The ingredients of the marinade need elements of acid, salt, spices and herbs, fat, and perhaps some sweetness. Replenish the wood chips and liquid approximately every 60 minutes. Place the slab of ribs, or individual ribs, on the smoker rack. In a sauce pot, whisk together the ketchup, mustard, honey, vinegar, soy sauce, and sesame oil until smooth. The Chuck Short Ribs are the ones that you most often find in your market. Remove the pan from the heat. Chuck Short Ribs are most often braised in liquid for a long time. 5. Remove the dish from the refrigerator 40 minutes before placing the ribs in the smoker. Seal the bags and massage gently to coat the ribs. If you can get your hands on Plate Short Ribs, you don’t necessarily need to marinate them prior to smoking. Replenish the wood chips and liquid approximately every 60 minutes. Place the slab of ribs, or individual ribs, on the smoker rack. Place the ribs in large sealable plastic bags. Smoked Beef Short Ribs and Back Ribs ... - Masterbuilt Recipes These are ribs 1 through 4 or 5. Adjust if necessary. However, beef and lamb ribs are also excellent choices for smoking and should go unnoticed. 1. Preparation. A good tip is to buy the ribs directly from the butcher so you can see both sides of the bone to know how much meat your are actually getting. Serve the ribs with an Asian style barbeque sauce on the side, a crunchy cabbage slaw, and plenty of napkins. Serve the ribs with an Asian style barbeque sauce on the side, a crunchy cabbage slaw, and plenty of napkins. A steer has a rib cage on either side of its mid-section. Store any remaining in the refrigerator for 4 to 5 days. 5. 1. The second is for dry-rubbed Back Ribs. Each rib cage contains 13 individual rib bones. beef and lamb ribs are also excellent choices for smoking and should go unnoticed. They are both meaty and fatty and need a bit longer to cook than the other rib sections for the fat to break down. Pour the butter all over the ribs and wrap them well in the foil. In a large bowl, whisk together all of the marinade ingredients until well combined. Place the ribs in large sealable plastic bags. It will remain more moist that way. Pour enough marinade over the ribs to cover them. Adjust if necessary. I think this cut is extremely flavorful. The remaining ribs may not actually have a lot of meat on them. Remove the ribs from the smoker and allow them to rest for 20 minutes before serving. Despite the name, Plate Short Ribs are large, extremely tasty, and are prized by the hospitality industry. 1. Wish me luck! Going to try and smoke my first every beef short ribs. 6. 7. Cook for 8 to 10 hours until the internal temperature reaches 200°F and the meat has started to pull away from the bone. The rib cage is divided into 3 named sections. 7. Place the bags in a baking dish and put in the refrigerator for 4 to 12 hours. Reduce to a simmer and heat until slightly thickened, stirring often. If you are going to cook them in your smoker, this is a cut that I do recommend marinating first. The cooked meat is quite tender. Allow to rest for 30 to 60 minutes before serving. 1/2 cup melted butter with a couple dashes Worcestershire sauce. Serve the ribs over mashed potatoes or cauliflower purée and a green vegetable side. 4. Always remove your ribs from the refrigerator 30 to 60 minutes before smoking. So again, call your butcher ahead and ask for back ribs with plenty of meat. Place wood chips in the tray of your smoker. You can have your butcher do this. Fill the water bowl half way. We’ll see how things turn out using the dry rub recipe above! Plate Ribs have a good amount of meat to fat ratio. Back Ribs, also referred to as Prime Ribs, are cut from near the upper backbone. Before marinating or seasoning the ribs, it is a good idea to peel the tough membrane off the bone side and to trim all but a 1/4 inch of the fat cap on the meat side. The first is for marinated Chuck Short Ribs. Preheat smoker to 135°C. Chuck Short Ribs, or Flanken Ribs, are cut from closer to the shoulder area. Place the ribs on a clean cutting board. We will tackle 2 smoked beef ribs recipes. Total time: 5 hour 15 min – Prep time: 15 min + 1 hour sit time – Cook time: 5 hour – Serves: 4 people. Preheat the smoker to 250°F with the top vent open. Required fields are marked *. Unlike pork ribs, beef ribs can be costly, so you want to make sure you are getting the appropriate cut for cooking with smoke. Cook for approximately 4 hours until the internal temperature reaches approximately 185°F. Pour on hot sauce as a spice binder. Again, I don’t think a marinade or brine is necessary. Allow the ribs to sit for 45 minutes to 1 hour. This may be due to the bone marrow that renders down while cooking. Remove the dish from the refrigerator 40 minutes before placing the ribs in the smoker.