Lone Star Smoked Short Ribs

How to Cook Lone Star Smoked Short Ribs:

1. Fire up your smoker or grill and stabilize the temperature at a steady 250°F, ready for a long, slow rendezvous with flavor.
2. Spread out the Short Rib on a clean cutting board, bone-side-down. Trim away any excessive fat and silver skin, taking care not to cut into the precious meat. Keep the membrane on the bone side intact; it’s the secret to keeping everything together during the long smoke.
3. Season the short ribs liberally on all sides with a good dusting of salt and pepper, ensuring every nook and cranny is covered.
4. Lay the ribs bone-side-down directly on the grill grates. Close that lid and let the smoke work its Western magic. You’re looking for an internal temperature north of 203F, and for the meat to pull back, revealing the bones and showcasing the ribs’ readiness after 8-10 hours of smoking.
5. Once they’ve reached smoked perfection, pull the ribs off the grill and give them a good 30 minutes to rest. This lets the juices redistribute, ensuring each bite is as succulent as the last.
6. Carve between the bones, serve up a plate, and tip your hat to a true cowboy feast. Enjoy, partner!

Find dry aged Short Ribs in these beef boxes:

• The True Grit

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