Barbecue short ribs, now there’s some superior flavor. Taste which is available in good, tidy little packages even the wife can appreciate. I’ll tell you what, don’t buy the beef back ribs on the store.

Buy the brief ribs. You’ll be able to either go for the short (2-3 inch) riblets or go for those with the person bones; it is up to you. Now these BBQ short ribs have a lot more taste when cooked proper, but in addition they have more meat, fats, and that connective tissue and this will be tough if you don’t barbecue it correctly.

This connective tissue – or, collagen, is hard and sinewy when it is undercooked. However for those who take note of your temperatures, around one hundred sixty-170F, this will start to soften away and impart some scrumptious flavor to your BBQ quick ribs. Now you will want to lightly coat your ribs with some oil in order that your barbecue rub will stick to it. Coat them pretty good. Here at Chef Michael’s we use our Texas Fashion Mesquite for our BBQ short ribs. Not too candy and that good mesquite taste smoke.

Shortribs

Then, as with most things which we barbecue, we will wrap them up tightly and place them within the fridge for a couple of hours. For those who even have the time, overnight can be better.

Now when we are talking about ribs, particularly the ribs, our goal is to get each the rib meat scorching enough so that the fats and the connective tissue starts to melt away. This can be round 190F. Not more than that. You may even stop at 180F since after you pull it off of the grill and let it relaxation for a few minutes it will proceed to cook.

Now for the fire, after it has heated up you may throw your soaked wood chips on there and let the smoke do it’s job. The whole process can take about four to five hours if you are smoking these BBQ short ribs. But it is so definitely worth the wait. And as always, towards the top if while you need to slather on a few of your own home-made BBQ sauce – if that is the way you wish to go with your barbecue ribs.