25/07/2026
There’s something special about beef short ribs.
Start with a great piece of meat, these dinos came from Hythe Butchers give it a generous coating of Beaver Creek Cabin Rub (or your favourite beef rub), then let the smoker do the hard work.
We cooked these low and slow at 240°F over beech wood, although hickory, oak or cherry all work beautifully.
Around four hours in, the bark starts to set and the meat begins to pull back from the bone. That’s the point where patience really matters.
Eight to twelve hours later… a beautiful dark bark, tender enough to fall away from the bone but still holding together.
No tricks. No shortcuts. Just good beef, good smoke and a balanced rub.
🥃🔥 Small Batch. Big Flavour.
