Kamado Joe Smoked Beef Short Ribs

Step by step guide to smoke perfect beef short ribs on the Kamado Joe/Big Green Egg.

Full Recipe:
Approximate prep time: 1 hour
Approximate cook time: 8-10 hours
Total recipe time: 9-11 hours (1 hour active)
Difficulty level: Intermediate
Approximate servings: 6 adults

Short Rib Ingredients
1 package of beef short ribs (2 pieces)
5 tbsp kosher salt
2 tbsp garlic powder
2 tbsp onion powder
2 tbsp paprika
Fresh cracked pepper to taste

Short Rib Preparation
In a small mixing bowl, combine the salt, garlic powder, onion powder and paprika and stir to incorporate. Set aside.  
With a sharp knife, remove the fat cap from the top of the short rib, taking care to remove as little of the underlying meat as possible. 
Rub the spice mixture all over the exposed meat surface and then top with fresh cracked pepper to taste. 

Smoker Preparation
Set up grill or smoker for indirect heat at 250 degrees using wood of your choice. We use oak or cherry. 
Optional: place water pan underneath the ribs filled with water, or wine/beef stock for additional flavor. 
Be sure grill is stabilized at 250 degrees before putting the meat on. 
Place meat thermometer in the deepest part of the center of the meat, taking care to avoid placement right near the bone for accurate measurement. 
Remove ribs from heat when a meat thermometer measures 203 degrees in the deepest portion of the meat. 
Wrap ribs tightly with three layers of aluminum foil before placing in a cooler lined with beach towels (aka a faux cambro) for at least one hour, up to four hours. This will allow the meat to rest while remaining hot for serving. 
Note: the meat will quickly and steadily rise in temperature until it hits around 150 degrees. At this point, the meat will enter “the stall” and not rise in temperature for several hours. This is normal and important for crust formation. If you need the meat to cook quicker, increase the temperature to 300 degrees and/or wrap in a single layer of aluminum foil. 
To serve: either slice individual bones for dino ribs or carve tableside ½ inch thick for family style with horseradish sauce (recipe below) on the side. 
Horseradish Sauce Ingredients
16 ozs sour cream
8 ozs hot prepared horseradish
1/4 cup red wine vinegar
One diced shallot
A few heavy pinches of flaky salt like maldon or fleur de sel. Kosher salt will work if others are not available.
Fresh cracked pepper to taste


Horseradish Sauce Preparation
In bowl, mix together all of the ingredients and place in refrigerator for at least one hour before serving so the flavors can incorporate. 
If you prefer a less spicy preparation, use mild horseradish or smaller amount of hot horseradish.