Easy Smoked Beef Short Ribs - Beef Recipes - LGCM

Name: Easy Smoked Beef Short Ribs - Beef Recipes - LGCM
Ingredients: Short Rib Plate – this is a 4 -5 bone portion of the entire length of a short rib with all of the meat attached to it. We use short rib plates for this recipe.; English Cut Short Ribs – these are the traditional cut you’ll see for braised short ribs. These are small cubes of meat with a portion of bone on top.; BBQ / Galbi / Korean Cut Short Ribs – these are thin cuts of short rib that have several portions of bone plus a small amount of meat. Popular in Korean BBQ, these can be cooked quickly on a grill.; Boneless Short Ribs – these are most popular in foodservice banquets and are pieces of meat without any bone. They are not common in retail settings due to their high cost.; Use your favorite spicy rub instead of the salt-pepper-garlic rub.; Add cayenne pepper to the salt-pepper-garlic rub.; Grate some of these spicy and flavorful chile flakes from Flatiron Pepper Company on top of your short ribs.; Make sure you are cooking with indirect heat.; We recommend using heavily flavored wood for smoke such as oak, hickory, or pecan. We like to use a chunk of oak and a chunk of pecan.; Our preferred smoking temperature is 250ºF. We know many people prefer 225ºF, but we like the shorter cooking time that happens at 250ºF.; We always put a water pan in our smoker to create a humid cooking environment. This helps eliminate moisture loss and cooks the meat more evenly.; Leave the meat on the bone, and take a long slice between each bone like you see in our picture. Serve an entire bone’s worth of meat per person. This looks super cool!; Stand the ribs up on end and slice down the ribs, removing the meat from the bones to make boneless smoked short ribs. Cut small slices or shred the meat to serve smaller portions.; Baked Beans; Coleslaw; Cornbread; Mac & Cheese; Potato Salad; BBQ Korean Short Ribs; Dino Short Ribs; Red Wine Braised Short Ribs; Slow Cooker Short Rib Barbacoa Tacos; 2 piece LGCM Beef Short Ribs (full plates – see above notes); Yellow Mustard; 1/4 cup Kosher Salt; 2 Tbsp Black Pepper; 1 Tbsp Garlic Powder (or granulated garlic); Apple Cider Vinegar (for spritzing); Combine the salt, pepper, and garlic to create a rub. Spread a thin layer of yellow mustard over all surfaces of the short ribs and then generously season the ribs rib the rub.

lakegenevacountrymeats.com

We know beef brisket gets most of the love, but smoked beef short ribs might be our favorite smoked beef dish! This easy-to-follow recipe will help you fall

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Ingredients

Short Rib Plate – this is a 4 -5 bone portion of the entire length of a short rib with all of the meat attached to it. We use short rib plates for this recipe.
English Cut Short Ribs – these are the traditional cut you’ll see for braised short ribs. These are small cubes of meat with a portion of bone on top.
BBQ / Galbi / Korean Cut Short Ribs – these are thin cuts of short rib that have several portions of bone plus a small amount of meat. Popular in Korean BBQ, these can be cooked quickly on a grill.
Boneless Short Ribs – these are most popular in foodservice banquets and are pieces of meat without any bone. They are not common in retail settings due to their high cost.
Use your favorite spicy rub instead of the salt-pepper-garlic rub.
Add cayenne pepper to the salt-pepper-garlic rub.
Grate some of these spicy and flavorful chile flakes from Flatiron Pepper Company on top of your short ribs.
Make sure you are cooking with indirect heat.
We recommend using heavily flavored wood for smoke such as oak, hickory, or pecan. We like to use a chunk of oak and a chunk of pecan.
Our preferred smoking temperature is 250ºF. We know many people prefer 225ºF, but we like the shorter cooking time that happens at 250ºF.
We always put a water pan in our smoker to create a humid cooking environment. This helps eliminate moisture loss and cooks the meat more evenly.
Leave the meat on the bone, and take a long slice between each bone like you see in our picture. Serve an entire bone’s worth of meat per person. This looks super cool!
Stand the ribs up on end and slice down the ribs, removing the meat from the bones to make boneless smoked short ribs. Cut small slices or shred the meat to serve smaller portions.
Baked Beans
Coleslaw
Cornbread
Mac & Cheese
Potato Salad
BBQ Korean Short Ribs
Dino Short Ribs
Red Wine Braised Short Ribs
Slow Cooker Short Rib Barbacoa Tacos
2 piece LGCM Beef Short Ribs (full plates – see above notes)
Yellow Mustard
1/4 cup Kosher Salt
2 Tbsp Black Pepper
1 Tbsp Garlic Powder (or granulated garlic)
Apple Cider Vinegar (for spritzing)
Combine the salt, pepper, and garlic to create a rub. Spread a thin layer of yellow mustard over all surfaces of the short ribs and then generously season the ribs rib the rub.