Whole Beef Short Ribs - Heavy Bear/Q View

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.


Smoking Fanatic
Original poster
May 20, 2011
Boca Raton, FL
I stumbled upon this site that gives methods for both Texas and Chicago style whole short ribs. 


I have been doing everything without foil lately, and wanted to try this particular cut without foil.  Mostly because I know in classic cooking, these things LOVE to be braised.  After reading the info on that site, I went for it.

I went with a modified version of MDM's rub.  Mrs. Scooper is always asking for Old Bay on things.  Plus I get the, "Does everything always have to be smoked?" all the time.  So I knew I could sell her on these if Old Bay was on them.

End result:  Freakin' awesome!  Moist, tender, with a good pull and bite.  Incredible flavor and smoke.  I will do them like this from now on.  I may use less sugar in the future, but the wife loves it the way it was. 

This is not a spicy rub, so add what ever you want if you want heat.

Dry Ingredients–Only
1/3 Cup granulated sugar
1/3 Cup brown sugar
3 tspn. Old Bay Seasoning (sh-h-h, secret ingredient of MDM)
6 Tbspns. Kosher Salt or Coarse Mediterranean Sea Salt
¼ tspn. of paprika
1 tspn. dry mustard powder
2 Tbspns. ground black pepper
1 Tbspn. garlic salt
1 Tbspn. dried onion
1Tbspn. dried basil

My version:

2/3 cup Turbinado sugar
4 TBLSP Kosher Salt
1 TBLSP Old Bay Seasoning

½ tsp Paprika
1 tsp Dry Mustard powder
2 TBLSP Coarse ground black pepper
1 TBLSP Granulated garlic
1 TBLSP Granulated onion
½ tsp Ground Rosemary

½ tsp Ground Bay Leaves


MGS 30

Hickory Chunks

225 average temp

Pulled out at 180 after 6 hours

No spritz, no foil

First a trip Restaurant Depot for the ribs.



Just beautiful!




I took off the silver skin on the top, and as much outer fat as i could get.


I have plans for this!


You saw this coming, right?


In they go for a 6 hour ride. I separated those 2 that are touching right after I snapped the pic.




Bear Drooling Time!  Various shots, with and without flash.





With Yukon Gold smashed 'taters, gold beets, and zucchini. 


One last Bear tease:


Thanks guys!  Yeah, raptor, that bark was off the charts.  I came home from work today and nuked one for a minute, and let it sit for a bit.  Damn was it good!

I meant to add something to the stats, but I just remembered about it.  I was pretty good about not peeking at them unless I was adding more wood, so the heat was constant.  But right at 147 IT degrees they hit a stall for around 25 - 30 minutes.  I knew that this had to be normal, so I just waited for the temp to start climbing, and sure enough it did.

Since spares and BB's are too thin to probe, I am sure they stall too, but we just don't know it. 
Last edited:
Those look great, Scooper.  I usually braise mine, and I have been working up my courage?  I think you have pushed me over the edge!

Good luck and good smoking.
Damn Chef...I don't know how I missed these! They look great and I like the sound of that rub of yours...JJ
Last edited:
Thank you, Chef! 

I am going to Restaurant Depot tomorrow.  I just might have to grab a pack of those. 
The grocery had dino bones on sale today but they where all shiners so I passed.  Your short ribs have lots of meat and makes we wish I had found some nice ones. 

Now Al tha only place that I have seen them ribs are at restuarant depot. They call them long bone short ribs and they are really good too.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads