Easy Smoked Beef Short Ribs

Yield: 8 servings

• 1 rack Creekstone Farms Prime Beef Chuck Short Ribs
• 2-3 tbsp yellow mustard
• 1/4 cup Jacobsen Salt Co. Kosher Sea Salt
• 6 tbsp Jacobsen Salt Co. Tellicherry Black Peppercorns, fresh ground

Light a chimney of lump charcoal in the fire box of the Yoder Smokers Loaded Wichita Offset Smoker. Dump the hot charcoal in the back half of the fire box. Add a couple of splits of oak wood to the charcoal bed, and stabilize the temperature at 275ºF-300ºF.

Slather the beef ribs in mustard. Combine the salt and pepper. Season the ribs generously. Seasoning the bone side of the ribs is optional. The seasoning will not penetrate the membrane, so it’s not necessary to season the bone side.

Place the ribs in the smoker. Smoke for about 3-4 hours, then spin the ribs to brown/cook evenly. Continue cooking until the ribs are fully cooked.

You might also enjoy: Dry Aged Ribeye & Butter Poached Lobster

The internal temperature should be above 203ºF, and there should be little to no resistance when probing with a thermometer. Remove the ribs from the smoker and wrap in paper or foil, then rest in a warm place for 30-60 minutes before slicing.