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Smoked Short Ribs

By: Mandy Tanner

American Wagyu Short Ribs smoked slow and low in this simple no-spritz, no-wrap recipe. They are trimmed and seasoned with SRF x Jacobsen Salt Co. Garlic and Black Pepper Infused Salt, or simply salt and pepper. By simply cooking these plate short ribs at a consistent temperature, they transform into the most tender and beautiful cut that can be enjoyed on their own or transformed into an array of elegant main dishes. 

Ingredients

Smoked Short Ribs

  • 1 (8 lb) SRF Short Rib Plate Buy Now
  • 4 teaspoons SRF x Jacobsen Salt Co. Garlic and Black Pepper Infused Salt, or as needed Buy Now

Smoked Short Ribs

When ready to cook, set your grill or smoker to 250°F.
On a cutting board, place the Short Ribs, bone-side-down, and using a sharp knife, carefully remove and discard any large pockets of fat or silver skin, using caution to avoid cutting into the meat. Leave the membrane on the bone-side attached; this helps keep the bones and meat together while cooking. Season the short ribs generously on all sides with SRF x Jacobsen Salt Co. Garlic and Black Pepper Infused Salt, or alternatively salt and pepper, or your favorite BBQ rub.
Place the ribs bone-side-down directly on the grill grates. Close the lid and smoke until a probe inserted has no resistance, the internal temperature is at least 203F, and the meat has pulled toward the center of the bones, 8-10 hours.
Remove the ribs from the grill and let rest for 30 minutes before slicing between the bones and serving. Enjoy!