Description
Smoked short ribs, with advice taken from Aaron Franklin and BBQ Bros.
Ingredients
Scale
- 2 racks short ribs
- ~4 Tbsp yellow mustard
- BBQ rub of your choice
- Something to spritz the meat with (vinegar, bourbon, apple juice, water, etc.)
Instructions
- Preheat your smoker somewhere between 250°F (121°C) (as we did) and 285°F (141°C). Use the air probe on your Signals to monitor the temp, alerting you if the smoker isn’t cooking at the right temperature. Connect it to your app, if you like.
- Trim excess fat and silver skin from the tops of the ribs. Try not to lose much meat in this process.
- Flip the rack over and score the membrane in a wide crosshatch pattern with a sharp knife.
- Rub the rack all over with the mustard. Coat generously with the rub.
- Place the short ribs in the smoker and insert the probes from Signals.
- Set the high alarm on your Signals for 160°F (71°C) if you plan to wrap the ribs, or directly for 203°F (95°C) if you plan to leave them naked during the whole cook.
- Smoke those ribs!
- After an hour of cooking, spritz the ribs so that they are damp but not super wet.
- If you’ve opted to wrap, do so when the high alarm sounds.
- Place the short ribs back in the smoker with the probe placed back in the thickest part of the meat (while avoiding touching bone). Adjust your smoker to cook at 300°F (149°C).
- Re-set the high-temp alarm for 203°F (95°C) and continue to smoke.
- When the alarm sounds on your smart device or the thermometer unit, probe the ribs and verify temp and tenderness with a Thermapen ONE.
- Let the ribs rest for an hour. If you have an ice chest/cooler, placing them inside for the rest will help them get even more tender, as they’ll stay at a higher temp without further “cooking.” You can also unwrap the ribs and let them rest in the smoker. Their temperature will actually decrease for some time if you do so.
- Once the ribs have rested, cut them between the bones and get to eating. Mmm … just like Wilma used to make.
