Ingredients

The following ingredients have 4 Servings
  • 4 pounds Beef Plate Short Ribs or Chuck Short Ribs (1 full plate or rack with 3-4 bones)
  • 1 tablespoon kosher salt
  • 1 tablespoon ground black pepper
  • 1 tablespoon garlic powder
  • 1 cup beef stock
  • 1 tablespoon Worcestershire sauce
  • ½ cup apple juice or water

Instruction

  • Use a sharp filet knife and trim off most of the fat on the top and any silver skin. Do not remove the membrane on the bottom of the ribs.
  • Combine the salt, pepper, and garlic powder and sprinkle generously over all sides of the ribs.
  • If you use a Big Green Egg, add a generous layer of charcoal and light the fire. Preheat the Egg to 250 degrees F. Add a large chunk of unsoaked wood, about three inches square, then add the plate setter legs up and the cooking grid.
  • To set up other grills or smokers, follow the manufacturer's directions for indirect cooking or smoking and preheat to 250 degrees F. Add wood as specified by the manufacturer. The goal is to have a consistent temperature and a steady thin stream of pale bluish-gray smoke.
  • Set the rack of beef short ribs on the grate, meat side up. If you have a leave-in instant-read meat thermometer, insert it into the thickest part of the meat, not touching the bone, and close the lid.
  • Combine the beef stock, apple juice, and Worcestershire sauce and place in a spray bottle. Set aside.
  • Let your ribs cook for about three hours. Lift the lid and spritz the ribs with the beef stock mixture. Add more charcoal or wood if needed. Plan to spray the meat every hour until it reaches 150 degrees F. as measured by your meat thermometer.
  • When the meat reaches an internal temperature of 150 degrees, remove it from the smoker and place it in the middle of a large (about 3 ft x 3 ft) piece of unwaxed pink butcher paper. Fold over both the left and right sides of the paper towards the middle. Then tightly fold the meat and paper over and over on itself until it's a nice tight package and completely sealed.
  • Place the wrapped ribs back in the smoker seam side down, and reinsert the meat thermometer. Continue cooking until they reach an internal temperature of 200 to 205 degrees F. Make sure the thermometer is in the thickest part of the meat, not touching the bone, as measured by a meat thermometer.
  • Remove the wrapped ribs from the smoker and place them in an insulated cooler to rest for at least one hour before unwrapping and serving.