Beef short ribs are the most decadent thing on the pit — rich, marbled, and impossibly tender when given the time they need.
Keep the seasoning simple. With beef this good, salt and pepper is all you need.
Coat the ribs in a thin layer of mustard, then season aggressively with the salt, pepper, and garlic powder. Beef can take it.
Smoke at 250°F over oak, meat-side up, letting a thick black bark develop without touching them.
Cook until the internal temperature reaches 203–205°F and a probe slides between the meat like warm butter — usually 7–8 hours.
Rest 45 minutes, then serve whole on the bone or sliced into thick, jiggly slabs.
Pitmaster tip
Buy USDA Prime or Choice plate ribs if you can find them — the extra marbling is what makes short ribs melt in your mouth.
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From the Pit
