Beef Short Rib Tomahawk
This elegant version of beef short ribs will certainly wow your guests. These Beef Short Rib Tomahawks are smoked hot and fast and ready for dinner in under 3 hours.
Equipment
- Butcher's Twine
Ingredients
- 4 Beef Short Ribs or one Beef Rib Plate
- ½ Cup Beef, Brisket, or SPG rub
Instructions
- Trim the excess fat from the ribs and remove the membrane from the back of the ribs if present. If they came as a plate, cut between the bones to separate into individual ribs. Using a sharp knife, start from the smaller bone end of the ribs and separate the meat from the bone, cutting about ⅔-3/4 of the way up the bone. Repeat with the remaining ribs.
- Season the ribs with your desired seasoning then roll the meat up the bone. Tie with butchers twine and season with additional rub. Cover the exposed bones with foil.
- Preheat a smoker or grill to 300 degrees. Cook over indirect heat rotating and flipping about every 30 minutes. If desired wrap with foil once you have achieved a nice crust on the meat. If you are cooking at 300 degrees and wrapping expect the cook to take about 2-3 hours. If you choose not to wrap or cook at a lower temp it will take additional time to cook. Ideally remove the meat when it probes tender or reaches an internal temp of about 207 degrees (when cooking at 300 degrees).
- Remove the ribs from the smoker and let rest for about 5 minutes before serving.
Nutrition
Calories: 29kcalCarbohydrates: 6gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 3mgPotassium: 63mgFiber: 1gSugar: 1gVitamin A: 230IUVitamin C: 1mgCalcium: 87mgIron: 3mg
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