Texas Style Beef Short Ribs

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Why Heat Retention Matters with the Kamado Joe

The Kamado Joe’s thick ceramic walls are designed to retain heat evenly and efficiently. Once you lock in your desired temperature, it stays consistent throughout the entire cook. That stability is key when smoking for 8 to 10 hours, allowing the meat to slowly break down and become tender without needing constant adjustment or babysitting.

Why Simple Ingredients Work Best

Simple seasoning allows the natural flavor of high-quality beef to shine. Kosher salt enhances the meat’s flavor while helping retain moisture, and freshly cracked pepper adds texture and a savory crust. With the right technique and smoke, these few ingredients are all you need for standout results.

The Importance of Resting and Long Smokes

Cooking low and slow lets tough cuts like short ribs break down gradually, turning collagen into melt-in-your-mouth tenderness. Resting the meat after the cook allows juices to redistribute, making each bite more flavorful and moist. Wrapping and resting in a cooler also keeps the meat warm until you’re ready to slice and serve.

par Oded Eshel

Texas Style Beef Short Ribs

Portions: 4 people
Temps de cuisson: 6+ heures
Niveau:
Avancé:
Méthode:
Fumé
Nourriture:
Bœuf

Ingredients

  • Main

This smoked beef short rib recipe is all about bold flavor and simplicity. With just a few ingredients—prime beef short ribs, kosher salt, and a cracked pepper blend—you get tender, smoky meat that’s rich in flavor and easy to prepare. Cooked low and slow over lump charcoal with wood chunks, it’s a backyard favorite that delivers every time.

Instructions

  1. 01

    Set up your Kamado Joe for indirect cooking. Add 2–3 chunks of your favorite smoking wood to the hot coals and place a drip pan beneath the cooking grate to catch rendered fat. Stabilize the temperature between 250°F and 275°F.

  2. 02

    Remove the fat cap from the top of the short rib plate, but leave the membrane on the bone side intact to help hold everything together during the cook. Season the ribs generously on all sides with kosher salt and the cracked pepper blend until well coated.

  3. 03

    Place the seasoned ribs bone-side down on the grill. Close the dome and smoke for 8–10 hours, or until a probe thermometer reads 203°F in the thickest part of the meat and slides in with little to no resistance.

  4. 04

    Wrap the ribs in 2–3 layers of aluminum foil, then insulate with clean towels or beach blankets. Place them in a cooler to rest for at least 1 hour. This step allows the juices to redistribute and the ribs to become even more tender. After resting, unwrap, slice between the bones, and enjoy.

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