Beef Short Ribs on the Pellet Grill

Beef Short Ribs on the Pellet Grill




Locally sourced beef short ribs smoked on the Grilla Silverbac Pellet Grill, no wrap, seasoned with Swine Life Prime Beef Rub.

#BeefRibs #ShortRibs #SwineLife

Locally Raised Beef Short Ribs

I love ribs, I love beef…. So you know I love Beef Short Ribs!

***What You Need***
Beef Short Ribs
The Best BEEF Rub on the Planet (Prime Beef)
A couple hours and friends to enjoy!

First thing first… these ribs are from a local farm that I picked up from our local farmers market. Now this recipe will work with any beef rib but I wanted to try some local beef and definitely support local.

I removed the ribs from the package and lightly trimmed them. I removed any and all silver skin or anything that did not look like it would render.

I seasoned the ribs with “Prime Beef” and allowed them to sit while the pit came up to temp.

For this recipe we cooked on our Grilla Grills Silverbac. We ran the pit at 250 degrees with some Bear Mountain Pellets. Once the pit came up to temp, the ribs were put on.

After about 3 hours, we used our Thermoworks DOT to monitor the temps. We are going to cook these ribs until an internal temp of 205.

While we were in the pit, we put a saucepan with some KeriGold butter. Once it melted we would baste the ribs about every 30 minutes until they reached 205.

We rested the ribs in butcher paper and butter for about 45 minutes and then it was time to enjoy! These ribs were packed full of moisture and tasted great. They did have a different texture than other beef ribs I have tried but still were awesome!

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50 replies
  1. jim palmer
    jim palmer says:

    Anyone – I got some bison back ribs and wanna do em on my Traeger. Obviously very lean. Any suggestions? My though was just rub, smoke low at 225 for a couple hours, then paper wrap with maybe a little tallow, cook until tender. Or smoke, then foil pan with some braising liquid and veges in the bottom. What say you?

    Reply
  2. Nick Ash
    Nick Ash says:

    Usually white people cook their grill meat half cook or medium rear as they call it but this guy ribs look well cooked and delicious with nice bark and presentation… Well done sir!

    Reply
  3. Mike Potapa
    Mike Potapa says:

    Great video! Just ordered some of the Prime Beef rub and Mississippi Grit. I use the Mississippi Grind all the time and it’s awesome! I’ll be making the tailgating steak and cheese sandwiches that Malcolm just did. Being a Detroit Lion’s fan we need all the good food we can get!

    Reply
  4. curtis rogers
    curtis rogers says:

    I followed your process in this video to cook my first wagyu beef dino ribs I ordered from Black Hawk Farms on my Grilla Chimp Pellet grill. I melted the butter on the grill and basted starting at about 175, man what a great and easy cook. The flavor was amazing, my kids and grand kids came over and they loved it too. Thanks and keep up the great videos. I love your down to earth easy to follow cooks. Your Parm Garlic chicken wings recipe is my go to wing recipe.

    Reply
  5. Mike R
    Mike R says:

    One thing I don’t like about beef ribs is the excessive amount of fat in them. I got some grass fed ribs from a local rancher and they were the best I’ve ever tasted!!

    Reply

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