Low and Slow Beef Short Ribs
Beef short ribs smoked low and slow, wrapped with butter, brown sugar and honey, then rested in an esky.
At a glance
Three stages, about eight hours
- Smoke
- 1 hour on the smoke setting, then about 4 hours at 107°C until the bark has set.
- Wrap
- Butter, brown sugar and honey, meat side down. About 2 hours at 121°C until a probe goes in with no resistance.
- Rest
- Still wrapped, in a towel, in an esky for at least 1 hour.
Low and Slow Beef Short Ribs
Ingredients
Tick ingredients as you go.
- Beef short ribs (1 per person)
- Mild english mustard rub
- Butchers Axe big bark rub
- Lanes BBQ ancho espresso
- 1 tbsp of butter per rib
- 1 tbsp brown sugar per rib
- Honey
- Heavy-duty foil
Method
- Fire up the smoker on smoke setting.
- Trim fat from the top of the ribs and remove the membrane from the underside.
- Rub ribs in a light coating of mustard.
- Cover in equal parts of both rubs liberally so all meaty parts are covered.
- Put ribs in smoker, close lid and leave for 1 hr.
- Without opening lid increase the temperature of the smoker to 107º for 4 hrs or until you are happy with the way the bark has set.
- Tear off enough foil to wrap your ribs.
- Add butter, brown sugar, a drizzle of honey and ribs with the meaty side facing down.
- Increase the temperature of smoker to 121º and return wrapped ribs to the smoker and cook for another 2 hrs or until a probe is inserted with no resistance.
- Wrap ribs in a towel and place in an esky to rest for a minimum of 1hr.
Enjoy with your favorite sides!
Ready to cook like this at home?
From sticky wings to slow-smoked brisket, make more of your backyard cooking with a Z Grills pellet smoker.
Find your pellet smoker