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.
What You’ll Need
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Your favorite BBQ sauce
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Dry rub or seasoning blend of choice
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Optional: liquid smoke (if you don’t have a smoker)
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Optional: wood chips for smoking
Ranch-Tested Cooking Method: Low & Slow
Step 1: Prep the Meat
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Thaw ribs fully.
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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)
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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.
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No smoker? No worries. Just move to the next step.
Step 3: Braise Low & Slow
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Place ribs in a deep roasting pan with ½ to 1 inch of water in the bottom. Cover tightly with foil to trap moisture.
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Bake at 205ºF for 6–8 hours. If you smoked them first, cut the time to 5–6 hours.
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You’ll know they’re ready when the meat pulls away from the bone with barely any effort.
Step 4: Rest & Serve
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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.
Tips from the Ranch
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Don’t let them dry out. Keep the pan covered and check the liquid halfway through if needed.
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Want extra sauce? Heat some on the side for dipping.
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’.
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