One of the great joys of cooking on a MAK is the ability to turn out smoke infused food. Today we’re making Smoked Beef Short Ribs. You can use the same technique for either short or long ribs. The most important element is getting them specially cut by your local meat shop/butcher. You want a good amount of meat on top of the bone, approximately 2-3 inches. You can have the ribs cut into four inch pieces if so desired (making them short ribs, rather than long ones)
Because of their muscle structure, the beef ribs will need to bathe in smoke and heat to break down the collagen and meat fibers rendering them tender. Anticipate a 6 to 8 hour cook.
MAK Smoked Beef Short Ribs Recipe
- 2-3 lbs. beef short ribs
- 2 TBSP. sea salt
- 2-3 TBSP. black pepper
- Optional: 1 tsp each of garlic powder and brown sugar, to add to salt and pepper.
- Olive oil
- Carefully cut off the silver skin membrane from the top of the ribs. Leave approximately one quarter inch of fat on the meat. Do not peel the membrane from the bone side of the rib.
- Once trimmed, apply a light coat of olive oil to the rib meat.
- In a plastic bag, combine the salt and pepper, apply a thin layer of the seasoning to each rib.
- Start your MAK and leave in SMOKE mode. Allow grill to come to temperature. For models with a FlameZone, leave both sides covered. You may opt to use an upper grate to place the ribs on.
- Smoke ribs for 5-6 hours. Then, raise the grill temperature to 300F until the internal temperature in the thickest part of the rib is 190-200F. Note: The meat on the rib will shrink significantly.
- Once cooked, remove the ribs and allow to rest for 10 minutes before serving.