevent fat from pooling.

    removal of the membrane is more needed when cooking a whole rack.

    0
    user
    w-bar

    10 months ago

    I use mesquite wood and they are great

    Step 5: "...wrap them in foil and let then let them cook for another or two."

    Another hour or two, I assume.

    I cook short ribs this way using applewood and it's sooooo good. Nice instructible!

    0
    user
    PatN6

    10 months ago

    Gosh, that looks good. I'm not a big fan of smoked meats, but your's looks delicious.