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Tender and Flavourful Woodfire Smoked Beef Short Ribs

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.

Prep Time 1 hr
Cook Time 5 hrs
Rest Time 1 hr
Total Time 7 hrs
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Cooking Temp: 120  C
Servings: 4
Estimated Cost: £  25
Calories: Approximately 450 per serving
Best Season: Suitable throughout the year
Ingredients
  • 2 kg Jacobs Ladder / Beef Short Ribs - (From a quality butcher like Village Butchers)
  • 2 tbsp Coarse kosher salt (I recommend Morton)
  • 4 tbsp Coarse ground pepper (Use something robust like Kirkland)
  • 2 tbsp Granulated garlic (Kirkland works well)
Instructions
  1. 1
    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.
  2. 2
    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.
  3. 3
    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.
  4. 4
    Step 4: Monitoring Internal Temperature
  5. 5
    Step 5: Resting the Ribs

    Wrap the cooked ribs in foil and let them rest in a cooler for an hour to redistribute juices.

  6. 6
    Step 6: Serving

    Slice between the bones and serve with your favourite BBQ sides like slaw or baked beans.

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​​.

Keywords: beef short ribs, smoked ribs, Ninja Woodfire, SPG rub, BBQ beef, easy BBQ recipe, smoker recipe
Read it online: https://www.smokeandsear.world/BBQ-recipes/tender-and-flavourful-woodfire-smoked-beef-short-ribs/
Lee
BBQ Enthusiast and Technology Geek

Hi, I'm Lee, a geek turned BBQ enthusiast. During the 2020 lockdown, I swapped my £5 disposable BBQs for a ProQ Frontier and never looked back. I love experimenting with outdoor cooking, sharing my discoveries, and supporting the UK BBQ community. Whether it’s smoking, grilling, or searing, I’m all about creating mouth-watering recipes and enjoying good times with family and friends.

Thank you for trying out this recipe! I hope it brings joy and flavour to your table. For more delicious recipes and BBQ tips, visit Smoke & Sear. Happy grilling! Cheers, Lee.