Dry Brined Beef Short Ribs Recipe
What Are Beef Short Ribs?
If youâre in Texas and you mention âribsâ, you may be surprised to find that itâs not the sweet pork ribs youâre thinking of, but bold, hearty beef ribs. Beef is the most popular barbecue fare in Texas, and beef ribs are a delicacy all their own. With a similar bold, smoky flavor & tender goodness of brisket, beef ribs are amazing on the plate, both to the eyes and the palate.
However, they can often be overlooked by the average backyard cook simply because âBBQ beefâ often means a brisket and âribsâ often mean pork ribs. Also, beef ribs probably arenât as widely available in as many supermarkets, or you havenât ever looked for them, which may be why they just arenât as popular in many areas.
We urge you to venture out - try beef ribs! Follow our suggestions with your kettle grill and Slow âN Sear, and treat your friends & family to a delicacy theyâll crave regularly.
Are Beef Back Ribs the Same as Short Ribs?
Beef ribs typically come in two cuts- short ribs, and back ribs.
Short Ribs
This type of rib is not called short ribs because theyâre short pieces, rather they come from the âshort plate.â This is the area of the rib cage toward the belly of the steer, furthest (âdistalâ) from the backbone. Short ribs have lots of meat on them and are often the most popular cut of beef ribs to pitmasters. They are also very thick and because of this they are often cut into shorter sections and cooked as single ribs. There is so much meat on a short rib that the meat can actually be sliced after itâs cooked.
Back Ribs
Aptly named, since they come from the section of the steerâs rib cage closest to the spine, on the animalâs âbackâ. Beef back ribs are less thick than the beef short ribs, the bones are flatter and thinner and so is the meat. Even though beef back ribs more closely resemble the general shape and form of a rack of pork ribs weâre familiar with, they still have just as much flavor as short ribs!
How to Prepare Beef Short Ribs
Begin by removing as much excess fat cap as needed. With short ribs most of the meat is on top of the bone so we really only need to worry about the meaty side. We want as much meat exposed as possible since the meat will give us our bark, the fat wonât. Donât worry though thereâs enough fat inside to keep all that flavor. Beef back ribs often come in small slabs or racks, remove as much fat cap as needed to get a good exposure of meat.  Leave the membrane on the reverse (bone) side as it will help keep the meat on the bone during the cook.
Dry Brine Beef Ribs
Salt the meat! We like to dry brine our beef ribs. Just as we would with any BBQ meat, dry brine beef ribs a few hours before cooking, preferably overnight or even longer. We use the standard amount of œ teaspoon coarse Kosher salt per pound of meat or half that when using table salt (1/4 tsp per pound of meat).
Wet vs Dry BriningÂ
Remember unlike wet brining, dry brining adds all the salt at once, so it doesnât matter how long the meat sits in the fridge after dry brining. With more time the salt simply migrates deeper into the meat, it will not get âsaltierâ as with a wet brine. We donât recommend wet brining beef, instead suggest sticking with a simple dry brine & dry seasoning until youâre familiar with the process. In most cases, marinades are simply not needed and may mask the beefy smoky flavor of genuine beef barbecue.
How Long to Cook Beef Short Ribs
As with most barbecue efforts we are going to use the âlow & slowâ method. Please utilize our âLow & slow 225â lighting instructions to set your Slow âN Sear up for a long smoke. Weâll fill the water reservoir for this cook too, as we do with all low & slow smokes. We wonât need to smoke beef ribs nearly as long as a brisket, and probably not even as long as pork ribs, but weâll set up our fuel for a long cook to make sure we get a good trouble-free cook until they're finished.
Beef ribs typically will take 3-5 hours of smoking, with variances possible as always. Then, unlike pork ribs, itâs a great idea to give beef ribs another 2 hours in a faux Cambro, wrapped tightly in foil, to further soften. We want them tender enough to eat without needing a knife! Pork ribs will naturally get there through the smoking/cooking process, but beef ribs need a little extra help.
Best Seasoning for Beef Short Ribs
While your kettle grill is heating up to the goal of 225°F, itâs time to season the meat. We recommend steering clear of sweet rubs like youâd typically use on pork. Any herbal and/or peppery rub should work fine. No need to add oil or mustard as a binder, but you can if you want to.
How to Cook Beef Short Ribs
The cooking styles of short and beef back ribs are very similar, with only a slight difference with regards to cooking time. Short ribs being thicker will require a bit more time to reach that special tenderness we crave. Beef back ribs being thinner will often cook a little quicker. If youâve ever cooked a brisket or a chuck roast for pulled beef, you know these tough cuts of meat need to be given some TLC in the form of âlow & slowâ smoking to slowly break down the tough fats & collagens and melt them into a delicious delicacy. If you were to cook beef ribs, whether âbacksâ or âshortiesâ, hot and fast like a steak youâd have some miserably tough meat in your hands.
Grill Temperature
When the Slow âN Sear gets your kettle up to 225°F at the grate level (as measured by a good quality digital thermometer probe, not your grillâs lid thermometer), itâs time to place the ribs on the grate! Just make sure to leave about 3â of space all around the thermometer probe. Unlike with pork ribs, with beef ribs you have enough meat thickness to place a probe into the center of the meat if you wish. If so, make sure you are as far away from bone as possible, in the center-most spot of the meat. If not, simply use a good quality instant-read.
Weâll try to maintain 225°F throughout our cook, however any variance up or down slightly doesnât really matter. Try not to let the maximum temperature exceed 250°F.
Beef Short Ribs Internal Temperature
For beef ribs, we recommend an internal temperature of 200°-205°F.
Begin checking the meat temp at or around the 3 hour mark. Fatty beef, such as ribs, chuck roast or brisket point (not brisket flat) can handle an even higher internal temp too. In fact, weâll often recommend you take your smoked beef up to 205-208°F for an hour before considering the cooking phase complete. When your probe enters and leaves the meat easily with no tug you know itâs done.
How to Smoke Beef Short Ribs
Wood
We usually will tell you that the choice of wood matters very little. This isnât because we think they all taste the same (we donât, each wood smoke has its own inherent qualities and flavors) but because there are so many types of great smoking wood available to most pitmasters, and usually everyone has their favorites. Many folks will often swear by one or two types of wood for beef, and scoff at others. Whatever your favorite is, use it!
If you have no idea what to use and are open to suggestions, then we can help. For beef we like: oak, pecan, cherry, hickory. Or any combination of these. The wood type is really the least important factor here. As long as youâre using acceptable smoking woods (never pine, cedar, or lumber scraps), and follow the salting, seasoning, and cooking steps adequately, it will turn out fine.
Wrap in Faux Cambro
When the ribs reach this target level of doneness, we can do one of two things: eat immediately or let them rest in a faux Cambro. To do this, simply wrap them tightly in a double layer of foil, then further wrap in kitchen towels and transfer them to a cooler. A faux Cambro holds the meat temp a little higher and helps the juices distribute evenly in the meat and gives the meat extra time to get tender. Three or 4 hours wonât hurt anything, in fact, itâs a great way to get the cook done early and have your ribs ready to eat whenever you are! Just make sure to keep an eye on the meat temperature and donât let it fall under 140 F. Â
How to Eat Beef Short Ribs
Now weâre ready to dig in! Removing the ribs from the foil will fill your nose with the intoxicating bouquet of smoked beef, and for a few moments youâll likely wonder how anything could be any better! Your meat should tear off the bone with only your teeth, but should also be easily sliced if thatâs how you prefer to eat it. Back rib racks can be easily sliced into individual bones as you would pork ribs. Short ribs are well suited to being eaten with your hand or with a fork either one.
What to Serve With Beef Short RibsÂ
If youâre looking for a whole meal we suggest
- Sautéed mushrooms & onions
- Any style of potatoes
- Garlic bread
- Oven-roasted brussel sprouts
- Sautéed broccoli
- Fried okra
Summary
- Choose Short Ribs or Back Ribs
- Dry Brine with Salt
- Season â beef ribs love pepper; steer clear of sugary rubs for pork ribs
- Grill Low & Slow at 225 F
- Cook until internal temperature of 205°FÂ
- Wrap in faux cambro, optional