Today How to Use a Smoker is going to celebrate Labor Day by following the K.I.S.S. system.
We are going to do a really easy, quick method to smoke some beef short ribs.
We procured a nice package of short ribs from the warehouse club butcher, a little over 5lbs.
After a nice massage with a simple rub,
Brewski’s Short Rib Rub:
2T Kosher (coarse) salt 2T Onion Powder
2T coarse ground black pepper 1T Garlic Powder
2t Celery Salt
and then a little rest to reach room temperature, the ribs are ready for the BBQ smoker. We are going to try using an Oak smoke today and have the smoker set at 220°. Estimated time of plate arrival for these tasty little dudes is about two hours, so pull up a lawn chair, get a cold one and enjoy the holiday!
P.S. I’ll let you know tomorrow how they turn out!