Smoked Beef Short Ribs Recipe - How To BBQ Beef Ribs On the Grill

beef short ribs

🥗Healthier: pork ribs

💰Cheaper: beef chuck

Pork ribs are leaner, while beef chuck is more economical.

barbecue sauce

🥗Healthier: homemade sauce

💰Cheaper: ketchup + spices

Homemade sauce can be lower in sugar, and ketchup is more affordable.

Remove any extra fat and silver skin from the surface of the short ribs.

For seasoning, mix together 1 tablespoon of black pepper, 1 tablespoon of salt, 0.5 tablespoon of garlic powder, and 1 teaspoon of onion powder.

Set up the Slow and Seer Master Kettle for low and slow cooking, placing in the water pan and dripping griddle pan.

Fill the water reservoir with 2 cups of hot water.

Add about 8 lit briquettes and some additional unlit charcoal, followed by 2 chunks of apple wood.

Place in the easy spin grate, close the lid, and let it come up to temperature aiming for 250-275°F.

Once at temperature, place the seasoned short ribs on the grill and close the lid, cooking for 2.5 hours.

Prepare the braising liquid by heating 4 cups of beef broth and 1 tablespoon of tomato paste in a pan, then add half a sliced onion, celery, carrots, 0.25 cup of red wine, 6 crushed garlic cloves, fresh rosemary, thyme, parsley, and 1 tablespoon of Worcestershire sauce.

After 2.5 hours, place the short ribs into the braising liquid in a pan, covering them with foil.

Return the pan to the grill and braise for about 3 hours, adjusting the bottom vent to increase temperature to 300°F.

At the 2-hour mark, check for tenderness by unwrapping and piercing with a knife or fork, then rewrap and continue cooking.

After another 30 minutes, check again; if tender, remove the ribs and wrap them in foil to keep warm.

Strain the braising liquid, removing the vegetables, and use a fat separator to remove excess fat.

Transfer the reduced liquid to a pan, set to low-medium heat, and reduce by half, about 20 minutes, adjusting seasoning as needed.

Once reduced to coat the back of a spoon, the sauce is ready.

Cut the ribs into portions, optionally removing the bones for presentation.

Serve the ribs on a plate with mashed potatoes, topped with the reduced sauce and chives.

Cooking Techniques

Equipment Needed

Spice Level: