First Time with shortribs

[smokenbonez]

Hey folks, been smoking in for about 10 years and I'm ashamed to say I've never smoke any short ribs. I know I know, how can I say I'm a smoker if I've never smoked short ribs. Well we're not all perfect. I have finally found a good supply of decent quality beef short ribs and pick myself up two four bone slabs this afternoon. I'm still feeling a little lazy because of the cold, so I'm going to break out the traeger and smoke them up this weekend.

I would like to get some suggestions on type of wood, type of seasonings, temperature and time. When I've never smoked something before I usually try and get all the suggestions I can and experiment here and there to find out which ones work best for my liking. So if you've done short ribs a lot and you had some great suggestions and methods you like to use, go ahead and hit me with them and I'm going to start experimenting starting this week.

 

[bregent]

I typically season them with Montreal Steak, and run the pellet grill at 250F. I may start lower for an hour or so to get more smoke. Hickory is all that I use. Sounds like these are chuck ribs, they usually take between 7 and 9 hours.

 

[chilerelleno]

Season like brisket, a good dosing of coarse salt and fresh cracked pepper, maybe some granulated garlic and onion.
0ak, Hickory, Mesquite, Cherry or combination.
Cook at 275°-300° till tender and rendered.
No wrap necessary.

Behemoth Beef Ribs

Adam's Rib? Nope IMPS #130 Chuck Short Ribs

Bodacious Beef Ribs, No More Teasing Time to Start Pleasing

 

[jcam222]

I go pretty simple. I rub with coarse S&P and granulated garlic and onion. When it’s a nice slurry on the surface I dust with a light layer of espresso. Smoke to between 190F 205F when probe tender. I never wrap them. I like to do them with the pit around 275F.

 

[daspyknows]

I usually use oak with either apple, cherry or almond. I run temps at 275-300, I have been doing short ribs a bunch recently.

 

[TheBBQChef]

Post oak only here. All you really need is course Kosher salt and course pepper. I use a light slather of yellow mustard to help the rub stick and I only season the stop and sides. Don't take the membrane off. I run them at 275 most of the time until probe tender between the bones. Should feel like a bag of melted butter. You should also be able to easily probe through the first membrane - which is before you get to the bottom membrane. I never wrap because it softens the bark. Let them rest for at least 30 minutes. Longer will be better if you can hold the temp at 145-150. If I'm going to hold them I will wrap loosely in butcher paper.