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Slow-Smoked Ribs

It takes time and patience, but these beef ribs are worth the wait.

Servings: 4-6 Prep Time: 10 minutes Total Time: 15 hours



  • 3.5 pounds of beef ribs
  • Salt and pepper
  • 2 shallow metal pans
  • Charcoal (we recommend royal oak natural wood lumps)
  • 3 quarts oak or hickory wood chips, soak half of the chips in water


Season the ribs liberally with salt. Place them on a wire rack in an oven that has not been turned on.

Line a shallow metal pan with two layers of tin foil and add the charcoal. Ignite the charcoal and let it burn until it’s white hot. Sprinkle the dry wood chips and soaked wood chips over the charcoal until they begin to smoke generously. Place the pan in the oven on a wire rack below the ribs. Let smoke for 4 hours.

Remove the short ribs from the oven, let them cool, and wrap them completely in tin foil. Discard the charcoal and wood chips from the metal pan, and then fill the pan with 2 inches of water. Preheat the oven to 275 degrees Fahrenheit. Once preheated, place the ribs back on oven rack, and place the water pan on a rack below them. Cook for 10 hours or until tender. Refill the water pan, as needed, so that it’s full during the entire cooking process.

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