American · Dinner
Texas Smoked Short Rib
Texas smoked beef short rib rubbed with salt and pepper and smoked low until the meat jiggles, sliced thick over pickles, onion, and white bread.
$$
15 minsPrep
360 minsCook
375 minsTotal
HardLevel
Nutrition per serving
620Calories
48gProtein
32gFat
28gCarbs
2gSugar
1gFiber
1240mgSodium
110mgChol
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Instructions
1
Prep
Heat smoker to 120C/250F. Pat both short ribs dry. Rub all over with oil, then a coarse coat of salt, pepper, and garlic powder.
2
Smoke
Set the short ribs bone-side down over low heat. Smoke 4 to 4.5 hours until a dark bark forms and the surface feels set.
3
Wrap
Wrap the ribs in butcher paper. Return over low heat 2 to 2.5 hours until the meat probes tender and jiggles between the bones.
4
Rest
Rest the wrapped ribs 20 minutes so the juices settle back into the meat before slicing.
5
Plate
Slice the short ribs thick against the bone. Serve over white bread with pickles and thin raw onion.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 700g (24.7 oz) bone-in beef short rib
- 2 tbsp neutral oil
- 2 tbsp coarse black pepper
- 2 tbsp kosher salt
- 2 tsp garlic powder
- 4 slices white bread
- 60g (2.1 oz / 8 slices) dill pickles
- 0.5 small onion