Grilled Beef Short Ribs? I know you’ve seen them. Those cube like chunks of beef with the little bone on the one side? They are laced with wonderful striations of fat and look like they would be fantastic, but how do you cook them? It’s actually quite simple. You take them to 195-200, or even 203 as some suggest, just like a brisket. See, there’s a lot of collagen to go along with that fat which has to be melted or the meat will be chewy. To get that collagen to liquify it has to go above 195. So treat it like a brisket, except the smaller size means not having to smoke for 12 hours. I did these in under 3.
Grilled Beef Short Ribs Ingredients:
I almost feel like they should have dots ranging from 1-6 on the side and I should be rolling them down some green felt. They also remind me of this pic I put on Instagram recently:
That’s actually wagyu steak, not a beef short rib. One of my favorite pics on my Instagram feed where I celebrate all things meat as well as dabble in some spirits. You can see a sample of my Instagram feed on the right side of this page.
Simply coat all six sides of the beef short rib cubes with salt, pepper and the rub:
Now time for the Andria’s Steak Sauce:
I know some of you are wrinkling your nose right now. Don’t think of that certain A-OK steak sauce. Think heaven. This stuff is not something you dip your steak in after you cook it because a steak needs no sauce after it’s cooked other than maybe a little compound butter melted on top. This is a basting and marinating sauce. It’s absolutely amazing. I use it on everything from meatloaf, scallops to steaks. A poor, but somewhat adequate substitute, for Andria’s is Worcestershire sauce and some granulated garlic.
I poured some on the plate and then dipped each side of the beef short ribs in the Andria’s. Then I dropped the soon to be grilled beef short ribs into my smoker which was hovering right around 300 degrees:
How long does it take to get these short ribs to temp? Depends on how hot the fire is. I did them around 300 and it took close to 3 hours. If you were to do them at say 225, they would take significantly longer. The moral here is don’t judge by time. Judge by temp. Get an instant read thermometer and stop taking the guess work out of your grilling. I can’t tell you how much better my grilling has become since I got one.
Here are my ribs ready to come off the grill:
Remember, you’re looking for 195 to 203. The smallest one of these was sitting at 203 and the biggest was 195, so I covered the entire spectrum.
So how did I do?
One more shot:
That’s it. Season with salt and pepper, rub them, give them a little bath of sultry/savory and throw them into the smoker.
If you have any questions or comments, leave them below or send me an email.
Full disclosure, Andria’s is a sponsor of GrillinFools.com. Why? Because we have been huge fans of theirs for close to 2 decades. In the first three weeks this site was operational, we had three posts using Andria’s well before they were a sponsor. In fact we are honored that they are our sponsor and were our first sponsor and for that we are very grateful. And as you know, we don’t promote anything we don’t absolutely believe in.
- Beef short ribs
- Your favorite BBQ rub (I used Code 3 Spices 5-0 rub)
- Andria's Steak Sauce
- Season the beef short ribs with salt, pepper and your favorite rub
- Pour some Andria's on a plate and dip each side in the sauce
- Place on a 300 degree smoker with some smoke wood (I used pecan)
- Smoke until they get to 195-203
- Remove from the heat and serve