Giant Smoked Beef Short Rib Recipe
giant one bone, all natural beef short rib, slow smoked with salt & pepper for 8-10 hours
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Short Rib
Trim any excess fat from the short rib, leaving a thin layer for flavor. Rinse and pat dry.
- 2
Season the Rib
Generously rub the short rib with kosher salt and black pepper, ensuring it is evenly coated.
- 3
Prepare the Smoker
Preheat your smoker to a temperature of 225°F (107°C). Soak wood chips in water for about 30 minutes, then drain.
- 4
Smoke the Rib
Place the wood chips in the smoker box or directly on the coals. Place the seasoned short rib in the smoker, bone side down.
- 5
Maintain Temperature and Smoke
Smoke the short rib for 8-10 hours, maintaining a consistent temperature. Add more wood chips as necessary to keep smoke going.
- 6
Check for Doneness
The short rib is done when it reaches an internal temperature of 203°F (95°C) and is tender enough to pull apart with a fork.
- 7
Rest and Serve
Remove the short rib from the smoker and let it rest for 30 minutes before slicing and serving.
