Smoked BBQ Costco Beef Short Ribs Recipe in Kamado Egg BBQ so tender, you can cut with a spoon!

Smoked BBQ Beef Short Ribs (from Costco!) in Kamado Egg BBQ so tender, you can cut with a spoon!

Today, I'm smoking some amazing beef short ribs, (Costco 'finest' - and they are actually pretty good with lots of marbling), in my trusty Kamado Egg Smoker. We aim for (and achieve) the tenderest BBQ beef short ribs that can be cut using a spoon for fall-off-the-bone deliciousness, infused with real oak smoke flavour.

Before we fire things up, let's gather our supplies:

• Costco Beef Short Ribs (we'll chat about trimming in a sec)
• Kamado Egg (or similar ceramic grill)
• Lump Charcoal
• Oak Logs (split for good airflow)
• BBQ Meat Thermometer / Airflow Control System
• Aluminum Foil Pan (optional)
• Butcher Paper (for the wrap)
• Apple Cider Vinegar Spray Bottle (optional)

Prepping the Beef Short Ribs:

Those Costco short ribs are fantastic, but they might have some extra silver skin. You can remove any excess fat and silver skin for maximum smoke penetration and even cooking.

Seasoning for Success:

Now comes the fun part - the rub! We'll discuss different options for creating a fantastic crust, whether you prefer a store-bought rub or a custom blend. My tips for getting that rub to stick for maximum flavor payoff is my SSPPG (Special Salt Pepper Paprika Garlic)

4 parts pink salt

4 parts crushed black pepper

1 part smoked paprika

1 part garlic powder

Using Kamado Egg Smoker for Offset Smoker Taste Results:

Getting your smoker dialed in! We walkthrough setting up your Kamado Egg for low and slow cooking with charcoal and oak logs, using my unique mini-burn barrel technique to create a good half load of burning oak wood embers for authentic oak smoked flavour from your Kamado Egg Smoker but with a LONG cook time when combined with charcoal as well. We aim for a consistent temperature around 225-250°F (107-121°C).

Smoke & Patience:

Once the smoker is happy, it's time for the star of the show - the beef short ribs! We'll discuss indirect cooking methods and how to position the ribs for optimal smoke exposure.

The Stall: 

There's a point during low and slow cooking where the internal temperature seems to stall. Don't panic! I'll show you how to identify the stall (using a WIFI temperature probe with fan for controlling the temp in the Kamado Egg Smoker BBQ easily) BUT with BBQ smoked beef ribs, the stall isn't as noticeable as with a big brisket. In fact, you may not even notice it happening.

Rest & Reveal:

The moment you've been waiting for - checking for doneness! Use a meat thermometer to ensure our ribs are at that perfect spoon-cuttable stage or aim for roughly 208F internal temperature as a measure. 

I'll show you in my video the tenderness of your BBQ beef short ribs using using a spoon cutting test to confirm tenderness. 

So, fire up your Kamado Egg, grab some Costco beef short ribs, and get ready for some seriously delicious BBQ! Let's smoke some amazing ribs together! Don't forget to like, subscribe, and hit that notification bell for more BBQ adventures!