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Smoked beef short ribs sliced into thick pieces and laid over a bed of chimichurri on a white plate

Smoked Beef Short Ribs

Beef short ribs smoked at 107–121°C until they hit 71–74°C internal and the bark is set, then wrapped in foil, pushed to 150–177°C and cooked on to 96–99°C and probe tender. Rested an hour and served over chimichurri.
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Prep Time 30 minutes
Cook Time 4 hours 30 minutes
Resting 1 hour
Total Time 6 hours
Servings: 2 people
Ingredients Method Notes

Ingredients
  

  • 2-3 kg Bass Strait Beef short ribs beef plate ribs
  • Tuffy Stone's Big Umami rub
  • Tuffy Stone's Steak Night rub
For the chimichurri
  • 1 cup flat-leaf parsley finely chopped
  • 3-4 cloves garlic minced
  • 2 tbsp red wine vinegar
  • 125 ml olive oil
  • 1 tsp dried oregano or 1 tbsp fresh
  • 1/2 tsp chilli flakes adjust to taste
  • Salt and pepper to taste

Method
 

  1. Trim the top layer of fat and silver skin to expose the meat. On the underside, trim the membrane between the bones so more meat is exposed and the seasoning can get in.
  2. Season generously all over with Big Umami, then Steak Night. Let the ribs sit with the rub on for about an hour before they go near the smoker.
  3. Set the smoker to 107–121°C (225–250°F).
  4. Put the ribs in bone-side down and cook until they reach 71–74°C (160–165°F) internal, checking the probe every hour or so. The bark should be well set by this point. Expect two to three hours.
  5. Wrap tightly in foil — two or three layers — and return them to the smoker, pushing the temperature up to 150–177°C (300–350°F). Once they are wrapped they stop taking on smoke, so the higher heat costs you nothing in flavour and buys you hours.
  6. Keep cooking until they reach 96–99°C (205–210°F) — but more importantly, until they are probe tender. The probe should slide through like butter, with almost no resistance.
  7. Rest, still wrapped, for about an hour. Do not let them go cold — the rendered fat and the connective tissue between bone and muscle are far better eating hot.
  8. Slice between the bones and serve over a bed of chimichurri, with extra on the side.
Making the chimichurri
  1. Combine the parsley, garlic, oregano and chilli flakes in a bowl.
  2. Add the red wine vinegar and mix, then slowly stir in the olive oil.
  3. Season with salt and pepper, then let it sit for at least 15–20 minutes before serving so the flavours come together.

Notes

Cook to temperature, not to the clock. Thickness, how much connective tissue is in the rack and how steady the smoker runs all change how long it takes — check the probe every hour or so to see where it is travelling. Probe tender is the real finish line; 96–99°C is a guide, not a target. Season the ribs and let them sit for about an hour before they go on. What you wrap in changes the timing: foil is quicker than butcher paper, and once it is wrapped you can push the smoker temperature up, because you are effectively braising rather than smoking. Most of the smoke is in by 71–74°C anyway — past that point the meat takes on very little more.