Beef ribs or short ribs are ribs from a beef animal. They’re taken from the side of the animal, where there’s a lot of meat on the bones.
As usual, it’s important that the animal is of a good beef breed and has plenty of marbling.
This is a muscle the animal uses a lot, so it needs to be cooked at low temperature for a long time.
If you want to compare more variations, you’ll find our collection of 12 awesome rib recipes.
These pieces are cut in half, which is sometimes called the NY cut. These pieces were bought at Frölunda Lilla Saluhall, because there I know the meat always comes from Swedish farms and the best breeders.
Here is the recipe for success from Nordic Smokes’ Anders Lejonbjörn
How to make it:
I start by trimming away some of the hard fat on the top side of the meat, but I leave some of the fat on.
Then I turn the ribs over and remove the big thick membrane covering the bones; you can do this with a knife on beef ribs.
Rub with a beef rub. I used LetsQs Beef Rub, a perfect rub for all beef.
Season evenly all around.
It’s enough to season an hour or so before you start smoking them, but you can also do it earlier and put them in the fridge.
Prepare the grill or smoker to run at 120–150 degrees Celsius. I smoke with oak and hickory.
Smoke the ribs for 3 hours, by which point you should have the amber-colored bark you want, and the meat has now reached 70–80 degrees Celsius (Picture 4)
Wrap the ribs in foil and keep going in the smoker/grill at the same temperature.
After an hour, check how the meat feels.
When the meat is cooked through, you can slide a toothpick through it without any problem.
The temperature of the meat when it’s done is about 88–92 degrees Celsius.
You don’t want it to go too long, because then the meat falls apart and turns into pulled beef.
Now put the meat in a thick styrofoam box so it can rest for at least 60 min before you slice it (Picture 5)
It is a good idea to make beef ribs well before the planned dinner; they won’t get cold for several hours if they’re stored properly.
Good luck!
