Bone-Gnawing Good Ribs

You thought only your dog would gnaw a bone—until these showed up. With nearly a pound of rich, meaty chuck short rib on each bone, you’ll be licking your fingers and wishing there were more.

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What You’ll Need

• TriTails Beef Chuck Short Ribs (thawed)

• Your favorite BBQ sauce

• Dry rub or seasoning blend of choice

• Optional: liquid smoke (if you don’t have a smoker)

• Optional: wood chips for smoking

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Ranch-Tested Cooking Method: Low & Slow

Step 1: Prep the Meat

• Thaw ribs fully.

• Rub generously with your spice blend and slather with BBQ sauce. If you're skipping the smoker, add a little liquid smoke into the mix.

Step 2: Smoke (Optional)

• Got a smoker? Fire it up with your favorite wood (we like oak or hickory) and smoke the ribs at 225ºF for 45 minutes to 1 hour, or until they develop a nice bark and a color change.

• No smoker? No worries. Just move to the next step.

Step 3: Braise Low & Slow

• Place ribs in a deep roasting pan with ½ to 1 inch of water in the bottom. Cover tightly with foil to trap moisture.

• Bake at 205ºF for 6–8 hours. If you smoked them first, cut the time to 5–6 hours.

• You’ll know they’re ready when the meat pulls away from the bone with barely any effort.

Step 4: Rest & Serve

• Let the ribs rest uncovered for 5–10 minutes. Slice between the bones and serve with your favorite sides—or just eat them caveman-style.

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Tips from the Ranch

• Don’t let them dry out. Keep the pan covered and check the liquid halfway through if needed.

• Want extra sauce? Heat some on the side for dipping.

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Got a rib recipe of your own? We’d love to try it! Email us at helen@tritailsbeef.com or leave a comment below.

Say your prayers, kiss the cook, and gnaw like nobody’s watchin’.