📝 About This Recipe
Often referred to as 'brisket on a stick,' these plate short ribs represent the pinnacle of Central Texas-style barbecue. This recipe focuses on achieving a jet-black, peppery bark and a melt-in-your-mouth interior that renders the heavy marbling into pure liquid gold. By using a low-and-slow wood-fired method, we transform a tough cut of beef into a decadent, smoky masterpiece that is as visually stunning as it is delicious.
🥗 Ingredients
The Meat
- 1 full rack Beef Plate Short Ribs (3-bone rack, approximately 5-6 lbs, Choice or Prime grade)
The Central Texas Rub
- 1/4 cup Coarse Black Pepper (16-mesh size is ideal for bark)
- 1/4 cup Kosher Salt (Diamond Crystal preferred)
- 1 tablespoon Granulated Garlic
- 1 teaspoon Smoked Paprika (For a hint of color)
The Spritz and Binder
- 2 tablespoons Yellow Mustard (Used as a binder; will not taste like mustard)
- 1/2 cup Apple Cider Vinegar (For the spritz)
- 1/2 cup Water (To dilute the vinegar)
- 1 tablespoon Worcestershire Sauce (Added to the spritz for umami)
👨🍳 Instructions
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1
Remove the short ribs from the refrigerator 45 minutes before seasoning to take the chill off. Use a sharp boning knife to trim away the thick layer of fat and silver skin from the top of the meat so the rub can penetrate the muscle.
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2
Flip the ribs over. While some leave the membrane on the bone side to hold the meat together, I recommend scoring it in a diamond pattern to allow smoke to penetrate the back of the ribs.
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3
Apply a very thin layer of yellow mustard over the entire surface of the ribs. This acts as a 'glue' for your seasoning.
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4
In a small bowl, mix the salt, pepper, garlic, and paprika. Season the ribs generously from about 12 inches above the meat to ensure an even coating. Don't forget the sides!
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5
Preheat your smoker to 250°F (121°C). Use a heavy smoke wood like Oak, Hickory, or Pecan for that authentic Texas flavor profile.
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6
Place the ribs in the smoker, bone-side down. If using an offset smoker, place the thickest part of the meat toward the heat source.
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7
Mix the apple cider vinegar, water, and Worcestershire sauce in a spray bottle. Let the ribs smoke undisturbed for the first 3 hours to set the bark.
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8
After 3 hours, begin spritzing the meat every 45-60 minutes. Target any areas that look dry or are beginning to char too quickly.
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9
Continue smoking until the internal temperature reaches approximately 190°F (88°C). At this point, the bark should be dark and crusty.
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10
Check for 'probe tenderness.' Insert an instant-read thermometer into the meat between the bones; it should slide in with no resistance, like a hot knife through room-temperature butter. This usually happens between 203°F and 205°F.
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11
Once tender, remove the ribs from the smoker. Wrap them tightly in pink butcher paper or heavy-duty foil to retain moisture.
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12
The most important step: Rest the meat. Place the wrapped ribs in an insulated cooler (no ice) for at least 1 to 2 hours. This allows the juices to redistribute.
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13
Unwrap and slice between the bones. Serve immediately while the fat is still warm and rendered.
💡 Chef's Tips
Always use a meat thermometer rather than relying solely on time, as every rack of ribs has different fat content and density. If the bark is getting too dark before the meat is tender, wrap it in butcher paper early to protect it from further smoke. Don't skip the rest; cutting into the ribs too early will cause all the delicious juices to run out onto the cutting board. For the best bark, ensure your pepper is 'coarse' or 'cracked'—fine table pepper will result in a muddy texture.
🍽️ Serving Suggestions
Serve with classic pickled red onions and sliced jalapeños to cut through the richness of the beef. A side of creamy, mustard-based potato salad provides a cold, tangy contrast to the warm smoke. Pair with a bold Texas Hill Country Cabernet Sauvignon or a chilled Shiner Bock beer. Finish the plate with a slice of simple white bread to soak up any rendered fat and juices.