This method is very simple, however, it allows for a couple of things: first, it allows you to enjoy the simple flavor of the meat and the smoke without overpowering rubs or marinades. Second, by wrapping the ribs and cooking them longer, they have a chance to cook in their own juice, this results in an ultra-tender rack of ribs. This combination of smoky flavor and falling-off- the-bone tenderness really makes for a great barbecued meat!
- Use a high quality smoking wood ( fruit or nut wood works best)
- Heat smoker to 250 degrees F with the wood inside so as to get it smoking really well
- Put thawed short ribs on the smoker for 2 hours. Place them curved side up so they retain as much juice as possible
- Wrap in aluminum foil and continue to smoke until very tender (usually one and a half to two hours)
