Woodfire Short Ribs That Deliver Flavor Every Time!
When it comes to barbecue, a good cut of meat can make or break the entire experience.
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That is exactly why these Woodfire Short Ribs stand out as something worth talking about.
Smoked Woodfire Short Ribs
Equipment
- Ninja Woodfire Grill/Smoker
- Spray Bottle for Spritzing
- Foil for Wrapping
- Tongs
- Meat thermometer
- Medium Pot
- Blender or stick blender
- Woodfire Elevated Rack
Ingredients
Smoked Short Ribs
- 3 lbs Beef Short Ribs Cut Into Chunks
- ¼ Cup DadRub 1.2 See Note For Recipe
- ¼ Cup Smokin Pecan Pellets
- ¼ Cup Beef Tallow
- ½ Cup Apple Cider Vinegar
- ½ Cup Water
Sweet & Tangy Mango BBQ Sauce
- 4 tablespoon Unsalted Butter
- ½ Cup Brown Sugar
- ½ Cup Apple Cider Vinegar
- 1 Cup Ketchup
- 2 tablespoon DadRub 1.2 See Note For Recipe
- ½ Cup Diced Mango with Juice
- 3 tablespoon Worcestershire Sauce
- Cayenne Pepper Optional
Instructions
- Pat the short ribs dry to remove excess moisture and packaging residue and coat them liberally with DadRub 1.2.
- Fill pellet hopper with Smokin Pecan pellets, and don't forget to give it the “Dad Shake.”
- Smoke the Ribs: Set Woodfire to smoker at 190°F (88°C) and place them on the elevated rack and smoke for one hour.
- After the 1 hour is up flip the ribs, sprinkle them with some Dad Rub 1.2 and then close the lid. Top the pellet hopper off and hit or hold the woodfire button to reignite the pellets. Smoke for an additional hour.
- After the second hour flip them again, spritz with 50/50 apple cider vinegar and water. Close the lid and top off the pellet hopper. Smoke for an additional 2 hours flipping and spritzing halfway through.
- Wrap: After ~4 hours take the ribs offf and wrap in foil with beef tallow to push them through the stall. I would recommend 2 layers of foil due to the bones. Place the foiled ribs back in the woodfire and Increase temp to 300°F (149°C).
- Cook for 1-2 hours or until the ribs are probe tender. This means that when you poke them with a probe they have little resistance. It should feel like sticking the probe into a jar of peanut butter.
- Rest & Serve: When probe tender, remove and rest wrapped for at least 45 minutes to an hour.
- Slice and serve with or without BBQ sauce. Juicy, tender, 10/10 no notes!
Mango BBQ Sauce
- Place pot over low heat. Melt butter gently (do not brown).
- Stir in brown sugar and apple cider vinegar. Cook until sugar dissolves.
- Add ketchup and mix well.
- Stir in DadRub 1.2 (1–2 tablespoon depending on taste).
- Add diced mango and juice, then Worcestershire sauce.
- Optional: sprinkle in cayenne pepper for spice.
- Simmer on low heat for 20–30 minutes.
- Blend with a stick blender (or transfer to blender) until smooth.
- Serve warm or store in the fridge for later use.
Video
Notes
- 120G Granulated Garlic
- 120G Granulated Onion
- 1 tablespoon MSG
Nutrition
Tried this recipe?Mention @DadGotThis or tag #DadGotThis!They are smoky, tender, and backed by a process that highlights both technique and patience. This recipe leans on the unique way the Woodfire operates and combines it with bold flavors, a touch of science, and even a sweet homemade sauce that turns out to be a perfect match. From start to finish, this cook shows that with the right mindset you can produce ribs that are rich, flavorful, and unforgettable.
The Science Behind the Smoke
One of the first things addressed with these Woodfire Short Ribs is the famous smoke ring. Many barbecue fans chase that pink layer in their meat, but here the truth is explained plainly. The smoke ring is only cosmetic. It has no impact on flavor. The Woodfire does not produce the same chemical reaction as a full-size pellet smoker because of the way the pellets ignite and smolder. Instead of fighting that, a creative solution is used. A light spritz of pink curing salt mixed with water is applied to the ribs. It is not about overdoing it or pushing for unsafe amounts. It is about trying the method safely and seeing what happens. This is a refreshing take because it shows the science behind the look of barbecue while keeping the focus on flavor and tenderness.
Building Flavor With DadRub
The flavor profile for these ribs comes together with DadRub 1.2, a rub that balances seasoning without too much salt. The ribs are coated heavily and the water spritz works as a binder. This step sets the stage for the cook. It is not flashy. It is practical. The pellet hopper is then loaded with pecan pellets, which provide smoke that has proven to be the favorite for this setup. They are said to last longer and give off the most consistent flavor. Even the "Dad Shake" of the pellet hopper is included because sometimes the small rituals make the process feel right. The combination of the rub, the pellets, and the patience in low temperature cooking is what pushes these Woodfire Short Ribs into a different category.
A Sauce Worth Waiting For
While the ribs smoke, attention turns to a homemade barbecue sauce. This is not a sauce pulled from a bottle. It is a sauce built from butter, brown sugar, apple cider vinegar, ketchup, DadRub, mango, and Worcestershire sauce. The sauce simmers until it is smooth, sweet, and tangy. The mango in particular adds a fruity note that plays perfectly with smoky beef. It is blended at the end to create a smooth finish. This sauce is highlighted as something you can use right away, and it becomes a companion to the meat rather than an afterthought. The fact that it is prepared while waiting for the ribs shows how a little extra time in the kitchen can elevate the entire meal.
Smoke, Tallow, and Time
The smoking process itself is all about patience. The Woodfire is set at a lower temperature because it naturally runs hotter than other smokers. Holding it at 190 degrees lets the meat take on as much smoke as possible while staying food safe. The first couple of hours involve hitting the meat with extra smoke and letting the pecan flavor really soak in. Eventually the ribs are wrapped with beef tallow to push them through and keep them moist. The temperature is increased to 300 degrees to help finish the cook. These choices are deliberate and come from experience with the way this machine behaves. The ribs are then rested, allowing the juices to settle before slicing. That step is vital to achieving the perfect texture.
Results That Speak for Themselves
In the end, the ribs turn out juicy, tender, and full of flavor. The smoke ring may not be dramatic, but the meat is undeniably pink and beautiful. The taste is described as amazing and delicious. Even without sauce, the short ribs are a complete success. With the mango sauce, they take on a whole new layer of flavor. The richness of the beef, the zing of the vinegar, and the sweet fruit come together to create balance. These Woodfire Short Ribs are rated a full 10 out of 10 with no notes. That kind of result speaks louder than any photo could.
Why This Recipe Works
There are plenty of ways to prepare short ribs, but this version works because it understands the equipment and embraces it. Instead of fighting the Woodfire for a smoke ring it cannot naturally produce, the process leans into what it does best. It smokes hot, it cooks evenly, and it delivers bold flavor with the right pellets. Add in the custom rub, the beef tallow wrap, and the sweet and tangy sauce, and you have a cook that feels thought out from start to finish. It is not about shortcuts. It is about knowing the tools and bringing out the best in them.
A Recipe Worth Repeating
The beauty of these Woodfire Short Ribs is that they are repeatable. Everything from the pink curing salt spritz to the mango barbecue sauce can be done the same way again and again. You do not need to worry about complicated tricks or long soaking times. The steps are clear, the flavors are bold, and the results speak for themselves. That kind of reliability is what makes a recipe one you come back to when you want something impressive and satisfying.
Ingredient and Equipment Links:
Use Dad's Affiliate Link & get your own Ninja Woodfire Pro Connect Outdoor Grill:
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Ninja Woodfire Grill Griddle:
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Smokin Pecans Pellets:
https://amzn.to/3LiZx9i
Raised Grates for Ninja Woodfire:
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