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DSF short ribs

Beef dry rub

Yellow mustard

Mesquite wood chips

¼ cup apple cider vinegar


Startup smoker, add water to the pan, set to a temperature of 225F and let preheat for about 30 minutes.

Take the ribs out of the package and remove the fascia (silver skin, tough part) from the bone side of the rib. You don’t have to do this step now but it makes the eating experience better later. Once the ribs have been prepared, put them on a baking sheet bone side up. Put a little yellow mustard on the backs of each rib and rub it to make sure it is well coated. Add the Beef Dry rub to the rib and make sure it is well coated. Flip the ribs over and to the same to the top (meatier side) of the rib, make sure all sides are coated.


Put the ribs on the smoker rack and add wood chips to the smoker. I usually leave the chips dry to create smoke faster. A combination of half dry half soaked chips would work as well. Let the ribs smoke for 3 hours making sure smoke is coming out of the smoker at all times.


After 3 hours place the ribs into aluminum foil and add ¼ cup apple cider vinegar to the foil. Make sure the foil is wrapped tight, not allowing any of the steam that will be created to escape. Put the foil back into the smoker for another 2 hours. After the time is up, remove the foil with the ribs in it and allow to cool for 10-15 minutes. Open the foil and enjoy your ribs!

CROCKPOT SHORT RIBS (borrowed from Campbell's Soup Recipe Book)

3 lbs DSF short ribs

2 Tbsp packed brown sugar

3 cloves garlic, minced

1 tsp dried thyme leaves, crushed

¼ cup flour

1 can (10.5 oz) Campbell’s Condensed French Onion Soup

1 bottle (12 oz) dark ale or beer


Take the ribs out of the package and remove the fascia (silver skin, tough part) from the bone side of the rib. You don’t have to do this step now but it makes the eating experience better later. Once the ribs have been prepared, place them into the slow cooker. Add the brown sugar, garlic, thyme, and flour. Toss all of this together to coat the ribs. Stir the soup and ale in a bowl and pour over the ribs.


Cover and cook on LOW for 8-9 hours, or high for 4-5 hours. Serve with mashed potatoes or riced cauliflower.


4 lbs DSF short ribs

1 tsp salt
1 tsp black pepper
3 cups beef broth
1/4 cup worcestershire sauce
1 tsp garlic powder
1 tspeaspoon onion powder
1 sprig fresh rosemary

Season the short ribs with salt and pepper. Heat a large skillet over high heat. Sear the short ribs
on each of the 4 sides for about 60 seconds per side.
Pour the beef broth, worcestershire sauce, garlic powder, and onion powder into a slow cooker
and stir together. Place the short ribs into the liquid in the slow cooker.
Place rosemary sprig on top of meat and put the lid on. Cook on low for 6-8 hours, until meat is


Recipe borrowed from


4 lbs DSF short ribs

Salt and freshly ground pepper, for seasoning
2 Tbsp vegetable oil
2 slices bacon, finely chopped
1 large onion, finely chopped
3 garlic cloves, minced or pressed
1/2 cup dry red wine
1 cup beef broth
2 Tbsp tomato paste
1 Tbsp cornstarch
1 Tbsp water

Season ribs generously with salt and pepper. Select Saute to preheat the pressure cooking pot,
then add the oil. When oil is hot, brown the ribs in small batches, do not crowd. Remove to a
Add bacon to pressure cooking pot and cook until brown and crisp, stirring frequently. Add onion to pressure cooking pot and sauté until tender. Add garlic and cook 1 minute more.
Add the red wine to de-glaze the pot, scraping up any browned bits stuck on the bottom. Stir in the beef broth and tomato paste. Add the ribs back to the pot.
Lock lid in place. Select High Pressure and 40 minutes cook time.
When the cook time ends, use a natural pressure release, at least 10 minutes or more. Carefully remove the lid. Check ribs for doneness. If your ribs are not tender enough for your liking, return the lid and cook at High
Pressure for additional time until the meat is fall-off-the-bone tender.
When the ribs are cooked, use tongs to remove ribs to a platter and cover with foil to keep warm.
In a small bowl, combine cornstarch and water. Add to the liquid remaining in the cooking pot. Select Sauté
and bring to a boil, stirring constantly until liquid thickens. Turn the pressure cooker off.
Add the short ribs and stir to coat with the sauce. Put the lid back on the pressure cooker. Let the
ribs rest for about 10 minutes to absorb some of the sauce, stirring occasionally if sauce is still
Serve over mashed potatoes or noodles.

Recipe borrowed from


3 pounds DSF short ribs

2 Tbsp vegetable or high smoking point oil
Freshly ground black pepper
1 large onion, sliced
4 cloves garlic, minced
3 cups liquid, such as beer, wine, or low-sodium broth
2 to 4 sprigs fresh herbs, such as rosemary or thyme

Arrange a rack in the lower third of the oven, remove the racks above it, and heat to 325°F. Brush each short rib with the oil, then sprinkle generously with salt and pepper.
Heat a deep, wide Dutch oven or sauté pan over medium-high heat. Add the short ribs in one layer, leaving room between each and working in batches if necessary. Sear the short ribs without moving for several minutes on each side, letting them brown deeply. Use tongs to turn and sear all sides. This will take about 15 minutes total.
Turn the heat down to medium and add the onion and garlic around the browned short ribs. Let the onions cook until they soften, about 5 minutes. Add the liquid — beer, wine, or broth — and bring to a simmer.
After the liquid comes to a simmer, add the herb sprigs. Cover and place in the oven. (Alternately, this is the point where you can transfer to the slow cooker for 8 hours on the LOW setting, or continue cooking on very low heat on the stovetop.)

Braise in the oven until the meat is very tender and pulling away from the bone, 2 to 2 1/2 hours. When the meat is done, rest in a covered pan for 20 minutes before serving.

Recipe borrowed from


2 lbs DSF short ribs

1 Tbsp garlic powder
1 Tbsp ancho chili powder
1 tsp smoked paprika
½ tsp ground cumin
½ tsp kosher salt
1 Tbsp olive oil
2 tablespoons barbecue sauce, or to taste

In a small bowl, combine the brown sugar, garlic powder, chili powder, paprika, cumin, and salt. Add the oil and mix until a crumbly paste forms. Rub the spice mix all over the ribs and let rest for 1–2 hours at room temperature, or up to overnight in the fridge. If refrigerating the ribs, bring to room temperature before cooking.
Move the oven rack to the middle position and preheat oven to 250F. Line a baking sheet with aluminum foil and arrange ribs in a single layer on the foil. Top with another piece of foil and crimp the foil sheets together into a packet containing the ribs. Bake for 3 hours, then check on the ribs (they should be fall-off-the-bone tender and the internal temperature should be 203F at the thickest part). If they’re not ready, bake for another 30-60 minutes.
When the ribs are tender, remove from the oven and preheat the broiler. Return the ribs to the oven and broil until crisp on the outside, about 5 minutes. Lightly coat ribs in barbecue sauce.


Recipe borrowed from

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