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+ servings

Smoked Beef Short Ribs

time and patience will reward you!
Course Dinner
Cuisine Australian, BBQ, Worldwide
Keyword cilantro chimichurri, short ribs, smoked short ribs, smoking beef ribs
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 6 people
Calories 206kcal
Author AnotherFoodBlogger


  • BBQ
  • Chopping board
  • Chef Knives
  • Blender
  • Measuring utensils
  • saucepan


  • 2 racks short ribs 4-5kg (5 ribs)
  • 2 tbsp olive oil
  • BBQ rub see tips

Cauliflower Puree

  • 700 g cauliflower cut into bite sized florets
  • 2 cloves garlic crushed
  • 1/2 brown onion diced
  • 30 g butter
  • 225 ml milk
  • 225 ml vegetable stock
  • salt


  • 1 handful coriander incl stalks
  • 1 handful parsley ½ amount of coriander
  • 1 tsp oregano
  • 1 tbsp red wine vinegar
  • salt & pepper
  • 1 tsp chilli flakes
  • 3 tbsp olive oil
  • 1/2 tsp ginger grated
  • 1 jalapeno diced
  • 1 tbsp lime juice
  • 1 spring onion sliced finely



Short Ribs

  • Remove the membrane from the back of the ribs – the side where the bones are. To do this use a sharp knife to gently pierce the membrane and using a piece of kitchen towel you can just pull it off in one movement -hopefully!
  • Rub the short ribs in the olive oil and cover with your favourite BBQ rub
  • Set your smoker/BBQ for indirect cooking (130c) – if using an offset this is done for you! If using a kettle BBQ then use the snake method. I used hickory wood for this smoke but you can choose your preferred wood chunks
  • Smoke the ribs on the BBQ for 4-6 hours (see tips) or until internal temp is 93c
  • Once the ribs hit 80c, wrap them in foil for the remainder of the cook

Cauliflower Puree

  • Cook the onion & garlic on medium heat with the butter in a medium sized saucepan
  • Once soft (2-3 minutes), add cauliflower, milk, stock & salt
  • Bring to a simmer on low heat and cover/cook for 5-6 minutes
  • Remove the lid and allow to simmer for 15-20 minutes until most of the liquid as evaporated and cauliflower looks almost mushy
  • Blend until smooth and


  • Place all ingredients (EXCEPT spring onions) into a small food processor and blend together. You may want/need more oil but that’s personal preference if you want a runnier chimichurri
  • Remove from blender and add chopped spring onions
  • Store in fridge until ready to use



  • it’s important to cook the ribs at 120-140c so that it cooks low n slow – this gives a chance for all the fat to melt and the meat to soften
  • during the cooking process, you should spritz/spray the ribs after 1 hour and then every hour of the cook. This helps to keep it moist and for the exterior to soak up the smoke from the wood
  • resting the meat is INCREDIBLY important – this allows all the juices to redistribute keeping the meat juicy and moist
  • 93c is the internal temperature you are looking for but it’s about touch/feel. Your probe should be able to go through the ribs like butter – use the temperature as a guideline and your probe as gospel!
  • on average short ribs will take 4-6 hours to cook but sometimes it can be quicker or slower. When cooking low n slow timing is never exact.
  • if your cook finishes quicker than expected then wrap it tightly in a few layers of foil, wrap in a towel and leave it in a cooler or cooler bag. It will keep for 1- 2 hours at the desired temperature


Calories: 206kcal | Carbohydrates: 11g | Protein: 4g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 4mg | Sodium: 257mg | Potassium: 479mg | Fiber: 3g | Sugar: 5g | Vitamin A: 605IU | Vitamin C: 74mg | Calcium: 84mg | Iron: 1mg