Recipe courtesy of Craig Samuel and Ben Grossman
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27 hr 50 min
20 min
4 servings
27 hr 50 min
20 min
4 servings


Brown Sugar Rub:


Watch how to make this recipe.

Special equipment: Hickory wood logs, soaked in water for 1 hour

Coat the short ribs liberally with the Brown Sugar Rub on both sides. It is not necessary to rub the spices into the meat, rather sprinkle an even layer over the top. Refrigerate overnight. 

Preheat your smoker to 225 degrees F. Add a log of hickory.

Place the meat in the smoker and maintain temperature at or around 225 degrees F for 12 to 14 hours, or until done. Replace the hickory logs as they expire.

Test the meat by twisting one of the exposed bones. If the bone moves easily the meat is done. Allow the meat to rest for 30 minutes. Cut each plate into 4 portions. Serve with BBQ sauce.

Brown Sugar Rub:

Combine the sugars, salt, black pepper and cayenne, and mix thoroughly.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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