If you’re into beef that’s smoky, juicy, and falls off the bone, you’ve just hit the jackpot! These Woodfire smoked beef short ribs keep it simple with a classic SPG (salt, pepper, garlic) rub. Using the Ninja Woodfire’s smoker function, this recipe takes the fuss out of BBQ while delivering maximum flavour.
Tender and Flavourful Woodfire Smoked Beef Short Ribs
Ingredients
Instructions
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Step 1: Prepping the Ribs
- Trim the ribs thoroughly, removing excess fat and silverskin for even cooking and a tender finish.
- Create the SPG rub with a 1:2:1 ratio of salt, pepper, and garlic. Apply it evenly to coat the ribs.
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Step 2: Setting Up the Ninja Woodfire
- Fill the smoker’s pellet box with ‘All-Purpose Blend’ wood pellets.
- No need for preheating—set the smoker to 120°C and a 5-hour timer.
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Step 3: The Smoking Process
- Place the ribs on the grill plate, close the lid, and start cooking.
- Check after 1.5 hours, pouring off rendered fat if necessary. Mist dry areas lightly with water.
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Step 4: Monitoring Internal Temperature
- Check every hour . . . your aiming for a final temperature of around 93–96°C . . . when probing there should be very little resistance.
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Step 5: Resting the Ribs
Wrap the cooked ribs in foil and let them rest in a cooler for an hour to redistribute juices.
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Step 6: Serving
Slice between the bones and serve with your favourite BBQ sides like slaw or baked beans.
Equipment
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Note
Spritzing Tip: A light mist of water keeps the bark moist. For extra flavour, try beef stock or apple juice.
Leftovers: These ribs make killer sandwiches the next day—just shred and pile onto a bun!
Hot Holding: To avoid stress, keep them wrapped in foil in a low oven (around 60°C) until serving time.
Alternative Cookers: If you don’t have a Ninja Woodfire, a similar result can be achieved in a Kamado-style grill or bullet smoker.
