Smoked Beef Short Ribs are a crowd favorite, and for good reason. The smokey, crunchy bark and the tender, juicy rib meat are everything great about barbecue. We’re going to let you in on a little secret, they’re also incredibly easy to cook! Check out Chef Tom’s recipe for Smoked Beef Short Ribs, cooked over charcoal and cherry wood on the Kamado Joe Classic III Ceramic Grill, and as a bonus, a bright and tangy Chimichurri sauce to compliment.
WHAT YOU'LL LOVE
- Scored fat cap: Cutting shallow marks in the fat lets it render and gives the rub small crevices to fill.
- Hot sauce binder and double rub: A thin coat of smoky red pepper sauce holds a layer of all-purpose rub and then a chipotle coffee rub, building a dark, crunchy bark.
- Charcoal and cherry smoke: Cherry chunks over a kamado at 275-300°F give the beef a mild, slightly sweet smoke.
- Bright chimichurri: Parsley, roasted jalapeños, oregano, capers, and red wine vinegar cut the richness of the beef with fresh acid and herbs.
Smoked Beef Short Ribs with Chimichurri
Tom Jackson
Rated 5.0 stars by 4 users
Category
Entree
Cuisine
American
Servings
6
Prep Time
30 minutes
Cook Time
5 hours 3 minutes
Calories
1180
Unlock the delicious smoky flavors of Beef Short Ribs with ease. Our recipe will have you grilling over charcoal and cherrywood on the Kamado Joe Ceramic Grill in no time. Enjoy the crunchy bark, juicy texture and a tangy Chimichurri sauce for the perfect meal!
Ingredients
- 1 (6 lb) 3 bone section beef short ribs
-
Flavolcano Smoky Red Pepper Sauce
-
Killer Hogs The AP Rub
-
Cattleman’s Grill Smoky Chipotle Steak Seasoning
- 1 bunch flat leaf parsley, thick stems removed
- 3 jalapeños, roasted, peeled & stemmed
- 3/4 cup red onion, small dice
- 6 garlic cloves, rough chop
- 1/4 cup fresh oregano leaves
- 2 tbsp capers
- 1/4 cup red wine vinegar
-
2/3 cup extra virgin olive oil
-
Cattleman’s Grill 8 second ride Carne Asada Seasoning
For the Chimichurri Sauce:
Directions
Stabilize your Kamado Joe Classic III at 275º-300ºF set up for smoking.
- Score the fat cap of the beef ribs and trim away any exposed silver skin.
Spread a thin layer of Flavolcano Smoky Red Pepper Sauce over the entire surface of the short ribs. Season with a layer of Killer Hogs The AP Rub. Rub the seasoning into the score marks on the fat cap. When the AP Rub appears wet on the surface it has attached to the meat. Then repeat the seasoning process with the Cattleman’s Grill Smoky Chipotle Steak Seasoning.
Place a few fist sized chunks of Cattleman's Grill cherry smoking wood on the coal bed. When the chunks ignite, set the grill up for indirect cooking and transfer the short ribs to the grill.
Smoke the ribs until probe tender. There should be very little resistance when probed with an instant read thermometer, and the internal temperature will surpass 205ºF. The length of the cook with depend on the size of the slab of ribs. Our 6 lb slab took about 5 1/2 hours.
- To make the chimichurri, place all the ingredients into the food processor. Pulse until all ingredients are chopped and well combined. Adjust consistency with more olive oil for a looser sauce. Taste and adjust seasoning, as needed. Cover and refrigerate until ready to use.
Recipe Note
Recipe FAQ
Why score the fat cap and trim the silver skin?
Scoring lets the fat render and gives the rub small grooves to settle into. Trimming the silver skin removes tough tissue that doesn't soften and blocks seasoning.
Why brush on a smoky red pepper sauce before seasoning?
The thin layer of sauce works as a binder that helps the rubs stick through the long smoke, and it adds a little mild heat to the crust.
Why wait for each rub to look wet before adding the next?
When the first rub looks wet on the surface, it has attached to the meat. Layering the second rub on top at that point builds a thicker, more even bark.
Why add cherry wood chunks to the coals and then switch to indirect?
Letting the chunks ignite on the coal bed gets the smoke going. Moving the ribs to an indirect setup after that lets them cook slowly without burning over the fire.
How do I know the ribs are done?
Look for ribs that are probe tender, with very little resistance and an internal temperature past 205°F. That tenderness comes from collagen breaking down, and it comes well after the meat has passed the 145°F USDA minimum for whole-muscle beef.
Why does the cook time vary?
The time depends on the size of the slab. A 6 lb, 3-bone slab took about 5 1/2 hours here, so check for probe tenderness instead of following the clock.
Why serve beef ribs with chimichurri?
The sauce's vinegar, fresh herbs, and capers add sharpness and brightness that balance the richness of the smoked beef.
How long does the chimichurri keep?
It contains fresh garlic and onion in oil and vinegar, so keep it covered in the refrigerator and use it within about 3-4 days.
How indoor-friendly is this recipe?
2 out of 5. A 275°F oven can cook the ribs to the same tenderness, but you'd lose the smoke and the bark that give the recipe its flavor. The chimichurri comes together in a food processor.
Recipe Highlights
Scored fat cap: Helps the fat render and the rub grip.
Binder and double rub: Builds a thick, crunchy bark.
Charcoal and cherry smoke: Adds mild, slightly sweet flavor.
Fresh chimichurri: Cuts through the beef's richness.
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Nutrition
Nutrition
- Nutrition Serving Size
- 6.54 oz
- per serving
- Calories
- 1180
- Carbs
- 6 grams
- Protein
- 132 grams
- Fat
- 66 grams
- Sodium
- 660 milligrams
