How To Make Smoked Short Ribs | Smoked Short RibsRecipe | 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, taking your time to ensure most of it is removed.

Season the trimmed ribs lightly on the underside with Worcestershire sauce as a binder.

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

Apply a heavier coating of Meat Church Holy Cow rub on the top side of the ribs for bark formation.

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 until the bark is set, without spritzing.

Check the internal temperature after about 3.5 hours; it should be around 170 degrees Fahrenheit and the bark should be darkening.

Once the bark is set and the internal temperature is satisfactory, wrap the ribs in butcher paper.

Insert a probe thermometer into the thickest part of the meat and continue cooking until the internal temperature reaches 205 degrees Fahrenheit.

Check for tenderness by probing the meat; there should be little to no resistance when the probe is inserted.

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

Cooking Techniques

Equipment Needed

Spice Level:

Allergens