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Ingredients
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4 beef plate short ribs
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2 tbsp. kosher salt
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0.5 cup yellow mustard
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2 tbsp. Worcestershire sauce
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0.5 cup beef seasoning blend or Magic Dust
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optional: beer, vinegar or water for spritzing
Mike Mills' Magic Dust
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0.5 cup paprika
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0.25 cup kosher salt, finely ground
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0.25 cup sugar
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0.25 cup powdered mustard
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0.25 cup chili powder
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0.25 cup ground cumin
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2 tbsp. ground black pepper
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0.25 cup granulated garlic
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2 tbsp. cayenne pepper
1 Food Prep
Begin a dry brine by sprinkling the ribs evenly on all sides with kosher salt. Then place the ribs on a wire rack with a baking sheet underneath. Refrigerate the ribs, uncovered, for 12 to 24 hours. This gives the salt time to work its way into the meat.
- When you’re ready to cook the ribs, remove them from the refrigerator and wash away any salt from the dry-brine, and pat them dry.
- Next, combine the mustard and Worcestershire sauce, and slather the ribs on all sides with the mixture.
- Finally, liberally season the ribs with your favorite beef rub or prepare Mike Mills’ Magic Dust (optional). Feel free to adjust the salt levels to taste.
2 Grill Prep
- Fuel: We recommend Kingsford® Hardwood Pellets
- Temp: 275°F (Low Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
3 The Cook
- Place the thermometer probe into the thickest part of the ribs without touching any bones and position it at the center of your pellet grill.
- After the first 5 hours, you can start to spritz, if you like, with beer, vinegar or water, giving the ribs a spray every 30 to 45 minutes, for the next 3 hours.
- Continue to cook the ribs until they reach an internal temperature of 195°F, and the meat pulls back significantly from the bone.
- Remove the ribs from the grill.
- If you like chewier ribs, allow the meat to rest for 30 to 45 minutes covered with aluminum foil, then serve.
- If you prefer your ribs fall-off-the-bone tender, return them to the smoker, and continue cooking until the meat reaches 203°F to 205°F. You’ll be able to insert a toothpick or skewer like a hot knife through butter.
- Allow the meat to rest for 30 to 45 minutes, then serve — no sauce is necessary.
For safe meat preparation, reference the USDA website.
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