That we’re big fans of ribs probably won’t have escaped your notice. We have a great selection of different spareribs and short ribs available online, and you’ll also find plenty of delicious rib recipes on our website. We love sharing our passion for ribs with our ambassadors, who in turn love creating the most diverse recipes. From classic ribs to the most exciting combinations. How about stroopwafel St. Louis-style ribs or strawberry Bastogne ribs?

A good short rib can be recognised by three things: a thick texture, deep flavour, and that coveted pink ring just beneath the bark. That’s right, the smoke ring. In the BBQ world, it’s the mark of a true pitmaster. Not because it makes the meat look better (although it certainly helps), but because it shows that you’ve smoked your short ribs with care and precision.

So, what exactly is a smoke ring?

That red or purple ring just beneath the crust is the result of a chemical reaction between nitrogen dioxide in the smoke and the myoglobin in the meat. And beef happens to be packed with it – more so than pork, chicken or lamb. Short ribs are therefore perfect candidates for developing a beautiful smoke ring.

During the low & slow cooking process, the smoke reacts with the moist surface of the meat and penetrates into it, allowing the myoglobin to retain its red colour instead of oxidising and turning brown. The result? That lipstick-pink smoke ring that pitmasters love to show off.

How do you get that perfect ring?

1. Go low & slow. 110–120°C (230–250°F) is the sweet spot.
2. Use clean, thin smoke. No thick clouds of white smoke.
3. Keep the surface moist. Spritz your ribs regularly with water, apple cider vinegar or stock.
4. Trim excess fat. Smoke adheres to meat better than it does to fat.
5. Use a thin layer of rub. Avoid a thick crust that blocks the smoke.
6. Be patient. Smoke for at least 4–5 hours before considering wrapping.

Keep in mind: a smoke ring says nothing about doneness. Your meat can be perfectly cooked and still have that red ring. So no, it’s not raw – it’s rock ’n’ roll BBQ.

Looking for real short ribs with serious smoke-ring potential? Start with the right cut. Our USA Short Ribs are beautifully coarse, juicy and made for the smoker. The rest is up to you.