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Smoked Short Ribs

Mandy Tanner
Servings

4 to 6

Prep Time

30 minutes

Cook Time

8 hours

Category

Beef Ribs

American Wagyu Black® Short Ribs smoked slow and low in this simple no-spritz, no-wrap recipe. They are trimmed and seasoned with SRF x Jacobsen Salt Co. Garlic and Black Pepper Infused Salt, or simply salt and pepper. By simply cooking these plate short ribs at a consistent temperature, they transform into the most tender and beautiful cut that can be enjoyed on their own or transformed into an array of elegant main dishes.

Ingredients

  • 1 American Wagyu Black® short ribs
  • 4 teaspoons SRF x Jacobsen Salt Co. Garlic and Black Pepper Infused Salt, or as needed

Directions

  1. When ready to cook, set your grill or smoker to 250°F.
  2. On a cutting board, place the Short Ribs, bone-side-down, and using a sharp knife, carefully remove and discard any large pockets of fat or silver skin, using caution to avoid cutting into the meat. Leave the membrane on the bone-side attached; this helps keep the bones and meat together while cooking. Season the short ribs generously on all sides with SRF x Jacobsen Salt Co. Garlic and Black Pepper Infused Salt, or alternatively salt and pepper, or your favorite BBQ rub.
  3. Place the ribs bone-side-down directly on the grill grates. Close the lid and smoke until a probe inserted has no resistance, the internal temperature is at least 203°F, and the meat has pulled toward the center of the bones, 8 to 10 hours.
  4. Remove the ribs from the grill and let rest for 30 minutes before slicing between the bones and serving. Enjoy!