Smoke BBQ Beef Short Ribs (from Costco!) in your Kamado Egg BBQ for Spoon Soft Heaven!
Today, I'm smoking some amazing beef short ribs, (Costco 'finest' - and they are actually pretty good with lots of marbling), in my trusty Kamado Egg Smojker. We aim for (and achieve) the tenderest BBQ beef short ribs that can be cut using a spoon for fall-off-the-bone deliciousness, infused with real oak smoke flavor.
Before we fire things up, let's gather our supplies:
Costco Beef Short Ribs (we'll chat about trimming in a sec)
Kamado Egg (or similar ceramic grill)
Lump Charcoal
Oak Logs (split for good airflow)
BBQ Meat Thermometer / Airflow Control System
Aluminum Foil Pan (optional)
Butcher Paper (for the wrap)
Apple Cider Vinegar Spray Bottle (optional)
Prepping the Beef Short Ribs:
Those Costco short ribs are fantastic, but they might have some extra silver skin. You can remove any excess fat and silver skin for maximum smoke penetration and even cooking.
Seasoning for Success:
Now comes the fun part - the rub! We'll discuss different options for creating a fantastic crust, whether you prefer a store-bought rub or a custom blend. My tips for getting that rub to stick for maximum flavor payoff is my SSPPG (Special Salt Pepper Paprika Garlic)
4 parts pink salt
4 parts crushed black pepper
1 part smoked paprika
1 part garlic powder
Using Kamado Egg Smoker for Offset Smoker Taste Results:
Getting your smoker dialed in! We walkthrough setting up your Kamado Egg for low and slow cooking with charcoal and oak logs, using my unique mini-burn barrel technique to create a good half load of burning oak wood embers for authentic oak smoked flavour from your Kamado Egg Smoker but with a LONG cook time when combined with charcoal as well.
We aim for a consistent temperature around 225-250°F (107-121°C).
Smoke & Patience:
Once the smoker is happy, it's time for the star of the show - the beef short ribs! We'll discuss indirect cooking methods and how to position the ribs for optimal smoke exposure. I'll also share some secrets to maintaining consistent smoke and temperature throughout the cook.
The Stall is Real (But We Got This):
There's a point during low and slow cooking where the internal temperature seems to stall. Don't panic! I'll show you how to identify the stall (using a WIFI temperature probe with fan for controlling the temp in the Kamado Egg Smoker BBQ easily) and assure you that deliciousness awaits.
The Big Reveal
The moment you've been waiting for - checking for doneness! We'll use a high-quality meat thermometer to ensure our ribs are at that perfect spoon-soft stage. I'll also show you can show off the tenderness of your BBQ beef short ribs using using a spoon cutting test to confirm tenderness.
Now, for the grand finale! We'll unveil these beauties, glistening with smokey goodness. At this point, you can enjoy them pure and simple, or I'll show you some optional ways to intensify with the wrap stage by adding in tallow & beef broth for extra flavor punch.
So, fire up your Kamado Egg, grab some Costco beef short ribs, and get ready for some seriously delicious BBQ! Let's smoke some amazing ribs together!
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