Smoked short ribs are beef ribs that have been seasoned and slow-cooked in a smoker. Short ribs come from the beef plate, which is located near the belly of the cow. Smoking involves cooking the meat over low heat for an extended period, typically with the addition of wood smoke to impart a rich and smoky flavor.
The process of smoking involves using indirect heat, and the ribs are cooked at a low temperature for several hours. This slow cooking allows the collagen in the meat to break down, resulting in tender and flavorful ribs. The smoke from the wood adds a distinct smokiness to the meat, enhancing its overall taste.
Before smoking, the short ribs are often seasoned with a dry rub or marinade to add flavor. Common seasonings include a mix of salt, pepper, garlic, onion powder, paprika, and other spices. Some people also use a barbecue sauce or glaze during the smoking process to add a sweet and tangy finish.
