Smoked Beef Ribs

Here is a very simple method for Smoking Beef Ribs – simply combine salt and pepper with smoke and time!  No need to trim, brine, wrap, use a more complex rub or sauce – all things that could be done to incrementally improve the final result- however sometimes simple is better and this is one of those times.

We found these at our local warehouse store - almost 16 lbs - labeled Beef Chuck Short Rib

We found these at our local warehouse store – almost 16 lbs – labeled Beef Chuck Short Rib.

You could choose to trim the excess fat and brine the ribs - we decided to cook them straight out of the package.

You could choose to trim the excess fat and brine the ribs – we decided to smoke them straight out of the package.

We used a simple salt and pepper rub - equal parts kosher salt and freshly cracked pepper - for this we used about 1/3 cup of each.

We used a simple salt and pepper rub – equal parts kosher salt and freshly cracked pepper – for this we used about 1/3 cup of each.  Let the rub rest on the meat for 1/2 hour to an hour at room temp while you prepare the grill.

Prepare the Primo for smoking - target a smoking temp of 250 or so. For the Beef Ribs we used a mixture of Oak and Cherry.

Prepare the Primo for smoking – target a smoking temp of 250 to 275 or so. For the Beef Ribs we used a mixture of Oak and Cherry chunks.  As you can see, these 4 fit perfectly on the Primo Oval XL.

We checked on them a few hours into the cook with our ThermoPop - the perfect tool for checking the temp between the ribs.

We checked on them a few hours into the cook with our ThermoPop – the perfect tool for checking the temp between the ribs.

An hour or so later (about 3 1/2 hours in) the ribs have pushed through the stall. You could choose to wrap the ribs at this point with foil or butcher paper - we let them go as is.

An hour or so later (about 3 1/2 hours in) the ribs have pushed through the stall. You could choose to wrap the ribs at this point with foil or butcher paper – we let them go as is.

You will get a sense they are getting close when you see the rendered fat melted on the bones.

You will get a sense they are getting close when you see the rendered fat melted on the bones.

We would target a finish temp of 200 - 205 - we highly recommend a ThermoPop to help confirm when done.

We would target a finish temp of 200 – 205 – we highly recommend a ThermoPop to help confirm when done.  We would budget 5 to 6 hours total cook time.

Hard to convey in a picture, but the ribs will feel buttery and jiggle when done.

Hard to convey in a picture, but the ribs will feel buttery and jiggle when done.

Let the ribs rest for a bit and then enjoy!

Let the ribs rest for a bit and then slice and enjoy!

You will see a more prevalent smoke ring in areas with exposed meat vs fat cap.

You will see a more prevalent smoke ring in areas with exposed meat vs fat cap.

When done the internal fat will render and coat the meat in goodness.

When done the internal fat will render and coat the meat in goodness.

Primo Smoked Beef Ribs

Here is a view of another Primo Smoked Beef Rib – you can see the variation in the meat and fat.

Primo Smoked Beef Chuck Short Ribs

Primo Smoked Beef Chuck Short Ribs

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