The Ultimate Beef Short Ribs: Traditional vs. Long Hold Method

Discover the secret to making the juiciest, most tender beef short ribs using the long-hold method, a technique perfected by top barbecue restaurants.

Introduction:

Beef short ribs, often called “dino ribs” or “beef plate ribs,” are a barbecue favorite known for their deep, beefy flavor and rich marbling. Most backyard pitmasters follow the traditional smoking method—cooking to an internal temp of around 203°F until probe tender. But what if there was a better way?

In this guide, we put the long-hold method to the test against the traditional approach to see which yields the best results. The long-hold technique, used by top barbecue restaurants, keeps the ribs at a steady 150°F for 15+ hours after an initial smoke, allowing the meat to break down gradually without drying out. Let’s dive in!

Step 1: Selecting & Trimming the Beef Short Ribs

Start with beef plate ribs, which come in a large, square cut with three or four bones. These are meaty, flavorful, and perfect for slow smoking.

• Trim excess hard fatfrom the surface, but leave a thin layer for rendering.
• The membrane on the backcan stay on—it helps keep the ribs intact.
• If there’s a large chunk of fat that won’t render, consider trimming it down.

Step 2: Applying the Rub

A good rub enhances the natural beefy flavor. Here’s what to use:

• Salt & pepper mix(50/50 ratio for a Texas-style bark)
• Granulated garlic & onion
• Beef powder(adds umami and depth)
• MSG(optional but enhances flavor)

Spritz the ribs lightly with water or beef broth before applying the rub to help it stick.

Step 3: Smoking the Short Ribs

• Preheat the smoker to 150°F(for the long-hold method) or 250°F (for traditional ribs).
• Use oak or hickorywood for a strong smoke flavor.
• Place the ribs bone-side down and smoke until the bark sets (~3-4 hours).
• Once you see moisture pooling on the surface, increase the temperature to 275-325°Ffor the traditional method.

Step 4: Wrapping for Maximum Tenderness

Once the ribs hit 175-180°F internal temp:

• Wrap them in butcher paperwith beef tallow or clarified butter to keep moisture in.
• Continue smoking until they reach the target internal temperature:
  • Traditional Method:Cook to 203-207°F until probe tender, then rest for 2 hours.
  • Long-Hold Method:Cook to 190°F, then transfer to a holding device.

Step 5: The Long Hold for Ultimate Juiciness

For the long-hold ribs, place them in an oven or warming box set to 150°F for 15-20 hours.

• If using an oven, adjust the temp down by ~25°Fand monitor with a probe.
• Place a pan of water inside to maintain humidity.
• This gradual breakdown of collagen results in a silkier texture and juicier bite.

Step 6: Slicing & Serving

After resting, slice between the bones and take note of the moisture level:

• Traditional Ribs:Fall-apart tender but slightly drier inside.
• Long-Hold Ribs:More juice retention, rich texture, and deep beefy flavor.

Serve with pickles, white bread, and barbecue sauce, or enjoy them straight off the bone!