Kamado Grilled BBQ Short Ribs: The Pinnacle of Backyard Barbecue with Vessils

When it comes to bold, mouthwatering barbecue, nothing captures the essence of low-and-slow grilling like kamado grilled BBQ short ribs. With their rich marbling and robust flavor, short ribs shine when smoked and seared over natural lump charcoal in a kamado-style ceramic grill. Using a Vessils Kamado grill brings out the best in this BBQ beef ribs recipe, delivering fall-apart tenderness wrapped in a caramelized crust that screams perfection.

Why Short Ribs Are Made for Kamado Grills

Grilled short ribs kamado-style take advantage of the grill’s ability to maintain a consistent low temperature while locking in moisture. The thick ceramic walls of the Vessils grill provide excellent heat retention, creating a stable cooking environment ideal for rendering fat slowly and developing complex flavors. The result? Beef ribs that are smoky, juicy, and packed with barbecue character from bone to bark.

Prepping the Perfect BBQ Beef Ribs Recipe

Start by selecting thick, meaty English-cut beef short ribs. Trim any silver skin from the top but leave the fat cap intact—it bastes the meat during the long cook. Season generously with a dry rub made from kosher salt, black pepper, smoked paprika, garlic powder, and a pinch of brown sugar. Let the ribs rest with the rub for at least an hour, or refrigerate overnight for deeper flavor penetration.

While you wait, prepare your kamado ribs grill. Set it up for indirect heat, aiming for a steady temperature of 275°F. Add chunks of hickory or oak wood directly to the coals for that classic smokehouse aroma. Consider using Vessils heat deflector stones to create indirect zones and maintain even temperatures.

Low and Slow: Mastering the Kamado Ribs Grill Technique

Place the seasoned ribs bone-side down on the cool zone of the grill, away from direct heat. Close the lid and smoke the ribs for approximately 4 to 5 hours. Monitor the internal temperature with a probe thermometer; you're aiming for around 200°F in the thickest part of the meat. This ensures the collagen has broken down, leaving the ribs tender yet juicy.

During the last 45 minutes of cooking, start applying your barbecue sauce in thin layers every 15 minutes. This layering technique creates a sticky, lacquered finish that clings to the ribs without burning. If you're looking for smoky pairing inspiration, check out our Smoked Jalapeno Poppers.

Rest and Serve with Style

Once the ribs are ready, remove them from the grill and tent loosely with foil. Let them rest for 15 to 20 minutes before slicing between the bones. Serve them with a side of grilled corn, roasted potatoes, or even a smoky coleslaw to complete the plate. For more pairing ideas, explore more delicious recipes. The depth of flavor achieved on a kamado grill, especially with Vessils craftsmanship, makes these ribs the star of any cookout.

And if you're just getting started with charcoal, be sure to read our Beginner's Guide to Char-Grilling for helpful tips on managing heat and smoke during your next low-and-slow session.