Smoked Long/Short Ribs Recipe

Smoked Long/Short Ribs Recipe

One of the problems with beef short ribs is the lack of meat on them many times. To get around this problem, when I age a whole bone-on Prime rib I will, after the aging process, remove the rib bones leaving at least one full inch of meat on them.


One full rack of beef rib bones with one inch of meat on them.

Black and White Pepper freshly ground

Quality Salt

Oak Wood


Cut Rib Bones from Prime Rib leaving at least one inch of meat on them.

Take beef rib bones and cover with fresh ground Black, White Pepper and Quality Salt to suit your taste.

Place in Smoker that is pre-heated to 190°F.

Smoke using Oak wood 2 to 3 hours.

Remove ribs and place into a foil boat.

Add a couple of ounce of apple juice.

Close up foil boat.

Return to smoker until meat reaches 130°F.

FTC from one to two hours.

Place ribs under a super hot broiler for 1-2 minutes to crisp it up.


Oak Bisquettes for Bradley Smokers

The most versatile wood of them all is Oak. Pairs especially well with poultry, beef, pork, lamb, and game.

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