Beef short ribs are the holy grail of BBQ, and if you’re doing them, you might as well do them right. That means quality meat, the right prep, and low & slow magic on the Kamado Joe. This method ensures you get restaurant-quality results, with an overnight dry brine, a precise trim, and a slow cook at 121°C (250°F). We’ll spritz with a bourbon-apple cider vinegar mix, wrap in butcher’s paper with rendered beef fat, and rest them to perfection.
Smoked Beef Short Ribs on the Kamado Joe
Ingredients
For the Beef Ribs:
For the Spritz:
For Wrapping:
Instructions
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The Trim – Prepping Your Beef Ribs
Start with Jacob’s Ladder short ribs—thick, meaty, and packed with flavour.
- Trim off most of the fat cap and remove any silver skin on top (this won’t break down during cooking).
- Do NOT remove the membrane from the underside. Instead, score it diagonally in a diamond pattern—this keeps the meat intact but still allows flavour to penetrate.
Top Tip: Place the trimmings in a small skillet and smoke them alongside the ribs. Just before wrapping, pour over any rendered fat for extra moisture and flavour.
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Flavour Lockdown – Dry Brining
Generously season the ribs all over with sea salt and leave them uncovered in the fridge overnight. This dry brining locks in moisture and enhances flavour.
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Fire Up the Kamado Joe
The next day, set up your Kamado Joe Classic III for indirect cooking and bring it to a steady 121°C (250°F). Throw in oak wood chunks for a deep, beefy smoke.
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Rubbin’ Love – Seasoning the Ribs
Take the ribs out of the fridge and let them sit at room temperature for 30 minutes. Coat them generously with Hardcore Carnivore Black rub for that signature jet-black bark.
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Smokin’ Goodness – The Low & Slow Cook
Place the ribs bone-side down on the Kamado Joe grates. Close the lid and let the smoker do its thing—no constant peeking!
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Spritz Time – Keeping it Moist
At around 160°F (71°C) (usually 3-4 hours in), the bark should be forming nicely. Start spritzing every 45 minutes with a mix of apple cider vinegar and bourbon.
No bourbon? Swap it for beef broth or just apple cider vinegar.
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Wrap it Up – Beating the Stall
When the ribs hit 175-180°F (79-82°C), they’ll stall. Push past this by wrapping them tightly in butcher’s paper, pouring over the rendered fat from the trimmings before sealing.
Foil vs. Butcher’s Paper? Butcher’s paper keeps the bark crispy, while foil speeds up cooking but softens the crust. Your call!
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The Final Stretch – Cooking to Perfection
Continue cooking until the ribs reach 205°F (96°C). When you probe them, they should feel like butter—if there’s resistance, let them go longer.
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Rest for Perfection
Remove the ribs from the Kamado Joe and rest for at least 1 hour. Either keep them wrapped in a cooler (for extended holding) or loosely tent with foil. Resting lets the juices redistribute—don’t skip this!
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Slice and Serve
Slice between the bones and serve with pride. These ribs don’t need sauce, but a side of slaw, pickles, or fresh bread never hurts.
Equipment
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Note
Holding for Later? – Wrapped ribs can stay warm in a cooler for up to 4 hours, making them perfect for hosting.
Leftovers? – These ribs make killer BBQ tacos, sandwiches, or even beef-topped mac ‘n’ cheese.
