Learn a two-stage kettle method for beef short ribs using SPG seasoning, a foil heat shield, indirect cooking, a covered braise, and an uncovered finish.
Published 2017-01-3013:2738,255 views in recorded analyticsUpdated 2026-08-05
What happens in this video
Beef short ribs carry enough flavor to stand on simple seasoning. Mr. B uses salt, pepper, and garlic so the beef stays in front.
The kettle is arranged with charcoal on one side and a folded foil shield extending the indirect zone. The ribs cook film-side down first, protecting the meat from the stronger heat.
The second stage is a covered braise with vegetables, brown sugar, and apple juice. Uncovering near the end firms the exterior so the final texture is not soft all the way through.
Mr. B’s Pitmaster NoteTenderness is the finish line for a collagen-rich short rib. Temperature gives you a checkpoint, but the probe should slide into the meat with little resistance.
Food and fire safetyWhole-muscle beef is safe at 145°F with a 3-minute rest, but short ribs usually need a much higher internal temperature to become tender. Keep braising liquid that contacted raw meat in the cooking process until it reaches a full safe cook.
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