Chef Tom smokes up some beef short ribs, one dry style and the other wet.
Beef Short Ribs
Dry Style Ribs:
Wet Style Ribs:
Purchase Items in this Recipe
Preheat your Yoder Smokers YS640 pellet grill to 250ºF, set up for smoking.
Trim excessive fat from the meat-side of the ribs. Remove the membrane from the bone-side of the ribs. Spread a thin layer of the Grinders Molten Hot Sauce over all surfaces (both racks of ribs). Season the dry style ribs with R Butts R Smokin’ R Beef BBQ Rub on all surfaces. Season the wet style ribs with Plowboys BBQ Bovine Bold. Let the rub set up until you see moisture pockets beginning to form on the surface of the meat. Transfer to the smoker.
Smoke on the second shelf (away from radiant heat) until a nice bark is formed, and the surfaces is a dark red/mahogany color, about 4 hours. Remove the rack of wet style ribs from the grill. Place them bone-side up on two sheets of foil. Tightly double wrap the ribs in the foil. Return to the grill with the dry style ribs. Give the wet style ribs another 45-60 minutes of cook time before beginning to probe for doneness.
With both styles of ribs, you’ll want to use the probe of a thermometer, or even just a skewer, to test for doneness. Probe the meat in between the bones. When there is very little resistance, but the bones are not quite falling off the bone, the ribs are done. The internal temperature will likely be in excess of 200ºF. The dry style ribs will take longer to finish.
After removing the wet style ribs from the grill, flip them over, so they are meat-side up. Dab any excess fat from the surface with a paper towel. Apply a layer of Plowboys BBQ KC Crossroads Sauce to the surface of the meat, and spread around with a brush. Loosely cover with foil and allow the ribs to rest for about 15 minutes to allow the juices to redistribute equally throughout the meat.
After removing the dry ribs from the grill, simply cover loosely with foil and allow to rest for about 15 minutes before slicing.