Throwdown #19: Beef Short Ribs


Chris Allingham

Staff member
Congratulations to Ryan P.K. for winning Throwdown #18: Beef Chuck Roast! Ryan has selected the next throwdown ingredient:


They can be full bone-in short ribs, like the ones shown in this article, or they can be smaller "English Cut" or thin-cut "Flanken Cut". You can also use boneless short ribs in a pinch.

Let's run this throwdown until Sunday, April 6 at 11:59 PM Pacific Time.

Good luck!

P.S. Remember, don't be intimidated! This isn't a barbecue competition, it's just for fun and friendship! Try it, you'll like it! And make sure to see the simple throwdown rules.

P.S.S. Remember, only 10 photos for each entry! Photo collages (multiple photos grouped into a single file) are OK, but each photo in the collage counts towards the 10 photo limit.
I hope I can find some. I'm asking my butcher this weekend.
My local walmart only has the beef backs.
Korean Short Ribs

My sister was in town for a few days before deploying to Afghanistan, so my family came over for bbq. Had some flanken cut short ribs, so used this recipe. Also used it on some chicken and did some grilled veggies. Finished with some pineapple dredged in coconut milk and cinnamon and sugar.

Thanks for looking!
Keep It Simple Beef Short Ribs with Homemade BBQ Sauce

First stab at Beef Short Ribs. Was fun to participate. Good luck to all!

These were labled as Chuck Beef Ribs at Stater Bros. Decided to use a simple rub of pepper and salt.

Put the ribs overnight in the fridge and pulled them out an hour before I threw them on my kettle.

My good ole' kettle getting warmed up with Stubbs and a few slivers of hickory.

Used an indirect minion method, separated by two plain old bricks wrapped in foil.

The BBQ sauce is from Steve Raichlen's "Sauces, Rubs, and Marinades". It uses a lot of ingredients, but has a nice taste.

BBQ sauce is done and I canned the extra for future use.

The kettle ran hot, so I used a 3-2 method. Here is the final product five hours later.

My wife loves baking, as much as I love Q. She made buttermilk biscuits, strawberry lemonade, and a nice salad (lettuce, walnuts, dried cranberries, feta chesse, and white vineger dressing).

Did I forget to mention my wife loves to bake?

Hope you enjoyed!
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Well done Jeff and Ricardo.

Looks like we nene to make a trip to Los 213 for a taste test. :cool:
Sweet Hoisin Beef Short Ribs

Here is my entry for the throwdown. I marinated #4 of short ribs for 12 hours. Served with friend rice, grilled pineapple, and leftover pulled chicken Asian style empanada.

#3-4 of beef short ribs
1/2 c. soy sauce
1/4 c. chicken broth
1/4 c. brown sugar
1 tbsp. dry sherry
4 cloves garlic, pressed
1/2 tsp Chinese 5-spice powed

I used my 22.5 kettle for this job

2 hours into to the smoke

Empanada's-pulled chicken, onion, pineapple, hoisin sauce, and smoke gouda

Grilled pineapple


Money shot

Thx for looking at my entry! Now lets get some more entries into this throwdown.
Fantastic Displays Of Beef Ribs So Far!
I yanked a slab outta my freezer... might jump in this weekend FTHOI ;)

I hope I can find some. I'm asking my butcher this weekend.
Tony, over two weeks and you ain't got any??!!
Fantastic Displays Of Beef Ribs So Far!
I yanked a slab outta my freezer... might jump in this weekend FTHOI ;)

Tony, over two weeks and you ain't got any??!!

The store I got to tell me they only have what they have. The real butcher that works there I haven't seen him. He was the only guy who knew how to cut pork steaks from the pork butt.
I have an idea how I want to do mine short ribs. :)
BBQ Smoked Beef Ribs, #3

Hello Folks,
Someone sayd "don't be intimidated!" so this is my entry for the throwdown #19.

I had 3 frozen slabs of short Australian beef ribs and I worked on them.

IMG_5215 di BBQness, su Flickr

I trimmed the bone sides removing the outer membrane and the meat side too. Then I applyed 3 layers dry rub: Lawry's seasoned salt #1, Montreal steak seasoning #2 and finally Butcher's rub #3. Then I used the Jaccard tenderizer to infuse the rubs in the meat.

IMG_5297 di BBQness, su Flickr

Then I started the smoking stage for 3 h at 210/220 F with 1/2 gal of water in and 50% hickory + 50% mesquite chips. After 3 h ....

IMG_5334 di BBQness, su Flickr

I pulled them off the smoker to wrap in foil with some dry rub and 1/3 cup of beef broth.

IMG_5350 di BBQness, su Flickr

Then back in the smoker w/o water around 230 F for 3 h more. After 3 h in foil this was the outcome

IMG_5365 di BBQness, su Flickr

Then I let them drying for 1 h more spraying some Open Pit red sauce. Then I let them resting 1 h in foil + blanket. This is the OUTCOME to be considered as my throwdown

IMG_5395 di BBQness, su Flickr

IMG_5397 di BBQness, su Flickr

IMG_5409 di BBQness, su Flickr

IMG_5415 di BBQness, su Flickr

IMG_5430 di BBQness, su Flickr

Youtube video at

Thanks for stopping by.
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3-2-1 BSR on WSM

a 3 bone slab of beef short ribs trimmed of it's fatcap


set-up the WSM with inside out burning briquettes and pecan wood for smoke


ribs simply seasoned with pepper and kosher salt... at 250ºF for three hours...


▼ after one hour


▼ after three hours


foiled and back on for two more hours...


after a total of 5 hours (3 no foil, 2 foiled), the foil was removed and the beef on for one more hour


off the WSM for a brief rest




and plated with pizza in time to watch some NCAA Basketball Elite Eight.


Thanks for stoppin' by!
On Wisconsin!
Short Ribs eh?

Ok, I'll give it a shot.

Found some nice meaty bones.


Brushed with EVOO and then some Montreal seasoning and into the fridge for about 24 hours.


Then into the Mini...about 250º.


After about 4 hours.


Into a foil pan, covered and braised for about two hours in Irish Ale.


Some crash hot taters and grilled zucchini with EVOO, S&P, topped with parmesan cheese. Did these on the Geni B.


Your plate.




Thanks for lookin'
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