Beef Short Ribs

Beef short ribs are a real treat.  Quicker and easier to cook than a brisket, but with all the same juicy, beefy goodness.

Any, good quality, responsibly reared  beef ribs will do, but for this recipe we were lucky enough to pick up some Welsh Wagyu short ribs from Alternative Meats. These are great value versus imported Wagyu; The marbling was incredible and when cooked, the meat was so rich, tender and buttery – Some of the best beef we’ve ever eaten!

We use the same basic rub as we use for our brisket recipe as we really want the meat to do the talking!



  • 1 rack of beef short ribs (about 4 bones)
  • 2 teaspoons Lea & Perrins Worcestershire sauce (Optional)


  • ½ cup sea salt (We like Maldon)
  • ½ cup medium grind black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder


If using, give your ribs a light slather with the Worcestershire sauce – This will help the rub stick and will give the bark an extra pop. Then give your ribs a liberal coating with the rub – Save any unused rub in an airtight container for next time.

Fire up your smoker to 250°F/120°C.  When you get a steady temperature, add a couple of fist-sized chunks of smoking wood; Oak works perfectly with beef.  Once the thick smoke thins to light blue, add your ribs to the smoker.  Maintain the temperature and don’t peek – If you’re looking, you’re not cooking!

After about an hour, add another chunk or two of smoking wood and continue to maintain temperature.

After another three hours, you can check to see how your ribs are getting on.  They will likely have bunched up a bit, along the bone (This will relax slightly when you rest them) and have developed a nice, rich-looking bark.

Obviously, every piece of meat is different, but the rack we used took between 6 and 7 hours to cook – Don’t worry if your take longer – That’s just the nature of low & slow cooking. You’ll know they’re ready when a skewer or temperature probe slides into the meat as though it were sliding through soft butter.  If you’re big on internal temperatures, this will be somewhere around 200°F/94°C

As ever, wrap and allow to rest for about an hour, before slicing and enjoying with the sides of your choice.

Screenshot 2015-11-28 16.00.37.png


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s