Pecan Smoked Short Rib Recipe

Trim and pat dry

Trim excess silver skin and loose fat from the short ribs if needed. Pat ribs thoroughly dry with paper towels. Dry surface helps smoke adhesion and crust formation.

Apply binder and rub

Combine olive oil and mustard from the Brine / Binder section; lightly brush over all sides of the short ribs to act as a binder. In a bowl, mix kosher salt, coarse black pepper, garlic powder, onion powder, paprika and 2 tablespoons brown sugar. Evenly season all sides of the ribs with the rub, pressing gently so it adheres.

Rest before smoking

Place the seasoned ribs on a tray and refrigerate uncovered for 30–60 minutes (or up to 4 hours) to allow the rub to set and surface to dry slightly.

If using the apple juice/apple cider vinegar brine: combine apple juice and apple cider vinegar in a shallow container. You may briefly submerge the ribs (30–60 minutes) to boost moisture and flavor before patting dry and applying the binder. This step is optional; if you brine, be sure to pat the ribs fully dry before applying the oil/mustard binder and rub.

Prepare smoker

If using a charcoal or pellet smoker, preheat to a stable 225°F (107°C). If using a grill set up for indirect heat, stabilize to the same temperature. If using wood chips, soak pecan chips in hot water for 20–30 minutes (optional) to create a longer smoke. Drain before use. Place soaked or dry pecan wood in the smoker box or on coals.

Smoke the ribs

Place short ribs on the smoker grates bone-side down with space between for air circulation. Insert a probe thermometer into the thickest part of one rib, avoiding bone. Smoke at 225°F (107°C) until the ribs develop a deep mahogany bark and internal temperature reaches about 160–165°F (71–74°C). This typically takes 3–4 hours depending on thickness and smoker. Maintain consistent smoke and temperature; add a few more pecan chips or a small chunk every 45–60 minutes if needed for steady smoke.

Monitor color and bark

Watch for a rich smoke ring and firming of the meat; if the exterior is becoming too dark, wrap the ribs (see next section) sooner.

Prepare braising liquid

While the ribs smoke, whisk together beef stock, red wine (if using), Worcestershire sauce, tomato paste, 1 tablespoon brown sugar, black pepper, bay leaves, thyme and rosemary in a saucepan. Bring to a gentle simmer to meld flavors, then remove from heat and keep warm.

Wrap and braise (Texas crutch)

When ribs hit 160–165°F and have good color (typically 3–4 hours), remove them from the smoker. Lay out a double layer of heavy-duty aluminum foil large enough to wrap each rib or the rack. Spoon a few ladles (about 1/2 to 1 cup depending on size) of the warm braising liquid over each rib, then tightly wrap creating a sealed packet. Return the wrapped ribs to the smoker or place in a 300°F (150°C) oven and continue cooking until internal temperature reaches 203°F (95°C) and meat is tender (probe or fork slides in with little resistance). This stage typically takes another 2–3 hours.

Alternate low-and-slow braise

If you prefer not to wrap, you can transfer smoked ribs to a shallow roasting pan, pour the braising liquid around (not over) the ribs so the bark remains exposed, cover tightly with foil, and braise at 300°F (150°C) until tender—about 3–4 hours.

Rest and unwrap

Carefully remove wrapped ribs from the smoker or oven. Open packets cautiously to avoid steam burns. Reserve the braising juices by pouring them into a saucepan; set ribs on a cutting board and tent loosely with foil. Rest for 15–20 minutes to let juices redistribute.

Reduce braising juices (optional)

Bring the reserved braising liquid to a simmer and reduce until slightly thickened (6–10 minutes). Taste and adjust seasoning with salt or a touch more brown sugar or Worcestershire if needed. Swirl in the 2 tablespoons unsalted butter off heat to gloss the sauce and finish.

Serve

Slice the short ribs between bones (if English cut) or pull the meat off the bones if falling-apart tender. Spoon some reduced braising sauce over each portion and garnish with chopped parsley. Add salt to taste as desired.