Introduction
BBQ beef short ribs are a mouthwatering treat that any backyard grill master should have in their repertoire. When cooked properly, these meaty ribs become fall-off-the-bone tender with a rich, complex flavor from the smoke and spices. Though they take some time and patience, beef short ribs are worth the effort for a showstopping BBQ meal.
In this comprehensive guide, we’ll cover everything you need to know to make tender, juicy BBQ beef short ribs at home, including:
- Benefits of cooking beef short ribs
- Choosing the best ribs
- Prepping and seasoning the ribs
- Methods for cooking (smoking, grilling, braising)
- Monitoring temperature and doneness
- Serving suggestions and side dishes
- Troubleshooting tips
With the right techniques and some practice, you can become a beef short rib barbecue pro! So fire up the grill or smoker and let’s get started.
Benefits of Cooking Beef Short Ribs
Before we dive into the how-to, let’s look at why these ribs are worth the time commitment. Here are some of the best things about BBQ beef short ribs:
- Deep, rich flavor – The significant marbling and connective tissue in short ribs results in incredibly deep, beefy flavor when cooked low and slow. The meat absorbs spice rubs and smoke beautifully.
- Tender and juicy – Proper slow cooking renders all that connective tissue into succulent, pull-apart meat that is moist and juicy.
- Impressive presentation – A platter of barbecue beef short ribs always makes a statement at a cookout or dinner party. They look rustic yet elegant.
- Versatile – Short ribs shine on the grill, in the smoker, or braised in the oven. You can season them simply with salt and pepper or go bold with a dry rub.
- Satisfying portions – These meaty ribs are the perfect size for a hearty main course or appetizer. Two ribs make a generous portion.
Choosing the Best Short Ribs
Not all beef short ribs are created equal. Here’s what to look for when selecting ribs for the pit:
- Bone-in – Bone-in ribs hold their shape and moisture better during low cooking. Plan on 4-6 bone-in ribs per person.
- Evenly marbled – Look for ample white fat marbling through the meat for flavor and tenderness. Avoid ribs with large pockets of fat.
- Meaty – The ribs should have a good ratio of thick, red meat to bone. Avoid thin or overly fatty short ribs.
- Fresh, flexible bones – Make sure the bones don’t feel brittle. Fresh ribs will have some flexibility when gently bent.
- Even thickness – Choose racks where the ribs are close to the same thickness so they cook evenly.
For the best results, talk to your butcher. Ask them to cut you some thick, meaty beef short ribs, about 4 inches long per rib.
Prepping Short Ribs for the Grill
Proper prep is key to well-cooked ribs. Here are the steps:
Trim Excess Fat
Trim large external pieces of hard fat from the ribs so they don’t cause flare-ups on the grill. Leave some fat for flavor and moisture.
Remove Membrane
There is a papery silver skin membrane on the back of the ribs that can cause them to curl up while cooking. Use a knife to loosen it, then pull it off with your fingers.
Apply a Dry Rub
Apply a dry spice rub before cooking to flavor and tenderize the meat. Classic barbecue rubs include salt, pepper, garlic powder, paprika, brown sugar, chili powder, etc. Gently pat the rub all over the meaty side of the ribs.
Marinate (Optional)
For extra flavor, marinate the seasoned ribs in the fridge for 4-12 hours. Use an oil-based marinade like red wine, teriyaki, or barbecue sauce. Don’t marinate for longer than 12 hours or the ribs may get too soft.
Bring to Room Temp
Remove ribs from the fridge 30 minutes before cooking so they aren’t ice cold when they first hit the heat. Cold meat cooks unevenly.
Now the ribs are prepped and ready for smoking, grilling, or braising!
Methods for Cooking Tender BBQ Beef Short Ribs
Low and slow cooking is key for making short ribs fork tender. Here are some excellent cooking methods:
Smoking
Smoking yields the most authentic, flavorful barbecue short ribs. Cook at 225-250°F for 5-6 hours until fork tender. Use wood chips, chunks or pellets in a smoker box to add smoky flavor. Apple, hickory, pecan, and oak woods work well. Maintain even, consistent heat.
Grilling
You can also make tasty grilled short ribs. Grill over medium indirect heat for 1 hour, covered, then brush with sauce and grill 15 minutes more to caramelize. Add hardwood chips to the coals for extra smoke flavor.
Braising
Braise the ribs in a flavorful liquid like beef broth in a 300°F oven for 2-3 hours until ultra tender. Make it a one-pot meal by adding veggies.
Instant Pot
For fast shredded short ribs, pressure cook in the Instant Pot with broth for 60 minutes then natural release. The ribs shred easily for tacos or sandwiches.
No matter which cooking method you choose, always remember to remove the membrane first and season the ribs with a dry rub or marinade.
Monitoring Temperature and Doneness
Cooking times can vary based on the thickness of the ribs and temperature consistency, so don’t rely on time alone. Use these methods to test for doneness:
- Temperature – Use a meat thermometer inserted into the thickest part without touching the bone. Short ribs are perfect between 195°F-205°F.
- Tenderness – Test for tenderness by poking the ribs with a fork, meat thermometer or your finger. They should feel very tender and soft.
- Bone wiggle – Grab the ends of the rib bone and give it a wiggle. The meat should tear easily from the bone when they’re done.
- Appearance – Look for the meat pulling away from the ends of the bones and thick sauce clinging to the ribs.
Allow the cooked ribs to rest for 10-15 minutes before slicing or serving to allow juices to redistribute.
Sauces and Rubs for Beef Short Ribs
While beef ribs are delicious cooked simply with salt and pepper, you can also layer on more flavor with spice rubs, barbecue sauces, and marinades.
Dry Rubs
Apply these before cooking:
- Basic BBQ rub – Salt, pepper, chili powder, paprika, garlic powder, brown sugar
- Texas style – Salt, pepper, cumin, brown sugar, chili powder, oregano
- Memphis style – Brown sugar, paprika, garlic powder, dry mustard, oregano
Sauces and Marinades
Brush on during the last 15-30 minutes of cooking:
- Classic BBQ sauce – Ketchup, brown sugar, vinegar, Worcestershire sauce
- Bold marinade – Soy sauce, brown sugar, garlic, ginger, red wine
- Spicy glaze – Red chili flakes, brown sugar, pineapple juice, lime juice
- Savory broth – Beef broth, red wine, rosemary, thyme
Perfect Side Dishes for BBQ Beef Short Ribs
What pairs well with slow cooked short ribs? Here are some classic ideas:
- Baked beans – Sweet, smoky, and tangy beans are a BBQ staple.
- Coleslaw – Cool, creamy cabbage slaw balances the rich ribs.
- Cornbread – Buttery cornbread soaks up meat juices and sauce.
- Potato salad – Vinegary potato salad cuts the richness.
- Mac and cheese – Ooey-gooey mac and cheese is comfort food perfection.
- Collard greens – Peppery sautéed greens complement the ribs.
Don’t be afraid to try creative sides too like fruity coleslaw, cheesy scalloped potatoes, or jalapeño corn muffins.
Troubleshooting BBQ Beef Short Ribs
Even experienced pitmasters can run into problems barbecuing ribs. Here are some common issues and solutions:
Ribs are tough and chewy – They were likely undercooked. Return them to the grill at 250°F until tender, 1-2 hours more.
Bones fall out – Ribs cooked too long get overdone. Cook for less time and check tenderness early.
Burnt flavor – If browned too much, remove char. Lower heat and monitor closely next time.
Bland taste – Boost flavor with more seasoning rub or finish with sauce at the end.
Dried out – Keep a water pan in the smoker and mist with juice to prevent drying.
Flare-ups – Flare-ups char the meat. Trim excess fat and lower heat to prevent them.
With the right prep, temperature control, and doneness checks, you can avoid these pitfalls and turn out perfect barbecue beef short ribs every time.
Frequently Asked Questions About Beef Short Ribs
How long does it take to cook beef short ribs?
Cook times range from 2 hours for grilling up to 6 hours for smoking at low temperature. Cook to tenderness, not by time.
What temp do you cook short ribs at?
Use low, indirect heat between 225°-275°F for smoking/grilling. Braise at 300°F. Higher heat will make the ribs tough.
Do you remove membrane from beef ribs?
Yes, remove the membrane before cooking or the ribs may curl. Loosen it with a knife then peel it off.
What wood is best for smoking short ribs?
Hickory, oak, apple, pecan, cherry, and mesquite wood chips all pair well with beef. Use mild fruitwoods at lower heat.
Can you braise then grill short ribs?
Absolutely! First braise the ribs until tender. Then coat them with sauce and grill briefly to caramelize the sauce.
How do you keep short ribs moist?
Mist them with apple juice while cooking. Don’t overcook them. Let rest before slicing. Serve juices from the pan over the plated ribs.
Conclusion
Well-made BBQ beef short ribs may require time and patience, but they are a hugely satisfying meal that’s worth the effort. Thanks to their rich meatiness, short ribs take beautifully to smoking, grilling, and braising. With the right cut of ribs, ample seasoning, and low slow cooking, you can achieve fall-off-the bone tender ribs with incredible depth of flavor. Serve these impressive ribs with classic savory sides and your favorite barbecue sauce for a mouthwatering backyard barbecue feast.