This smoked short ribs recipe can be used with any style of short ribs. And there are several types available to choose from, including chuck, flanken, and English style.
From the shoulder area of the steer come chuck short ribs. When cut across the bones, creating strips, they are called flanken ribs.
When cut into rectangular sections, cutting parallel to the bones, you get English style short ribs. And when the bones are trimmed away from the meat, you're left with boneless short ribs.
Plate short ribs are created when the ends of the ribs are trimmed off from the lower part of the chest. Each rib consists of a flat bone covered with a good amount of meat.
These are tougher than the chuck short ribs, and will take a longer cooking time to reach the desired level of tenderness.
I like to use the meatiest English style or plate short ribs I can find for this recipe if I can find 'em.
No matter which style of ribs you choose, look them over closely and trim off any excessive deposits of fat. The tough membrane may still be intact on both the chuck short ribs and the English style ribs. Peel this off before they are seasoned.
With this recipe you'll end up with meat that's very tender and flavorful.
Create a small pocket in the meat of each rib and insert one-half clove of garlic. Season each rib with salt and pepper, then brush on a little olive oil. Smoke the ribs at 225 degrees Fahrenheit with a light flavored wood for two hours. I like apple or cherry wood with this recipe.
After two hours of smoking, wrap the ribs in aluminum foil, two ribs in each pouch. Place one-half of a bay leaf between each pair of ribs before wrapping them up, with the meaty sides together.
Give 'em a double layer to prevent leaks. Continue cooking the ribs at 225 degrees for another two hours.
With this beef short ribs recipe you end up with ribs that are falling-off-the-bone tender. When wrapped in the foil, the ribs are being slowly braised, which is the ideal cooking method for short ribs.