Meaty, bone-in ribs cut from the plate or chuck. Heavily marbled with fat and connective tissue. One of the most dramatic BBQ cuts — massive bones, rich flavour, and incredible bark when smoked properly.
Short ribs are thick, meaty ribs taken from the plate or chuck section of the beef. They include a substantial amount of bone, surrounded by richly marbled meat and connective tissue. This cut benefits from slow, low-temperature cooking to break down the collagen and render the fat, resulting in tender, flavourful meat. When cooking short ribs over fire, a low and slow approach works best. Maintain a steady temperature around 110-120°C, ideally using indirect heat and some smoke for flavour. Plan for several hours - typically 5 to 6 - to allow the meat to become tender while developing a deep bark. Wrapping in foil during the latter part of cooking can help retain moisture without sacrificing the crust. When selecting short ribs, look for a good balance of meat to bone and plenty of visible marbling. Avoid cuts that appear overly lean or have excessive sinew, as these will be tougher and drier. It’s important not to rush the cooking process; trying to cook short ribs quickly will result in tough, chewy meat rather than the rich, tender texture this cut is known for.