Beef short ribs (Texas-style)

beef-short-ribs · verified system recipe · Central Texas style — hand-curated

Pit temp
275°F
Pull at
203°F
Total time
~8.8 hr

Phase timeline

480m
45m
Smoke (bare)Resttotal: 8h 45m

Step-by-step

  1. 1. Smoke (bare)

    → 203°F · ~480 min

    275°F pit, post oak. SPG only. No wrap — let the bark set hard.

  2. 2. Rest

    ~45 min

    Vent in cooler. Probe should slide into the meat between bones like warm butter.

Rub
Coarse kosher salt + 16-mesh black pepper + a touch of garlic powder
Rest method
vented_cooler
Minimum rest
45 min

📐 Scale for guests

Target weight
4.0 lb
1 lb/guest
Cuts needed
1
~5 lb per cut
Cook time / cut
8h 0m
+ 45m rest

Each cut cooks at its own rate — even if you double up, plan the same hours. For very large crowds, run multiple cuts in parallel and stagger by 30 min.

🎯 Adjusted for your pit

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