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Pecan Smoked Beef Short Ribs

Updated: Jan 8, 2021

Made With Our TEXAS DIRT Steak & Brisket Rub

Looking to make a BIG impression at your next BBQ?! Well then these PECAN Smoked Short Ribs are definitely a MUST HAVE! This an easy, bullet-proof method to getting the PERFECT Smoked Short Ribs. So good, even Fred Flintstone would approve!

Let’s get to know the 3 main types of Beef Ribs...

Beef Back Ribs

Beef Back Ribs come from the inside of the ribeye muscle called the Longissimus Dorsi. These are actually the same bones you find on your Bone-In Ribeye Steaks and Standing Rib Roasts. Basically, these are the beef equivalent to Baby Back Ribs. Although tasty, you won’t find much meat on these bones! That’s because when butchered, most of the meat is left on the ribeye muscle itself, leaving the rib bones bearing very little meat. If you can find some with good meat, definitely go for it! These can be a tasty treat!

Beef Chuck Short Ribs/Lower Chuck Plate

Beef Chuck Short Ribs are similar to the Plate Ribs we’re using in this recipe, but are located further up between the 2nd and 5th ribs, also known as the Serratus Ventralis. These ribs are typically shorter in size, and contain the thickest part of the muscle. Although meatier, Chuck Short Ribs also tend to be tougher due to the extensive connective tissues, and will require a longer cook time. The fat is also abundant which means these bad boys are bursting with flavor, especially when cooked on the bone!

Short Plate

Now for MY FAVORITE part of the Serratus Ventralis, also known as the Short Plate, or Dinosaur Ribs. This particular section falls between the 6th and 8th ribs and is PACKED with the kind of meat, that when cooked just right, melts in your mouth! Like its Chuck Short Rib counterpart, the Short Plate requires a low-and-slow cook method in order to break down those deep connective tissues. What I like most about this section is how long the bones are, as well as how dispersed and ridiculously marbled the muscle is here. This creates an environment for the meat to baste itself while cooking, ensuring juiciness and maximum tenderness!

What you’ll need:

  • 1 Beef Short Plate

  • Texas Dirt Steak & Brisket Rub

  • 1 Cup Water

  • 1 Cup Apple Cider Vinegar

  • Meat Probe

  • Spray Bottle(for the spritz!)

  • Butcher Paper


  1. Start by trimming off any excess fat from the Short Plate. We want to leave a thin layer(about an 1/8th inch) of fat across the plate but anything more than that, trim off. Most butchers will take care of this for you.

  2. Time to rub your meat! Apply a light layer of Texas Dirt on all sides of the Short plate. Pack it in good! We want those bold flavors to penetrate deep! Once seasoned to your liking, place in the fridge and let rest for at least 1 hour.

  3. Next, let’s fire up the pit! Get your pecan going and roll a steady temperature of 250F.

  4. Go ahead and get your ribs on the pit. Monitor the temperature to ensure we’re still sitting around 250F and cook for 1 hour.

  5. While this is going, let’s go ahead and mix the spritz! Add your Water and Apple Cider Vinegar to the spray bottle and shake well.

  6. After the first hour, go ahead and give that plate a good spritz and continue to do so every 30-45 minutes. We do this to keep the surface nice and moist!

  7. Now is a good time to insert your probe. Go ahead and find the thickest part of the plate and insert so the tip of the probe is at the very center.

  8. Continue cooking until the internal temperature hits 160F. At this point, the meat won’t take on anymore smoke should’ve developed a more than ideal bark!

  9. Remove the meat from the cooker. Give it a good spritz and wrap it tightly in butcher paper. Place the meat back on the cooker and the meat probe back into the thickest part of the plate.

  10. Continue cooking until the ribs hit 201F. Then remove, wrap in several towels, and place in a clean and covered cooler for 1 hour.

  11. Remove ribs from the cooler, unwrap the butcher paper and place ribs on a large cutting board.

  12. With a sharp knife, cut between each bone to separate the ribs and serve!

Total Cook-Time: About 6-9 hours

Now tell me that isn’t one magnificent piece of meat! All your hard work and patience paid off, and now it’s time to enjoy some KILLER BBQ!

Please feel free to share this recipe with your friends and family. We promise we’ll be back with a bang up new recipe soon! In the meantime, keep your knives sharp and stay DIRTY!

The Butcher’s Cut

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