Try This Tasty Barbecued Short Ribs Recipe

Barbecued Short Ribs On a White Plate

For an easy beef dish, try this meaty barbecued short ribs recipe. Grilled using indirect heat, these are cooked until well done and tender. The ribs of choice for this recipe are flanken style ribs. These are thick and meaty sections cut across the bones, from whole beef rib slabs.

If you can't find flanken style ribs, substitute English style short ribs, which are usually cut about 2 inches long and separated into separate rib sections. English style ribs will have to be cooked longer because of their larger size.

Good short ribs will show some fat marbling, which adds a lot of great flavor. Ribs also have connective tissue, another source of fantastic flavor. Low and slow cooking provides the time needed to melt the fat and connective tissue, and at the same time prevents excessive drying of the beef.

Barbecued Short Ribs Recipe and Instructions

Beef Short Ribs Going Into The Smoker


  • Three pound of flanken style ribs or English style beef ribs
  • One- half teaspoon salt
  • One- half teaspoon black pepper
  • One- half teaspoon onion powder

Trim any excess fat from the flanken style beef ribs and season with salt and pepper. If using English style short ribs, you'll also need to remove the membrane if still intact on the bone side of each section.

Grill the ribs using medium indirect heat, for 1-1/2 to 2 hours in your gas or charcoal grill. Give English style ribs 2 to 3 hours of grilling time.

If barbecuing your short ribs in the smoker, cook them at around 240°F for four to six hours, or until the meat is pull-apart tender. Oak, mesquite and fruit woods are all good choices to use for the smoke.

Baste the ribs lightly every 30 minutes with a little cider vinegar and water or beer, mixed 50-50. For a little spice, add a few red pepper flakes or ground cayenne pepper to the basting liquid.

You'll know they're done when the meat is nice and tender and separates easily from the bones. At that point, remove the ribs and let 'em rest for 10 to 20 minutes, covered with foil. Serve with steak sauce or a good homemade barbeque sauce.

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