Cup of Yum
1. Pat your beef short ribs dry and season with your favorite BBQ rub on all sides. If possible try to avoid overly salty rubs or rubs with a lot of sugar.
2. Preheat your grill or smoker to 275-300 degrees and set up for indirect cooking.
3. Smoke the short ribs until the internal temp of the meat is about 185 degrees (about 1 hour and 30 minutes). You may choose to flip the meat a few times throughout the cook to help the outside brown more evenly.

Sticky Caramelized Burnt Ends

1. Remove the short ribs from the grill/smoker and cube up the meat. Place the meat in a foil pan and stir in about ½ cup of your favorite BBQ sauce. Cover the pan with foil and return to the smoker for about 30-60 minutes.
2. Cook until the meat pieces probe tender (typically about 200-205 degrees). Check the meat for tenderness and temp and stir the burnt ends about every 15 minutes. When the reach temp an tenderness remove from the smoker and serve warm.

Beefy Burnt Ends

1. After reaching 185 degrees remove the meat from the smoker or grill. Wrap the short ribs in foil with about ¼ cup of beef broth and an equal amount of BBQ sauce. Wrap tightly and return to the smoker.
2. Cook until the meat reaches a temperature of about 200 degrees (about 30 minutes but can vary).
3. Remove the short ribs from the foil and cube the meat. Place in a foil pan and lightly sauce with up to ¼ cup of BBQ sauce. Cook, uncovered, for about 15 minutes to allow the sauce to set, then remove from the smoker. Serve warm.