Hearty Smoked Short Rib Dinner

Smoked this in my brick pit (favorite) because I had a little time on a holiday weekend remembering the sevice men and women. If it weren’t for them we’d be living as we’re told or in search of a cat to eat. I can only pray God will fix those I can’t and grateful for our outer layer protecting us. God bless America! Keep reading
Brick pits are cool because they hold heat so well and keep the Texas heat out so the temps stay somewhat stable. You still have to tinker with the heat source quite a bit in the beginning and sometimes air but once you get to your spot it’s just paying attention throughout the smoke. They make sort of a sweltering no outside interference pit. I kept the pit air between 200-230 throughout and pulled the ribs when the internal temp popped 190. Almost always your internal temp will seem to stall around 160. Hang in there that’s when the most magic is is being applied. It takes a lot of time considering how close target pit air and target internal meat temp. If my target air was 230-250 it obviously shrinks the smoke time. Which would be better? Only your mouth can decide. When finished, your beef short ribs will be rich with a deep meat flavor.
Course Main Course
Cuisine Southern, Texan
Prep Time 12 hours 10 minutes
Cook Time 10 hours
Sides 30 minutes
Servings 2
Calories 1007
Author Shawn
Cost $15



Beef Short Ribs

Sauteed Buttons

  • 8 oz white mushroom
  • 3 tbs butter
  • 4 tsp garlic coarse chopped
  • 1/2 tsp salt

Garlic Mashed Potato

  • 8 oz potato russet
  • 1 cup milk
  • 4 tbs butter
  • 4 tsp garlic coarse chopped
  • 1/2 tsp salt


Beef Short Ribs

  • 12 to 24 hours ahead cover the ribs with Dawgs Bark put in Ziploc or something and place in the refrigerator. (optional)
  • Get your cooking vessel stable temperature 200-230 and light smoke. If using the oven then set at 220 or 230 if it doesn't go that low.
  • Place Short Ribs bone down with a thermometer lead halfway in the fattest rib. Not touching the bone.
  • Close up your BBQ pit and monitor temperature every hour. Don’t look at meat, it’s fine.
  • When the meat hits 160 open up pit and wrap short ribs on foil probe still installed. Close the pit.
  • Things will get impatient hang in there.
  • When the meat thermometer hits 190 keep probe in, and set on counter for 2 hours or the rib is 130 degrees.


  • With a fork carefully slightly stab the potato 4 Xs longways on 4 sides.
  • Potato on plate and microwave 5 minutes. Roll potato over and cook 5 more minutes.
  • Let potato cool.
  • In a medium-low heat pan 250° to 324° and drop in 4 tbs of butter.
  • When melted drop in 4 tsp garlic and 1/2 tsp salt.
  • Cook until slightly brown and pour off in a medium sized bowl for mashing potato.
  • Place pan back on medium-low, add 4 tbs butter, 4 tsp garlic, and salt.
  • In about 3 minutes add cleaned mushrooms.
  • Saute mushrooms until they are at your desired tenderness.
  • Add 1/2 cup of water and couple shots of Worcestershire sauce and meat drippings in the foil.
  • Simmer out the water until you have condensed gravy about 10 minutes. Turn off heat.
  • Peel the skin off the potato and smash with the butter garlic we poured in bowl.
  • Mash to your consistency then add 1 cup of milk.
  • Mash a little more and set aside. At this spot the more you mash the more you will have to add more milk.
  • Plate up your dinner and pour the mushroom gravy all over.


Used cheaper short ribs that cost about ten bucks. Try to find a pack that are relatively all the same size and nice marbling. You can buy the high dollar too.


Serving: 355g | Calories: 1007kcal | Carbohydrates: 36g | Protein: 59g | Fat: 70g | Saturated Fat: 39g | Cholesterol: 266mg | Sodium: 6331mg | Potassium: 2016mg | Fiber: 5g | Sugar: 13g | Vitamin A: 1465IU | Vitamin C: 18.8mg | Calcium: 249mg | Iron: 10.5mg