Forget Smoking Brisket: This Flavorful Cut Of Beef Is Ready In A Fraction Of The Time

If you're passionate about Texas barbecue, you've probably had the life-changing experience that is tasting smoked brisket. Smoking a whole brisket is a rite of passage for barbecue devotees, but it's also a marathon. Between seasoning, managing the fire, and waiting hours for the collagen to finally break down, brisket requires as much time and commitment as a long-term relationship. If you're craving a big beef project without the all-day investment, consider short ribs.

The best beef short ribs come from the chuck because they have everything that brisket lovers swoon over: Plenty of fat, connective tissue, and big beefy flavor. Short ribs are also smaller than a brisket, so heat can penetrate the ribs more quickly and collagen can break down faster. Brisket is one of the toughest cuts on a cow, which is why it requires so much mollycoddling and babysitting. It's also why grilling brisket is a major mistake. Smoking brisket takes 10-12 hours to reach tender perfection, but short ribs can be ready in between four and five hours in the smoker.

Happily, that shorter cook time doesn't mean less flavor. Short ribs' higher fat content gives you a velvety texture while the bones add extra depth as they cook. More and more chefs and home cooks are becoming fans of short ribs because they deliver maximum payoff with way less waiting around. There's some common mistakes everyone makes when cooking short ribs, so be sure to do your research before you start smoking — you want English-cut, bone-in short ribs for smoking. Flanken-cut short ribs for Korean barbecue are a little different. They should be grilled hot and fast, getting that lovely char and caramelization in minutes while still staying juicy inside.

Unlike brisket, short ribs don't need aggressive trimming, but you should remove any tough connective tissue (called silver skin) and leave a thin, even layer of fat on top. Keep the rub simple so your beef can speak. Begin by preheating your smoker between 225 and 275 degrees Fahrenheit (recipes vary). Four to five hours in a smoker is enough to infuse ribs with flavor while still allowing the fat and collagen to render properly. There's also less risk of drying them out compared to brisket. 

Once your ribs are in, spraying your ribs with water or apple juice every hour can help them stay super moist. When the internal temperature of the meat hits roughly 170 to 180 degrees, that's your cue to wrap, as the ribs should have a crusty bark formed by now. Lay the ribs on a large sheet of butcher paper and wrap tightly. Return them to the smoker and continue cooking until the meat hits 200 degrees and your skewer slides into the beef like warm butter. 

When you want big beef flavor without the extra-long wait, short ribs are a solid brisket alternative that won't sacrifice your pitmaster satisfaction. Serve your smoked short ribs with classic barbecue sides like creamy coleslaw, potato salad, and cast iron mac and cheese. They are also delicious served with sautéed asparagus, mashed potatoes, and demi-glace (or gravy) in the winter.