Our finished beef short ribs after applying our techniques of adding rub and cooking on the gas grill with wood chunks. Oh so yummy!

Our finished beef short ribs after applying our techniques we describe in this blog

SMOKED BEEF SHORT RIBS

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Of all the cuts of ribs, this is likely my favorite. Found between the 6th and the 10th ribs of the animal, the meat on these ribs lays on top of the bones rather than between them like with back ribs. Short ribs require a method of cooking that will allow them to tenderize as they have a lot more meat, fat, connective tissue and flavor than pork ribs. Because of all that fat and connective tissue, beef short ribs need to be cooked to an internal temperature of 200°F.

Today, I’m going to cook my beef short ribs on the gas grill using an indirect method of cooking and wood chunks to bring great smoke flavor.

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Smoking a Beef Brisket with red oak wood chunks!

Smoking a Beef Brisket with red oak wood chunks!

Smoking a Beef Brisket with red oak wood chunks! Click To Tweet

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We receive a lot of questions about preparing and smoking a beef brisket on different equipment. There is no question, that people in North America love their beef and anyone who has sampled prime BBQ knows that brisket has a truly unique flavor that puts this food experience on many people’s bucket list. Let me share some of the key tips we offer as well as some of the interesting questions posed regarding this infamous meat.

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