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Dirty Cow Short Ribs

  • Beef
Time6 Hours Time4 TimeAmerican
Dirty Cow Short Ribs

Craving melt-in-your-mouth, smoky perfection? These Beef Short Ribs seasoned with Black Gold and Dirty Cow blends are the ultimate BBQ treat. Slow-smoked over oak or hickory until they reach tender, juicy nirvana, they pair perfectly with coleslaw and pickles for a seriously indulgent feast. Get the smoker ready—these ribs are all about flavor, not Instagram fame!

ingredients

  • x2 3 Bone beef rib racks
  • 4 tbsp Black Gold seasoning
  • 1 tbsp Dirty Cow seasoning


To serve: Coleslaw & pickles

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Directions

  1. Trim the beef rib racks by removing the membrane from the underside and any excess fat from the top.
  2. Season the ribs generously with Black Gold and Dirty Cow seasoning blends.
  3. Preheat your smoker to 120°C (248°F) and use Oak or Hickory wood for flavor.
  4. Smoke the ribs low and slow until they reach an internal temperature of 92°C (198°F).
  5. Once cooked, wrap the ribs in foil and rest them in a warm spot for about an hour.
  6. Slice the ribs individually, but resist squeezing out the juices for the sake of photos—let the flavor shine when you eat!

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