Meet the Grassfed Beef Short Rib Royale—the "Tomahawk of Short Ribs!" This show-stopping cut is all about bold flavors and an eye-catching presentation. Our expert butchers at The Meatery start with a whole grassfed short rib, peel back the meat, tie it up neatly, and ‘french’ the bone for that stunning finish. It’s got the marbling of a rib steak and the deep, beefy flavor of a chuck roast — ideal for low and slow cooking which makes it perfect for your next barbecue feast!

INGREDIENTS

• One pack of 1915 Farm Grassfed Short Rib Royale (you can also use regular short ribs)
• About 1 Tbsp mayonnaise
• Your favorite all-purpose or beef specific BBQ rub 

For the Spritz –

• 1/4 cup water
• 1/4 cup beef broth
• 1/4 cup soy sauce
• 1 spray bottle with fine mist setting

BBQ Tools – probe themometer and/or internal probe (the bluetooth kind or one with a wire that plugs into a separate screen display)

INSTRUCTIONS

Remove the short ribs from packaging and pat to dry. Coat them in mayo before heavily seasoning with your favorite BBQ rub. It'll take a lot to over season these, so go heavy handed. Make sure all surfaces are well-coated, including the top and any nooks! Allow to sit for a few moments to let the rub adhere.

Preheat smoker or pellet grill to 250°F and add a pan of water to keep moisture levels up. If using an internal temperature probe, insert that into the thickest part of one of the short ribs.

Place short ribs directly on the smoker and smoke at 250° until the thickest part of the ribs hit an internal temp of 175°F AND you've achieved a nice bark. This took about 4.5 hours for me, but may take 5-6 hours.

Spritz: start spritzing the short ribs hourly after the first 3 hours, or once the bark starts looking dry. Make sure to spray in a light mist, not soaking the ribs.

Once the bark has formed and the ribs have hit 175°F internal in the thickest part, remove them from the smoker and wrap with thick butcher paper (I use the pink paper from HEB). You may need 2 pieces, just slightly overlapped. Spritz the paper before laying the ribs down to make it stick better and form a tighter seal. *If you don't have butcher paper, foil can be used but it will result in softer bark in the end.

Fold them up securely and return to the 250°F smoker for about 3.5 – 4 more hours, until the short ribs hit an internal temp of 205–208°F and the thermometer slides into the meat like butter. 

Remove wrapped short ribs from the smoker and place directly into a cooler for at least 1 hour to rest, up to 4 hours. Alternatively, wrap them in a towel to keep the heat in during the rest.

Serve with your favorite sides or as BBQ sandwiches! 

P.S. If you can't get enough of our grassfed beef short ribs – consider one of our new subscription boxes (ships free in TX, reduced in other states), which always allow you to add extras, like Short Rib Royale! Choose how often you would like your subscription box delivered, add extras when you want, and pause or cancel for free anytime. We'd love to have you join the Grassroots Meat Club! 

Recipe from Fatty Butts BBQ