Known among pitmasters as “dino ribs,” beef short ribs are arguably the most rewarding cut to smoke low and slow. With deep intramuscular marbling and a thick layer of rich meat resting over heavy ribs, this cut transforms into gelatinous, melt in your mouth perfection when handled with patience.
The secret to mastering short ribs is giving the rendered fat time to melt while building a dark, peppery bark. Finishing the cook with a sticky bourbon glaze balances the intense beefiness with a subtle caramel sweetness that leaves everyone reaching for seconds.
Ingredients
For the Smoked Short Ribs
- 1 rack SaltBru Premium Beef Short Ribs (approx. 1.5kg to 2kg)
- 2 tbsp yellow mustard (used as a binder)
- 2 tbsp coarse sea salt
- 2 tbsp freshly cracked black pepper
- 1 tbsp garlic powder
- Oak or hickory wood chunks for smoking
For the Sticky Bourbon Glaze
- 1/2 cup bourbon whiskey
- 1/2 cup dark brown sugar
- 1/2 cup apple cider vinegar
- 1/2 cup tomato ketchup
- 2 tbsp Worcestershire sauce
- 1 tsp smoked paprika
Method
Step 1: Trim and Prep
Place your SaltBru Beef Short Ribs bone side up on a clean board. Slide a butter knife under the silver membrane covering the bones, grip it with a paper towel, and peel it off completely. Trim away any loose surface fat on top, leaving a uniform layer of fat about 5mm thick over the meat.
Step 2: Season Generously
Slather a thin layer of yellow mustard all over the ribs to act as a binder. Mix the coarse salt, black pepper, and garlic powder together, then coat the entire rack heavily. Let the meat rest at room temperature for 30 minutes while you fire up your smoker or braai.
Step 3: Low and Slow Smoke
Set up your smoker or kettle braai for indirect cooking at 110°C to 120°C with a few oak wood chunks added to the coals. Place the short ribs on the grate, bone side down. Close the lid and smoke undisturbed for 3 to 4 hours until a deep, dark bark forms and the internal temperature reaches roughly 75°C.
Step 4: Wrap and Simmer Glaze
Wrap the short ribs tightly in pink butcher paper or heavy duty foil with a tiny splash of apple juice or beef stock. Return to the smoker and cook for another 2 to 3 hours until a temperature probe slides into the meat like soft butter (around 96°C to 98°C). Meanwhile, combine all glaze ingredients in a saucepan and simmer over medium heat for 10 minutes until thick and glossy.
Step 5: Glaze and Rest
Unwrap the ribs carefully, brush a generous layer of the bourbon glaze over the top, and leave uncovered on the grate for 10 to 15 minutes to set the glaze. Remove from heat and let rest for 20 minutes before slicing between the bones!