Beef Short Ribs

Until a few years ago, these beefy beauties weren't well known outside of a few spots in Texas, which is just a darned shame. But luckily for everyone outside of Texas, they've started to take the barbecue world by storm. If you need a bit of convincing why you ought to give these a try, they're sometimes nicknamed "brisket on the bone" for their tender, fall-apart texture. Even though you can use any rub you like, the're traditionally made with simple seasonings to allow their natural flavor to shine through. Just like brisket and other smoked meats, these ribs should be wrapped partway through the cook to preserve some of those tasty juices and to help you get through the infamous stall. Instead of having to constantly watch for that slowdown, wouldn't you rather go about your day and just get a heads up when it's a good time to wrap? Well hey, that's where the MEATER app's custom alerts come in! The basic salt and pepper seasoning makes these ribs pretty versatile, and you can use any of your favorite barbecue staples on the side. If you'd like our two cents, you can balance out your beef with a lighter dish like salad, or some kind of carb like Texas toast or garlic bread (or garlic Texas toast!). Nothing beats a cold beer at a barbecue, and we recommend an IPA to cut through the fat of the beef ribs, or a stout to enhance the rich and smoky flavor of the meat.