Membrane or No Membrane? The Truth About Trimming

When it comes to short ribs, prep matters. Removing the membrane from the underside of the rib plate is a good idea, even if it seems thin. That thin, tough layer can block seasoning and smoke from penetrating the meat and creates a chewy texture when cooked. Likewise, trimming down excess fat and silver skin helps build a better bark and ensures the rub adheres properly. This simple prep step sets you up for deeper flavor, better texture, and that mouthwatering, fall-apart result every pitmaster is after.

Marbling: The Secret to Tender Short Ribs

Not all short ribs are created equal. Choosing a high-quality cut means you’re starting with rich marbling, and that’s what transforms tough connective tissue into buttery bites. The fat renders down slowly as the ribs smoke and braise, infusing every fiber with savory, beefy goodness. This natural marbling is your best friend during long cooks—it guarantees a juicy interior, full flavor, and that signature short rib texture that melts in your mouth.

4 Hour Short Ribs

Serves: 10 people
Cook Time: 5 - 6 hours
Skill:
Beginner:
Method:
Smoked
Food:
Beef

Ingredients

  • Main

They are big, beefy and absolutely beautiful! Short ribs, aka brisket on a stick, are one of my favorite “Low and Slow” items but I find myself pushing the envelope, wondering just how “slow” we need to go. Check out these succulent 4-hour short ribs. I hope they bring your friends and family as much joy as they have mine. Enjoy!

Instructions

  1. 01

    Stabilize your grill at 300 – 325°F.

  2. 02

    Once the coals are activated, place a few wood chunks in the hottest portion of the coals. Allow time for combustion, then set up your grill for indirect cooking.

  3. 03

    Pull the membrane from the bottom of the short rib plate. Trim any large pieces of fat cap and trim off any silver skin that is exposed.

  4. 04

    Next, layer your seasonings. Start with the saltier of the two seasonings, the Cubano. Then follow up with an even layer of slightly sweet seasoning to assist with building bark (today we are using Lane's BBQ Q-nami).

  5. 05

    Now that the grill is stabilized, the smoke has cleaned up and the short ribs are trimmed and seasoned, transfer the ribs to the grill grates, bone side down on the indirect grill and smoke for 2 hours.

  6. 06

    Place the smoked short ribs meat side down/bone side up in a grill-safe container just large enough to hold the ribs and the cooking liquid, cover with foil and return to the grill for another 2 hours.

  7.  

    Ingredients

    • 2 cups Beef Stock
    • 1/2 cup Soy Sauce
    • 2 tablespoons Mustard (Dijon)
    • 1 tablespoon Brown Sugar
    • 1 tablespoon Worcestershire Sauce
    • 2 tablespoons Butter (unsalted)
  8. 07

    After 2 hours, check for probe tenderness. If they are not probe tender, place the cover again and check back every 30 minutes until tender. This generally occurs around an internal temp of 205°F but look more for the tenderness.

  9. 08

    Gently remove the ribs from the liquid and allow to rest for 5 to 10 minutes. Slide the bones out and slice across the grain into pencil thin slices. Enjoy!