Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 rack (3-bone) beef plate short ribs, about 7 lb
- 2 tbsp coarse kosher salt
- 2 tbsp 16-mesh coarse black pepper
- 1 tbsp neutral oil (or water) as binder
- Optional spritz: 1 cup water + 2 tbsp apple cider vinegar
- To serve: 1 large white onion (thinly sliced), 1 cup dill pickle chips, 8 slices white bread
- Fuel: post oak wood (splits, chunks, or pellets)
Do This
- 1. Trim ribs lightly; leave the tough underside membrane on. Rub with oil, then coat all sides evenly with salt and pepper.
- 2. Preheat smoker to 275°F with clean-burning post oak; set a water pan inside.
- 3. Smoke meat-side up for 3 hours without peeking to start the bark.
- 4. Begin spritzing every 60 minutes. When bark is set and internal temp reaches about 170°F, wrap tightly in pink butcher paper.
- 5. Continue smoking until internal temp is 203°F and probe-tender; if needed, cook to 208°F.
- 6. Rest wrapped 60–90 minutes in a warm cooler. Slice thick across the grain; serve with onions, pickles, and white bread.
Why You’ll Love This Recipe
- Classic Central Texas simplicity: bold bark from just salt, pepper, and post oak.
- Jiggly, buttery beef that slices into thick, juicy slabs.
- Clear, home-cook friendly directions for any smoker style.
- Perfect for company: long hands-off cook and forgiving rest window.
Grocery List
- Produce: 1 large white onion
- Dairy: None
- Pantry: Coarse kosher salt, coarse 16-mesh black pepper, neutral oil, apple cider vinegar, dill pickles, white sandwich bread, pink butcher paper, post oak wood
Full Ingredients
Beef & Rub
- 1 rack (3-bone) beef plate short ribs, about 7 lb (3.2 kg)
- 1 tbsp neutral oil (15 ml), or water as a binder
- 2 tbsp coarse kosher salt (about 24 g)
- 2 tbsp 16-mesh coarse ground black pepper (about 14 g)
Spritz (Optional but Helpful)
- 1 cup water (240 ml)
- 2 tbsp apple cider vinegar (30 ml)
To Serve
- 1 large white onion (about 10 oz / 280 g), thinly sliced
- 1 cup dill pickle chips (about 5 oz / 140 g)
- 8 slices white sandwich bread or Texas toast
Step-by-Step Instructions
Step 1: Trim and season the ribs
Pat the ribs dry. Trim off any thick, hard exterior fat and tidy the edges, but leave the tough membrane on the bone side—it helps hold the rack together. Rub all surfaces lightly with the neutral oil (or a light mist of water). Mix the salt and pepper, then apply an even, generous coating to every surface, including the sides and edges. Let the ribs sit at room temperature while you light the smoker, 15–20 minutes.
Step 2: Preheat the smoker with post oak
Heat your smoker to 275°F (135°C). Add post oak splits or chunks until you see clean, thin blue smoke—not white and billowy. Place a pan of hot water in the smoker to stabilize temps and humidity. If using a pellet grill, fill with oak pellets and preheat to 275°F; you can add a smoke tube with oak pellets for a bolder profile.
Step 3: Start the cook and build the bark
Place the ribs on the grate, bone-side down and meat-side up. Insert a temperature probe in the thickest meaty area, avoiding bone. Close the lid and cook undisturbed for 3 hours to set the bark. Keep temperature steady at 275°F; add post oak as needed to maintain clean smoke.
Step 4: Spritz and monitor
After 3 hours, begin spritzing the surface lightly every 60 minutes with the water and cider vinegar mixture. You’re aiming for a deep mahogany bark that doesn’t rub off when touched. When internal temperature reaches about 170°F (77°C) and the bark is set, it’s time to wrap.
Step 5: Wrap in pink butcher paper
Lay out two overlapping sheets of unwaxed pink butcher paper. Place the rack meat-side down, give one last light spritz, and wrap tightly. Return to the smoker seam-side down. Continue cooking at 275°F. Begin checking for tenderness around 200°F (93°C), aiming for an internal temperature of 203°F (95°C). The true test is feel: a probe should slide in with little resistance, like warm butter. If it’s not there yet, keep cooking and check every 20–30 minutes up to 208°F (98°C).
Step 6: Rest until jiggly and juicy
When tender, remove the wrapped ribs and rest in a cooler or an unheated oven for 60–90 minutes. This hold allows juices to redistribute and collagen to finish melting, delivering that signature wiggle and lush texture.
Step 7: Slice and serve Central Texas–style
Unwrap onto a cutting board. Optional: skim any surface fat. Slice between the bones to separate them, then cut thick 1/2-inch slices across the grain. Serve immediately with sliced white onion, dill pickles, and soft white bread. Sauce is not required—let the beef and oak smoke shine.
Pro Tips
- Ask the butcher for “beef plate short ribs, 3-bone rack” (sometimes labeled 123A). They’re the big “dino” ones.
- Use 16-mesh coarse black pepper for an authentic bark; the texture matters.
- Wrap only when the bark is set and richly colored; wrapping too early softens it.
- Keep smoke clean and gentle. If smoke turns thick and white, adjust airflow or fuel.
- Longer rests (up to 2 hours) make slicing cleaner and the meat even silkier.
Variations
- No-wrap method: Cook unwrapped at 265–275°F the entire time for a thicker, crunchier bark. Expect an extra 45–90 minutes.
- Pellet grill adaptation: Run at 265°F and use an extra smoke tube with oak pellets for deeper smoke.
- Garlic-pepper rub: Add 1 tsp (3 g) garlic powder to the salt-and-pepper for a subtle savory edge.
Storage & Make-Ahead
Season and refrigerate the rack uncovered for up to 24 hours to dry-brine and enhance bark. Leftover meat keeps 3–4 days refrigerated in an airtight container, or up to 3 months frozen. Reheat wrapped at 275°F with a splash of water or beef stock until warmed through (about 25–35 minutes), or use sous vide at 150°F (66°C) for 60–90 minutes for ultra-juicy results.
Nutrition (per serving)
Approximate for ribs only (1/6 of the cooked rack): 680 calories; 54 g protein; 50 g fat; 1 g carbohydrates. Actual values vary with trim and final fat rendering.
