How to Cook Beef Ribs with the Smokin' Elk
Great for beginners looking to get into low and slow smoking, beef short ribs are simpler to make but still have all the flavour, bark and tenderness of bigger cuts like brisket. The Smokin’ Elk shows us how to cook beef ribs on the BBQ, ensuring they’re perfectly juicy and tender.
Before you dive into cooking low and slow, you need to understand that cooking to temperature is very much a game changer. Certain meats like poultry are only safe once they hit a certain temperature, but others like low and slow cuts need to be taken way beyond the recommended temperature if you want them to break down and melt in the mouth.
But before you tackle the big cuts, why not try some beef short ribs? They’re cheaper, quicker and easier to cook than brisket, but the end result is just as good. Plus they’re a great way to hone your BBQ skills without breaking the bank.
Pork is safe to eat at 63°C. But if you want pulled pork, you need to take this all the way up to 93°C+. This is when all of the connective tissue has had time to break down, resulting in soft, succulent meat. The same goes for beef brisket. Forget 55°C for medium rare — brisket is no good medium rare. It takes time, love and science to take it all the way to smoky, juicy perfection. Usually this is at around 95°C.
You want to cook your ribs to around 93°C before checking them for tenderness. If monitoring the temperature of your pit, you’re looking to keep this at around 150°C.