Pork Short Ribs

Prepare the Ribs:

Take the pork short ribs and generously season them with Chudrub or your favorite seasoning, making sure to coat all sides evenly. Let the ribs sit for a few minutes to allow the flavors to penetrate the meat.

Fire up the Smoker:

Fire up your smoker to a temperature of around 275-300 degrees Fahrenheit (135-150 degrees Celsius).

Smoke the Ribs:

Place the seasoned pork short ribs directly on the smoker grates. Close the lid and let them smoke for about 2 hours.

First Flip:

After the initial 2 hours, carefully flip the ribs to ensure even cooking on both sides. Close the lid and continue smoking for another hour.

Second Flip:

Flip the ribs back over to their original position. Let them cook for another 15-20 minutes.

Wrap the Ribs:

Remove the ribs from the smoker and place them meat-side down on a sheet of aluminum foil. Wrap the ribs tightly in the foil to create a sealed packet.

Continue Smoking:

Return the wrapped ribs to the smoker, meat-side down, and let them smoke for about an additional hour.

Check for Doneness:

The ribs should now be probbin tender, which means a meat probe or skewer easily slides into the meat without resistance. Additionally, the internal temperature should reach around 200 degrees Fahrenheit (93 degrees Celsius) for perfectly tender ribs.

Rest the Ribs:

Once the ribs are done, remove them from the smoker and let them rest for a few minutes. This allows the juices to redistribute within the meat and ensures a juicy and flavorful result.

Serve and Enjoy:

Unwrap the pork short ribs, slice them as desired, and serve. If you prefer, you can add your favorite barbecue sauce for an extra burst of flavor. Enjoy your delicious smoked pork short ribs with your favorite sides!

Note: Cooking times may vary based on the size and thickness of the ribs, so use a meat thermometer to check for doneness to ensure perfect results.