Smoked Beef Short Ribs
Short ribs are a cut of beef taken from beef cattle's brisket, chuck, plate, or rib areas. They consist of a short portion of the rib bone and the surrounding meat, varying in thickness. There are two major types of cuts: the "flanken," which is cut across the bone and leaves the bone just 1 to 2 inches (2.5 to 5.1 cm) or less in length, and the "English," which is cut parallel to the bone and leaves the bone up to 6 inches (15 cm) in length. English cut short ribs may be served individually, or three or four may be served connected (a style known as the "plate"). Smoked short ribs are famous in many international cuisines.
Equipment
- Z Grills 11002B Pellet Grill with Wi-Fi
- Z Grills Cherry Grill Pellets
Ingredients
- Hardcore Carnivore Black Dust to cover ribs
- Uncle Steve Shake Comp Cow Powder Dust to cover ribs
Instructions
- Preheat the Z-GRILLS smoker to 275F.
- Score the membrane cross to score the backside of the membrane.
- Prepare the ribs for smokingApply a generous amount of rub! I like to buy layers of flavor. Cover the front side with the Hardcore Carnivore Black, then repeat with Steve Shake Comp Cow Powder or your favorite rub!
- Apply the spirit and combine the apple juice and water 50/50 in a food-safe spray bottle. You can also use apple cider vinegar and water 50/50. Spritz every hour after hour 2!
- Smoke the ribs; you should be able to pierce the meat with little resistance. Ribs shout take anywhere between 5-8 hours, depending on size! Smoke to toothpick tender or 200F and 207F.
- Rest your Z Grills smoked short ribs Remove the smoked beef short ribs from your Z Grills and rest 1/2 hour before serving!