Ingredients

4 pounds beef chuck short ribs, English cut, about 4 bones per rack
2 tablespoons kosher salt
1 tablespoon ground pepper
1 teaspoon minced onion
1 teaspoon garlic powder
1 teaspoon smoked paprika

Directions

Preheat the smoker to 225°F. Use your favorite wood chip flavor.

In a small bowl, mix all the rub ingredients together. Set aside.

Remove the ribs from packaging and pat dry with a paper towel.

Sprinkle the rub evenly on top of the ribs. Rub it in well to prevent it from falling off when the ribs are turned over. Repeat on all sides, and for all racks.

Add ribs to the smoker.

Cook until you reach an internal temperature of 160°F. In our pellet smoker, it takes about 7 hours. Time may vary if the ribs are smaller.

When the ribs reach an internal temperature of 160°F, they should have a nice milk chocolate color outer bark.
Then, increase the BBQ temperature to 275°F and cook ribs for an additional 2 hours.

After 2 hours, or when the internal temperature of the beef reaches 200°F, remove ribs from the heat. The bark should be a dark chocolate color.

Wrap the ribs in foil and let them rest for 45-60 minutes before slicing and serving.