Beef Chuck Short Ribs

Directions

Day Before (or Minimum 8 Hours Ahead)

Pat ribs dry with paper towels.

Apply ~65 g kosher salt evenly over all sides.

Place ribs on a wire rack, uncovered in fridge, for 8–24 hours.

Day of Cooking

Remove ribs from fridge 1 hour before smoking.

Coat lightly with mustard (I like Dijon).

Prepare rub:

• Coarse black pepper  20 g

• Garlic powder 6 g

• Onion Powder 2g

• Ancho Chile Powder 1-2 g

• Paprika (Mostly for Color) 3 g

• Cumin 1 g

Apply Rub

Smoking Instructions

Preheat smoker to 250°F (121°C)

Place ribs bone side down on smoker grates.

Smoke uncovered until bark is well set:

Target internal temp: 160–170°F (71–77°C)

Estimated time: ~4 hours

Wrap ribs:

Use butcher paper (instead of foil) for better bark retention

Foil works for faster cook but softens bark

Continue smoking until probe tender:

Target internal temp: 200–205°F (93–96°C)

Check for easy skewer insertion

Bark re-establish:

Unwrap ribs

Evaporative Cooking: It is likely that the ribs will lose a few degrees after being unwrapped

Return to smoker bare for 30–60 minutes

Rest ribs wrapped loosely for 30–60 minutes before slicing.