These Smoked Pork Short Ribs Will Make Your Mouth Water!
First Time Trying, Won’t Be The Last
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Introduction
First Time Cooking Pork Short Ribs — And WOW.
What’s up BBQ fans! Today on the patio, we’re diving into something brand new for me: pork bone-in short ribs. I stumbled across these on Snake River Farms while doing what I do best—scrolling meat instead of social media—and I couldn’t resist ordering a few packs. I wasn’t entirely sure what I was getting into, but let me tell you… this turned out to be one of the best pork cooks I’ve done in a long time.
What Are Pork Short Ribs?
These ribs are kind of like a cross between a thick baby back rib and a pork chop. They’ve got bone, a generous amount of meat, and a rich layer of fat. Basically, it’s porky goodness in a shape you don’t often see.
The Setup
I fired up the Komodo Kamado Big Bad using Coco Char lump charcoal, which burns super hot and super clean—but takes some serious heat to get going. A GrillBlazer grill gun makes that part easy (use my code: RUMANDCOOK to save 10%).
I kept the prep simple. No membrane removal, no trimming. These ribs looked great right out of the pack, so I focused on building flavor:
Base rub: Meat Church’s Blanco, which has salt, pepper, and garlic
Top rub: Yoder’s Pork rub for a little sweetness and heat
Smoking wood: A big chunk of white oak from my own pile
The Cook
I ran the Komodo Kamado with a hot/cool zone setup and placed the ribs on the cooler side. We started at 250°F and bumped to 275°F after a few hours. After about 3 hours, they had developed a beautiful bark and were plumped up and looking delicious.
I wrapped them in foil—no sauce, no butter, no liquid—just sealed them tight to prevent steaming while letting them finish cooking.
Finishing Touches
After another hour wrapped, they hit an internal temp of around 207°F and were already crazy juicy. I pulled them off, poured a little pork tallow over one for extra richness, and brushed a light sauce over the other for a glazed finish. Both went back on the Kamado for 8 minutes to tack up.
The Results
Let me be clear: this was one of the best pieces of pork I’ve ever cooked.
The bark was perfect, the smoke ring was unreal, and the texture was melt-in-your-mouth tender with just enough chew to keep it interesting. That pork flavor came through in waves, with the rub and smoke hitting all the right notes. Whether sauced or unsauced, these ribs were a knockout.
Final Thoughts
If you’ve never tried pork short ribs, I highly recommend you grab a pack and give it a go. They’re rich, flavorful, and honestly easier to prep than most ribs. I’ll 100% be doing these again—and probably keeping a few extra packs in the freezer.
Thanks for watching
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