Overview

Texas-style smoked beef plate short ribs cooked at a steady 285°F/140°C over post oak for a fast, clean render and a pepper-forward bark.

Ingredients

• 1 rack beef plate short ribs (3–4 bones, 6–8 lb / 2.7–3.6 kg)
• Binder (optional): 1–2 tbsp (15–30 mL) yellow mustard or beef tallow
• Texas rub (mix; you’ll have leftovers): 1/2 cup (60 g) 16‑mesh black pepper; 1/2 cup kosher salt (Diamond Crystal ~72 g; if using Morton Coarse, use ~1/3 less by volume); optional 2 tsp (6 g) granulated garlic
• Spritz (optional): 1 cup (240 mL) 50/50 water and apple cider vinegar

Equipment

• Offset smoker (or other pit capable of steady 285°F/140°C)
• Seasoned post oak splits
• Instant-read thermometer plus a leave-in probe
• Butcher paper (unwaxed) or heavy-duty foil
• Sharp trimming knife and sturdy cutting board
• Spray bottle for optional spritz
• Heat-resistant gloves and long tongs
• Charcoal chimney and fire poker
• Insulated cooler and clean towels for resting

Wood

Post oak

Time & Temp

Time & Temp
Smoke temp: 285 °F (141 °C)
Target internal: 203 °F (95 °C)
Approx duration: 7 hours

Why 285°F with Post Oak

Running 285°F (140°C) gives beef short ribs a quicker, cleaner render than low-and-slow without sacrificing tenderness. Post oak brings the classic Central Texas profile—mild, sweet oak smoke that supports a 50/50 salt-and-pepper bark instead of overpowering it. You’ll get a pronounced jiggle, deep bark, and buttery bite in a same‑day cook.

Sourcing and Trim

Ask for beef plate short ribs (3–4 bones, 6–8 lb / 2.7–3.6 kg). Look for thick bones with 2+ inches of meat and good intramuscular marbling. On the meat side, shave off hard exterior fat and silver skin, leaving about 1/8–1/4 inch (3–6 mm) soft fat. Square up thin edges so they don’t dry out. Leave the bone-side membrane on; it helps keep the rack intact during the cook and doesn’t toughen like pork rib membrane.

Seasoning: Classic Texas 50/50

Texas short ribs don’t need much. Use a binder only if your surface is slick—yellow mustard or a thin smear of beef tallow both work. Mix equal parts kosher salt and 16‑mesh black pepper; optionally add a small pinch of granulated garlic. Apply an even, confident coat on all sides, letting some salt and pepper stick to the trimmed edges. Let the ribs sit at room temp 20–30 minutes while you stabilize the pit so the salt can start to dissolve.

Fire Setup and Wood Management at 285°F

Run a clean, hot fire. In an offset, build a modest charcoal bed, then feed seasoned post oak splits about wrist‑thick. Keep your stack fully open and control heat with the size of the fire and the firebox door. Aim for thin, blue smoke and a steady 285°F/140°C at grate level where the ribs will sit. Add a split every 30–60 minutes as needed to maintain temp. A small water pan near the firebox side can smooth fluctuations but is optional if your fire is clean.

The Cook: Step-by-Step

Place ribs bone‑side down, thicker end toward the fire. Cook at 285°F/140°C. For the first 2 hours, avoid opening the lid; you’re setting color and bark. After 2–3 hours, start monitoring color and surface feel. If the surface looks dry or dusty, lightly spritz with a 50/50 water and apple cider vinegar mix every 45–60 minutes; don’t soak the bark. Expect the internal to move into the stall around 165–175°F (74–79°C). When the bark is set—dark, matte, and doesn’t wipe off—and internal is typically 175–185°F (79–85°C), you’re ready to wrap.

Wrap, Finish, and Rest

Wrap tightly in unwaxed butcher paper to protect bark while finishing the render; foil works but softens bark more. Return to the pit at 285°F/140°C and cook until probe tender, 200–210°F (93–99°C) in the thickest meat between bones. Don’t chase a single number; use a thin probe or skewer—when it slides in with butter‑like resistance throughout, you’re there. Total cook time is usually 6–8 hours depending on thickness and pit behavior. Vent steam for 5 minutes, then rewrap and rest in a dry cooler or 150–165°F (66–74°C) holding drawer for 1–2 hours to relax the collagen and keep juices in the meat.

Slicing and Serving

Slice between the bones into individual ribs. A finished rib should show 1/2–3/4 inch (12–20 mm) of bone pullback, a firm bark, and a gentle wobble when you lift it. Serve with pickles, white onion, and white bread. Sauce is optional; if you use one, keep it light so the oak and pepper can speak. Plan on one rib per hearty eater; they’re rich.

Troubleshooting

Bark too dark early? Your fire’s dirty or too hot at the grate; reduce split size, increase airflow, and back the rack away from the firebox. Stubborn stall? Wrap once bark is set rather than waiting out the plateau. Tight, squeaky bites at 203°F? Keep cooking; it needs more collagen conversion, not more moisture—probe again every 10–15 minutes. Greasy mouthfeel? You likely undercooked; rendered fat should be liquid and the connective tissue gelatinous. Dry edges? Trim thinner bits before cooking and aim the thin end away from the fire or shield with a flap of paper.

Food Safety and Storage

Handle raw beef and seasonings with clean hands and separate cutting boards. Keep the pit hot and the smoke clean; don’t leave raw ribs at room temperature longer than necessary. After cooking, hold above 140°F/60°C if you’re delaying service. Once sliced, cool leftovers quickly and refrigerate within 2 hours. Store refrigerated 3–4 days or freeze up to 3 months. Reheat gently, covered, to an internal 165°F/74°C; adding a splash of beef tallow or broth helps preserve texture.

Notes

• Probe tender beats a number: finish anywhere from 200–210°F (93–99°C) when a thin probe slides in with little resistance between bones.
• Leave the bone-side membrane on to keep the rack intact; it won’t ruin texture like pork rib membrane.
• Run the stack fully open and tune heat with fire size for clean, thin blue smoke.
• If your salt brand is Morton Coarse, reduce volumetric salt compared to Diamond Crystal; density differs significantly.
• For a precision rub, target about 1.0–1.25% salt and 1.25–1.5% pepper by meat weight.
• Hold rested ribs above 140°F/60°C for food safety; don’t let them sit in the danger zone (40–130°F / 4–54°C) for more than 2 hours total.