How To Make Smoked Short Ribs | Smoked Short Ribs Recipe | Smokin’ with Gerardo| Bradley Smoker

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

barbecue sauce

🥗Healthier: homemade barbecue sauce

💰Cheaper: ketchup

Homemade sauce can reduce preservatives.

beef short ribs

🥗Healthier: pork ribs

💰Cheaper: chicken thighs

Chicken thighs are a leaner, budget-friendly option.

Trim the fat and silver skin off the beef short ribs, ensuring to remove as much as possible while keeping some meat intact.

Season the trimmed ribs lightly on the underside with Worcestershire sauce or hot sauce as a binder (optional).

Apply a light coating of tailgate party rub on the underside of the ribs.

Flip the ribs over and apply a heavier coating of tailgate party rub on the meat side to form a bark.

Wrap the seasoned ribs in plastic wrap and refrigerate overnight to marinate.

Preheat the smoker to 250 degrees Fahrenheit using mesquite and cherry wood.

Place the ribs in the smoker and smoke for about 5.5 hours without spritzing, until the bark is set.

Check the ribs after 3.5 hours; the internal temperature should be around 170 degrees Fahrenheit, and the bark should be looking good.

Once the bark is set and has a dark mahogany color, wrap the ribs in butcher paper and insert a probe thermometer into the thickest part of the meat.

Continue cooking the wrapped ribs until the internal temperature reaches 205 degrees Fahrenheit, checking for tenderness by inserting a probe with little to no resistance.

Remove the ribs from the smoker and let them rest in a cooler or insulated box for a minimum of 45 minutes to an hour.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens