A full slab of beef short ribs usually contains 3 to 4 bones and is typically 8 to 10 inches square. The thickness will vary depending on the butcher but ranges from 2 to 5 inches. There are several ways beef ribs are cut and presented to the consumer besides the full slab. The ribs can be individually cut with a size similar to a pork country-style rib, cross-cut across the bones about 1/2 inch thick, or cut into boneless steaks. Beef ribs are less common to my barbecue region than pork ribs. I always look forward to working with cuts of meat that aren’t on the Big Bob Gibson menu. This recipe is one I created while working for the Kingsford charcoal company in 2007. I love the intense beefy flavor of the seasoned juices that result from this preparation; the juices can be drizzled back over the beef ribs or used to flavor a side dish such as mashed potatoes.
Recipe information
Yield
serves 5
Ingredients
Dry Rub
Stock
Preparation
Step 1
Remove the membrane from the back of the ribs. With a sharp knife, score the top of each rib by cutting 1/4-inch grooves perpendicular to the rib bone every 1/2 inch. These cuts will provide more surface area of bark (the flavorful crust).
Step 2
In a small bowl, combine the dry rub ingredients and mix well. Apply a generous coat of the rub to all sides of each rib.
Step 3
Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void. Place the beef ribs on the cooker (bone side down) away from the coals, close the lid, and cook with indirect heat (approximately 275°F) for 1 1/2 hours or until the internal temperature of the beef is 160°F.
Step 4
Remove the ribs from the grill and place them in the center of a doubled sheet of aluminum foil, meat side down. In a small bowl, combine the stock mixture and pour it over the ribs. Wrap tightly in foil, trapping the juice inside. Return the foil pack to the grill, close the lid, and cook over indirect heat for 1 hour, or until the internal temperature of the beef reaches 200°F.
Step 5
Remove the foil packet from the grill and let the beef rest in the foil for 15 minutes. Unwrap the ribs and slice each one to the bone at all of the scored cuts. This will create bite-size chunks of meat and allow the juice to penetrate the bark, providing more flavor.
Cooking Method
Step 6
Indirect heat
Suggested Wood
Step 7
Hickory, Oak, Mesquite
