Saucy Rossy BBQ
Beef

Low & Slow Smoked Beef Short Ribs

Beefy Vessel Meats short ribs seasoned with W Sauce and Cow Cover, smoked over oak on the offset for 8 hours until they hit a tender 203°F.

Time~8 hrs CategoryBeef Watch6:21
Low & Slow Smoked Beef Short Ribs — watch on YouTube

Watch the full cook on YouTube

Method

  1. 1Coat the short ribs with W Sauce as a binder for an umami boost.
  2. 2Season generously with Kosmos Q Cow Cover.
  3. 3Run the offset smoker low and slow with Kingsford charcoal and oak wood.
  4. 4Smoke the ribs for about 8 hours, until they reach that magic 203°F internal.
  5. 5Rest the ribs to let the juices settle, then slice and serve.

Watch it on YouTube

Pitmaster tips

  • Ask your butcher for plate short ribs (the three-bone 123A plate) if you can — they're thicker and more marbled than chuck short ribs.
  • Leave the membrane on the bone side for these; unlike pork ribs, it helps hold the big hunks of meat on the bone through a long smoke.
  • Cook to feel around 203°F. Short ribs are done when a probe slides through the meat with no resistance and the top has pulled back from the bones.
  • Keep the pit steady and clean around 250°F. Oak gives a strong, classic beef smoke that stands up to eight hours without getting harsh.
  • You don't need to wrap these, but if the bark sets and you want to speed the back half, butcher paper protects it while pushing through the stall.
  • Rest at least 20–30 minutes — they hold a lot of heat and juice, and slicing too soon spills it.

Storage & reheating

Short ribs are rich, so leftovers go a long way. Refrigerate up to 4 days on the bone, or pull the meat and freeze up to 3 months.

Reheat gently, wrapped in foil at 250°F with a little beef tallow or stock. The leftover meat is incredible chopped into tacos, piled over polenta, or folded into a ragu.

FAQ

What's the difference between beef and pork short ribs?

Beef short ribs are much bigger and beefier, cooked like brisket to around 203°F over many hours. Pork ribs are smaller, leaner and finish faster. This recipe is for beef plate or chuck short ribs.

Why cook to 203°F?

That's where the tough collagen in short ribs fully breaks down into gelatin, giving that buttery, tender texture. Below about 200°F they're still chewy; the probe-tender feel around 203°F is the real target.

Do I need to wrap them?

No. These are cooked bare for maximum bark and smoke. Wrapping in butcher paper is optional if you want to protect the bark and shave time off the stall.

What if I can't find plate short ribs?

Chuck short ribs or a bone-in chuck section work with the same method — just watch for smaller, leaner pieces finishing sooner. Go by probe feel, not time.

Know your cook

More information, cause recipe back stories are stupid

No 500-word life story — just the good-to-know stuff on what’s actually in this cook. Here’s the rundown on every real ingredient, health and nutrition wise.

Beef
Beef is a complete protein and one of the best food sources of highly absorbable heme iron, zinc, and vitamin B12 — key for energy, immunity, and healthy blood. Fattier BBQ cuts are calorie-dense, so lean trimming and sensible portions keep it balanced.

General nutrition info only, not medical or dietary advice — portions, brands and add-ons change the numbers.

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