Beef Short Ribs Recipe - Smoked Texas Style Beef Short Ribs on the Weber BBQ

Beef Short Ribs Recipe - Smoked Texas Style Beef Short Ribs on the Weber BBQ and Slow 'N Sear **PURCHASE THE SLOW 'N SEAR HERE: abcbarbecue.com/products
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WHAT YOU WILL NEED TO MAKE THESE BEEF SHORT RIBS.
3-4 lbs of Short ribs
Kosher Salt - 1/2 tsp per pound
Big Bad Beef Rub - amazingribs.com/tested-recipe...
This recipe works for beef back ribs or beef short ribs. It’s important to note that the meat is between the bones with back ribs and on top of the bones with short ribs. Short ribs are meatier than beef back ribs so they’re usually more desirable among pitmasters, and short ribs are what we’re cooking today!
To prepare the short ribs trim off any of the thick fat and silverskin that’s on the top. This will help the rub that we apply later form a nice bark during the cooking process. Unlike pork ribs, don’t bother removing the membrane from the back of the rib if it’s is still attached. The meat could fall off during the cook. After trimming is done we are going dry brine our short ribs, by applying ½ tsp of kosher salt to every lb of meat. This both seasons the meat as well as helps retain juices. Once salted, cover them and place them in the fridge for a minimum of 2 hours but preferably overnight.
After the ribs have been dry brined, we are now ready to apply our BBQ rub. Today we are using Meatheads Big Bad Beef Rub which adds a lot of flavor and a little kiss of heat to these ribs. If you pay careful attention you’ll notice we’ve added a little bit of cumin to the rub, which we feel really puts the Texas in these Texas beef ribs.
When your ribs are all prepared you are going to start getting your Slow 'N Sear all set up for cooking low n slow between 225-250 degrees. We did this by lighting about a dozen briquettes with a starter cube in the corner of the Slow ‘N Sear. Once those coals were fully lit we then filled the remainder of the slow n sear with unlit briquettes as well as added a couple chunks of hickory wood for smoking on top. We also added 1 quart of hot water to the water reservoir for the generation of steam during the cook. The humid environment stabilizes temperatures during low ‘n slow cooks and helps the beef pick up smoke flavor. You’ll notice we ran our grate thermometer wires through the top vents to help minimize air leakage around the lid which will help us maintain low cooking temperatures .
With our grill ready to go it’s now time to place our short ribs onto the grill. Because short ribs are so thick we’re able to place our leave in thermometer into one of the ribs to monitor the progress of the cook. Once we have the meat and pit probes in place, we’ll close the lid and begin smoking.
After about 5 hours our leave in thermometer is showing that our ribs are just above 200F so let’s take a look and probe for tenderness. When we poke our ribs with our probe it goes in and out like it’s in butter so you know that rib is done. As they each get done we’ll take them off the grill.
The ribs are done so you can go ahead and dig in, or, if they came off the smoker early, we can hold or rest them by wrapping them in a double layer of foil and placing them in a faux Cambro, which is a fancy way of saying room temp cooler. Making a Faux Cambro is pretty simple. Basically we wrap our ribs in a double layer of foil, then wrap the foiled ribs heavily in towels, and then place all that in a room temp or warm cooler. Let the ribs hold in the cooler up to 4 hours or when the meat gets below 140 F. The Cambro process will help further tenderize the meat.
When your ready to eat, remove from your cambo and enjoy the feast!

[@howardthompson7017]

I first tried to make smoked beef short ribs back in 2011 and they ended up so tough I gave up on them - until today! I used your approach of prep, time, temp on my pellet grill. My wife, son, daughter-in-law and her dad all raved about them. My wife was hesitant when I first suggested it for today;but she loved them. Definitely on my short list now. Thanks so much

[@aaronkarr9430]

Good job Jabin and ABC. Those beef ribs look amazing! Can't wait to try.

[@SnSGrills]

Glad you stopped by! These ribs were awesome, you are going to love them.

[@a1boston73]

Im glad I watch this. I smoke some beef ribs for 4 hours and they were tough. I really thought there were done done. But it looks like mines could have stated in the grill for another hour. Thanks

[@BallisticBBQ]

Uhhhh-YUM! I love beef short those look fantastic! Great cook and video!

[@stevemcgurn]

Love beef ribs. Will make these for our May long weekend. Great video! Keep the videos coming ABC...

[@SnSGrills]

What a great idea to make these on your may long weekend. You are going to be feasting in no time! (well in about 5 hours from the time you put them on...)

[@PostalBarbecue]

Glad you enjoyed this one. Make sure to try this. They are delish!

[@tbo2725]

Best video on how to cook short ribs! Easy to follow, simple instructions, hits the important points and well explained. Thank you!

[@SnSGrills]

Glad you enjoyed it. Thanks for watching

[@thunderanderson]

Thank you, gonna make these tomorrow

[@esmith1225]

Looks great. I will cook these this weekend. Slow N Sear rules.

[@SnSGrills]

Glad you love the Slow 'N Sear. You are really going to enjoy these beef ribs!

[@Scott_AI5EF]

Love my SnS. Outstanding quality on the new videos. The great recipes are a nice bonus.

[@SnSGrills]

Glad you love your SNS. Keep watching for more great recipes! cheers.

[@sneakeey1]

Fantastic recipe and preparation. Thanks for sharing this!!

[@SnSGrills]

Glad you enjoyed this recipe. They sure did turn out awesome! Love what you are doing over at Daddy Cooks.

[@christfollower122491]

That looks amazing

[@SmokyRibsBBQ]

Great production on the video and the ribs looked amazing!

[@PostalBarbecue]

Smoky Ribs BBQ & Southern Cuisine the ribs WERE AMAZING!! Glad you enjoyed the video.

[@SnSGrills]

Hey glad you checked this one out! This cook turned out really well, simply delicious. Love what you're doing. Cheers.

[@ianblakwater5238]

Looks great, you have a new subscriber from the Netherlands!

[@fly1327]

Just got back from Austin and had pretty good beef short ribs (at Coopers, on Congress and 3rd St. downtown). These look better than what I had. I usually smoke a lot of pork at home, but getting some beef this weekend and having a try!

[@SnSGrills]

You are going to really enjoy these beef ribs. Hope to see photo when they are done. good luck!

[@benrantall284]

Looks amazing! Keen to give this a crack. What make and model is the thermometer you used? Looks awesome being able to monitor the temperature of both the meat and bbq so easily.

[@kylelesage6726]

Killer job! They look amazing!

[@SnSGrills]

Kyle, you really need to try these! If you need help I hear Jabin is only a few minutes away from you.. ;)

[@markrigsby2425]

Looks great

[@mcrd2001]

Wowzer, I'll be trying this one one the Weber.

[@welikefood]

Great work mate!

[@SnSGrills]

Thanks a lot. Glad you enjoyed it.

[@ericousleyjr9119]

I see ABC, I click thumbs up before watching. Great job Jabin. Those bad boys look right!!

[@SnSGrills]

That's what we like to hear.. Glad you love the videos!

[@BabyBackManiac]

Fan-freaking-tastic video, Jabin. The food and production quality on this one is amazing. Great job, as usual!

[@PostalBarbecue]

Baby Back Maniac thanks man. To bad you couldn't have come for the feast. One day it will happen. One day...

[@BabyBackManiac]

Sounds good to me.

[@SnSGrills]

Justin, glad you liked it. they ain't baby backs but they sure were delicious! YUM YUM YUM!

[@MasterZ94105]

Thanks!!

[@patriciorg1]

Trying this recipe for Sunday dinner

[@THEREALSHOWBBQ]

They look amazing Jabin. Awesome job bro.

[@SnSGrills]

They did look good on camera for sure but believe it or not, they looked EVEN BETTER on the cutting board! Seriously these were amazing!

[@PostalBarbecue]

Glad you liked this cook man. Your going to love it.

[@CookinWithJames]

these are amazing looking. some of the best ive seen. I'm doing some this weekend for fathers day!!!

[@SnSGrills]

Thanks man, Glad you liked this cook.!

[@CookinWithJames]

so. I did it this weekend for fathers day for the first time. turned out amazing

[@CookinWithJames]

would you mind if I gave you a shout out and tell my subscribers to check your channel out!!

[@progers5019]

Delicious lookin beef ribs. Great cook

[@davidcaballol]

Wow!!! Those ribs looks awesome!!! Your vids are excellent, thank you!!!

[@SnSGrills]

They sure were awesome! Hope you give them a try, they will make for a great weekend feast!

[@FloSlowBBQ]

I like these pure, no sauce. I did however do cubed short ribs and added a sweet sauce - very complex and interesting flavor profile. Job well done, Jabin.

[@SnSGrills]

We agree, pure is best. Glad you enjoyed this cook. Appreciate you always stopping in.

[@PostalBarbecue]

Sounds like a great feast. Glad you enjoyed the video.

[@canonman223]

At the beginning of the cook, do you keep the bottom vent completely open until you get to 225 and then close it down to a quarter inch?

[@MrWizard36]

Nice cook...I love Smoking Beef Short Ribs... :)

[@SnSGrills]

Thanks Larry, Glad you enjoyed it. Beef Short Ribs are always fun to cook and even better to feast on. Cheers.

[@MrWizard36]

I also love my slow n sear +

[@andrewmartin2953]

Great, straight to the point. Thanks! Should the SnS be over one or two bottom air holes or does it not matter as long as you cover the remainder of the bottom grate and get to temp appropriately and maintain? Or does that affect charcoal burn rate?

[@SnSGrills]

Andrew Martin glad you liked the video! It doesn’t matter much if you have one or two vents under the SnS as long as you funnel air to the SnS using foil or our Drip ‘N Griddle pan to cover the indirect side and direct airflow. One to think about is that ash falling from the SnS is going to accumulate on the blades and eventually stop up airflow, so you may be able to go longer with only one vent under the SnS. Either way you’ll still get 5 or more hours before it’s an issue.

[@jdillonusa]

My slow and sear just arrived. I'm so making these! Great instrucitons, subscribed!

[@py8565]

I have been struggling a bit with "bad" white smoke. How long after adding the wood did you wait before adding the meat???

[@rustykc]

Hey Jabin, love the video sir. Roughly how long did you smoke them? I want to try these and I'm curious if it something I can do after work or if this is a weekend cook. Thanks in advance.

[@SnSGrills]

this is more of a weekend cook unless you are planning on eating late late. Give them a try this weekend.

[@canonman223]

So in the video you open the bottom vent all the way. Is that right for long cooks?

[@CatboyCooks]

Looks killer! I missed this last week when it released. I hadn’t seen Jabin post any vids for awhile. Thought maybe he got fired after that whole turkey “burger” controversy. Glad to see some new videos!

[@sdivecliff]

Late to the party on this but I couldn't find how much cumin you added to the Big Bad Beef Rub. Thanks

[@marinatinseattle]

If you have a little chief smoker, how long to use chips? It seems like if you keep feeding it chips is get toooo smokey.

[@grizzle273463]

dude ive never seen a bigger sh17 eatin grin on any sales person in my life. You are so excited about what your doin and what your about to dig your choppers into. I wish I were there to share that bbq experience with you and to enjoy those spectacular ribs. thumb sup

[@PostalBarbecue]

Gary Miller not sure how to read this. Haha. You are always welcome though to feast if in the area.

[@SnSGrills]

haha.... what? Cheers..

[@BigLou956]

Amazing looking ribs👍👍

[@SnSGrills]

Thanks man! Hope you give them a try.

[@sydsills106]

How long overall would you say this took?

[@Icipher4]

Great video, although I didn't see how long your cook was.

[@sneek762]

Hey you do a good job. All accurate information. There are a lot of youtubers making videos using what they bought as "boneless short ribs" oh my. the cuts of meat they have are certainly not the short rib without a bone. Nor the first 4 or 5 inches into the chuck roll opposite the chuck eye.. Keep up the good work Brotha!

[@sneek762]

honestly if anyone wants boneless short ribs just buy short ribs because the things fall off the dang bone anyway lol.

[@victorfortin542]

These are large with a lot of meat on one rib. The Mrs hates smoke so doing one on Weber kettle and one on gasser. Dry brine 24 hrs , smoking/grilling at 275/300. Reading about 192 at the 2&3/4 hrs. Will take them to 203/205 and see how they probe. Maybe wrapping and but in cooler if done early. I had planned on 5 hrs cook, cannot wait to taste.

[@davecowan4174]

I found the recipe for Meathead's Big Bad Beef Rub. How much cumin did you add?

[@kabir412yt]

Inspiring cook, Jabin!

[@SnSGrills]

Glad you enjoyed this cook! Hope you give it a try soon.

[@PostalBarbecue]

Thanks man.

[@aaroncameron7201]

Thanks for the video. I recently did this with short ribs but they hit the stall after a few hours (4-5) and wouldn't budge past 160, and I was running at 250+ the whole time. I didn't even have water in the pan, just spritzing them a few times. I had to wrap em to get them done. Wondering how at a lower temp, and with more humidity, you got yours to 203 in 5 hours and didn't hit a stall?

[@canonphoto]

Aaron Cameron sometimes it’s just the fact that you are spritzing them that can drag it out or looking at them too much. Leave them alone and watch your probes.

[@brianhodge832]

All ready to go but you mention adding cumin to the rub- how much?

[@stizan24]

Yummy! I got a Weber kettle and a WSM. I’m thinking WSM for these. After all next week is Memorial Day. Smoking season has come. Of course the big perchas this year will be a Kamado joe, and then the smoking season will be unending.

[@SnSGrills]

you are going to love these and they will make a great long weekend cook.

[@SnSGrills]

Amazing Texas Style Beef Short Ribs Recipe! Question: Do you like your beef ribs sauced or not sauced? We like ours with no sauce.

[@BigLou956]

Adrenaline Barbecue Company definitely no sauce...

[@welikefood]

No sauce, beef ribs have beautiful flavour and you'll lose it with sauce.

[@PostalBarbecue]

No sauce for me.

[@brianshenk6912]

For me, beef always means no sauce.

[@jonathenleung7123]

This looks delicious! Would you suggest spritzing AVC/apple juice at all?

[@SnSGrills]

You can if you want to but it's not going to have a significant difference on the outcome. Thanks for watching, Jonathen.

[@smiwytube]

My boy JP at it again

[@SnSGrills]

Stay tuned (hint, hint) He never stops!

[@leecadillac4128]

The ribs look fantastic, cooking them individually gives you a great bark on all sides. Temperature probe in the meat IMO isn’t really necessary; after 3 1/2 hours or so I just check them for tenderness with a probe. EZPZ

[@tammermashni8541]

Damnit lol .they look perfect and I wish they didn't I'm hungry lol ..amazing job man

[@MasterZ94105]

After five hours of smoking, did the water reservoir go dry? And if so, did you refill the water during those five hours?

[@SnSGrills]

The reservoir was running out, and we didn't refill it. hope you give it a try.

[@MyDhaines]

Not my favorite of all the SNS's recipes I have tried. BTW a big fan of all the others, BBBack, chicken, tri tip. Probably operator error. Good flavor, a but dry and almost tough. Certainly not falling off the bone. I cooked for 6 hrs at 225 and still did not make it to 205 and mine were smaller than on the video. I started with meat right out of fridge? Was that a mistake, should be room temp? I know that is how you suggest baby back (fridge) , but not specific here so could have contributed as they started cold. . Got to about 195 and wrapped for about an hour. Anyway, certainly will give them a try again. Keep up the great work!!!!

[@colinbutler2552]

great Ribs and great enthusium...as for the 14 people who gave this a thumbs down, Lets see yours ???

[@jasonhull2163]

Glad you kept the beef ribs dry they are best that way.

[@SnSGrills]

Thanks for watching, Jason.

[@itr0863]

i'm starting to like short ribs cut like that so every side gets some rub!!!

[@mikes1330]

How much cumin was added?

[@DeMAMJourney]

hi Sir can i ask someting here about short Ribs? i just done my smoked beef ribs at 500Gram, but its so chewy and cant even bite... do u know wht happen with my short ribs beef? i cooked 225F in 2.30 hours TQ nice hear ur replay sir

[@jeremytovsen5245]

My guess is ya didn't cook long enough and/or your indirect heat was off somehow.

[@johng.9877]

If they were tuff, cook longer.. if looks like they are drying out, wrap them in foil and cook till tender, normally tender and done when meat reaches around 204-206 degrees Fahrenheit.. don't cook by time, cook by temp and tenderness:).. cook at a temp between 225 and 275.. not above. Lower is slower but worth it

[@oren5230]

Texas style? I recently made some in Nevada that looked exactly like like yours. Cheers.

[@SnSGrills]

I bet they were real good too! Photos? Thanks for stopping by.

[@oren5230]

See if this URL works. tinypic.com/view.php?pic=291kmmo&s=9#.Wv3hEIplC1s

[@tronicalz22]

Nice! Recommend buying a full plate from the butcher, and NOT pre-cutting the ribs individually, while keeping the fat cap for a juicier outcome. Keep the temp around 240-250 until the meat reaches an internal temp of 203 and you're laughing (7-10 hours). Just make sure to lock your gate to fend off the neighbours. Also spending an extra $200 on a Webber Smokey Mountain for longer cooks isn't a bad idea for those looking to get a bit more serious in the backyard. These look great tho!

[@yekcid674]

Dayum

[@HobiesGarageBBQ]

Man I know what I'm making next...

[@SnSGrills]

Yeah you do!! This weekend you are in for a treat!

[@PostalBarbecue]

Beef ribs I hope ;)

[@HobiesGarageBBQ]

Postal Barbecue Absolutely!

[@meatstudio3023]

Beef.....Beef.....Beef..................

[@chrismiller7515]

if you do it right you can remove the membrane and the meat wont fall off!

[@madczechoutdoors1088]

I made some Sunday from one of my cows we fed out. They had way to much fat and no one liked em. They tasted great. But there was more fat than meat. Doubt if I’ll cook anymore of em.

[@jetcitysinatra7300]

I would have not cut the ribs apart before cooking. . .I would have left them all together and also why do you char the outside of the ribs? Won't that taste like burnt charcoal? Just askin

[@tap364]

Some cut them apart to be able to season all sides of the meat. Strange as it may seem, it doesn't taste burnt.

[@ToyRidgeDIY]

Beef ribs are my new favorite food that's not fried chicken.

[@PostalBarbecue]

George and Melissa Collins mmmmm fried chicken......

[@SnSGrills]

Yeah they are! Beef ribs are always a great treat. Hope you try this recipe.

[@ajdi92]

I've seen some videos with maybe 3x views than yours commiting some unforgivable mistakes... nice work man

[@SnSGrills]

Thanks Alejandro! We're driven to provide the best possible recipes and customer service to owners of the Slow 'N Sear and not by our view count, so there's it's not surprising we don't top the charts on KZbin. We're good with that as long as we top the charts with our customers. :)

[@WhenYouLoveWine]

👏👏👏👏👏👏👏👏😀😀😀😀😀😀😀😀👍👍👍👍👍👍👍👍👍

[@joseeduardoelizondolozano7025]

wtf 2:30 why is the water jumping?

[@tap364]

He's pouring water into a steaming hot metal container. The water's boiling where the coals are heating the steel. Should have put the water in first.

[@craigluhr3034]

Why does everyone use the term 'dry brine" when just adding salt? A brine is primarily a wet solution of salt and water and could have additional herbs and spices. Just adding salt is a cure if left on for a longer period of time. If you add salt before you cook the meat, it is just seasoning.

[@SnSGrills]

This is incorrect. Salt goes into solution with the water that's in the meat, then penetrates deep into the core of the meat. This unwinds the strands within the meat just a bit, which helps it retain juice during the cook. The salt also enhances the flavor all the way throughout the meat. Herbs are large organic molecules that go into suspension. As such, the flavor of the herbs doesn't go below the meat surface. Salt used in the amount described will not cure the meat. You need nitrates for that. So we call this dry brining, because similar to a wet brine, the salt penetrates the meat. It adds flavor and helps to retain juice.

[@tammermashni8541]

They need to ban you from KZbin lol ...can't stop looking at how perfect they are man

[@mojorizn72]

Using bluebag Kingsford unlit is a NO NO!

[@kort1344]

Looks like you're eating charcoal.

[@ChristopherTrevino]

I thought they didn't allow porn on KZbin

[@ktennyson7108]

God these look dry an over cooked