Angus Short Rib (bone-in) Recipe

Trim and season

Pat the short ribs dry with paper towels. Trim excess silver skin or loose fat if necessary, leaving a good fat cap for flavor. Evenly sprinkle 2 tablespoons kosher salt and 2 tablespoons coarse black pepper over all sides, pressing lightly so they adhere.

Rest

Place seasoned short ribs on a tray, cover loosely with plastic wrap, and refrigerate for at least 1 hour or up to 4 hours to let the seasoning penetrate. Remove from refrigerator 30 minutes before cooking to come closer to room temperature.

Make rub

In a small bowl combine 3 tbsp brown sugar, 2 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp ground cumin, 1 tsp dried thyme, 1 tsp ground mustard, and 1 tsp cayenne pepper. Mix thoroughly to break up any clumps.

Apply rub

Pat the ribs again if any moisture collected, then evenly coat all surfaces of each short rib with the dry rub, pressing it into the meat. Let sit 15 minutes to set while you prepare the smoker.

Prepare smoker

Preheat a smoker to 225°F (107°C) using hardwood (oak, hickory, or pecan recommended). Set up for indirect smoking and place a water pan in the smoker to help maintain moisture.

Smoke

Place short ribs bone-side down on the smoker grates leaving space between pieces for smoke circulation. Smoke at 225°F until the internal temperature reaches 160–170°F (about 3 to 4 hours depending on size), spritzing or mopping every 45–60 minutes with a mixture of beef stock, soy sauce, apple cider vinegar, and Worcestershire (see 'Mopping / Braising Liquid') to build color and add flavor.

Wrap (Texas crutch) and braise

When the ribs reach 160–170°F and have a dark mahogany bark, place each rib on a double layer of heavy-duty aluminum foil. Add 2–3 tablespoons of the braising liquid per rib into the foil well (enough to create steam but not submerge the meat). Tightly wrap the foil to create sealed packets. Return packets to the smoker and continue cooking at 225°F until the ribs are fork-tender and internal temperature reaches 200–205°F (approximately additional 2–3 hours).

Optional finishing

If you want a glaze: carefully open the foil during the last 20–30 minutes of cooking, brush ribs with up to 1 cup barbecue sauce, and return uncovered to the smoker to set the glaze and develop slight caramelization.

Rest

Once the ribs reach 200–205°F and are very tender (meat should pull away from the bone easily), remove from smoker and keep wrapped for 15–20 minutes to rest. This redistributes juices and makes slicing easier.

Finish and plate

Unwrap and transfer ribs to a cutting board. Optionally spoon any accumulated braising juices from the packets over the ribs. Sprinkle with 2 tablespoons chopped fresh parsley for color, slice between bones or serve whole so diners can pull the meat from the bone. Serve with additional barbecue sauce on the side if desired.