Smoked Short Ribs . . . using an indoor smoker


This is what Barry made for dinner last night and they were DELICIOUS! He used our stovetop smoker. It works really well – smoking the meat, not the house. Apple wood was his wood choice and it gave the pork a great taste.




The Cameron Stovetop Smoker® is a fast, easy and delicious way to smoke meats, poultry, seafood, vegetables, and more. 


Smoked Short Ribs    6 to 8 servings (allowing 1/4 lb. + serving size)

Baby backs are cut from the blade and center of loin.
Spareribs come from the belly of the hog.  The sparerib is the longest and largest type of pork rib.  The best spareribs weigh two and a half pounds or less per slab.  This is the meatiest of pork ribs.
2 –pounds boneless Short Ribs
3 tablespoons wood chip – your choice of wood variety

1.  Rub the seasoning into the ribs.
2.  Place the wood chips in a small pile in the center of the Cameron Stovetop Smoker® base.
3.  Place drip tray on top of wood chips inside the smoker base.
4.  Place the wire rack on top of the drip tray, then carefully arrange the ribs on the rack to allow good circulation of the smoke.
5.  Slide the lid closed and place the entire unit on the heat source and set for medium heat. Smoke-cook for 45 minutes per pound. 
This is what they look like when completely smoked.
6.  Ribs can be served straight from the smokers.  Or, finish in either of the following methods:
a.  Grill in an indoor grill pan for 10 to 15 minutes. 
b.  Brush lightly with BBQ sauce and place ribs on cookie sheet; put into a 450° oven, watching and turning twice to crisp.

Barry brushes the ribs as he grills then on the stove top.
7.  Serve with extra BBQ sauce on the side.
Note:  The smoking stage can be done in advance and the ribs then refrigerated until just before serving. Reheat or finish using one of the two methods outlined above in step #6.

Cameron Stovetop Smoker® Cleaning Hints:  For easier clean up place a foil liner in the drip tray before cooking. Spray the rack with release agent such as Pam when cold - just makes for easier clean up.

Alternative Oven Method – If you don’t have a Cameron Stovetop Smoker®, preheat oven to 250°.  Lay the rubbed ribs in a pan; cover w/ foil and bake for approximately 3 hours or until tender (time depends on number of ribs). Finish using one of the methods outlined above or broil using oven broiler.

Other Stovetop Smoker recipes . . .
For additional stovetop smoker recipes, go to:
·      PorkTenderloin           

Recipe without photos:
Smoked Short Ribs    6 to 8 servings (allowing 1/4 lb. + serving size)
Baby backs are cut from the blade and center of loin.
Spareribs come from the belly of the hog.  The sparerib is the longest and largest type of pork rib.  The best spareribs weigh two and a half pounds or less per slab.  This is the meatiest of pork ribs.
2 –pounds boneless Short Ribs
Gate’s BBQ Rub
3 tablespoons wood chip – your choice of varieties
Gates BBQ Sauce

1.  Rub the seasoning into the ribs.
2.  Place the wood chips in a small pile in the center of the Cameron Stovetop Smoker® base.
3.  Place drip tray on top of wood chips inside the smoker base.
4.  Place the wire rack on top of the drip tray, then carefully arrange the ribs on the rack to allow good circulation of the smoke.
5.  Slide the lid closed and place the entire unit on the heat source and set for medium heat. Smoke-cook for 45 minutes per pound. 
6.  Ribs can be served straight from the smokers.  Or, finish in either of the following methods:
a.  Grill in an indoor grill pan for 10 to 15 minutes. 
b.  Brush lightly with BBQ sauce and place ribs on cookie sheet; put into a 450° oven, watching and turning twice to crisp.
7.  Serve with extra BBQ sauce on the side.
Note:  The smoking stage can be done in advance and the ribs then refrigerated until just before serving. Reheat or finish using one of the two methods outlined above in step #6.

Cameron Stovetop Smoker® Cleaning Hints:  For easier clean up place a foil liner in the drip tray before cooking. Spray the rack with release agent such as Pam when cold - just makes for easier clean up.

Alternative Oven Method – If you don’t have a Cameron Stovetop Smoker®, preheat oven to 250°.  Lay the rubbed ribs in a pan; cover w/ foil and bake for approximately 3 hours or until tender (time depends on number of ribs). Finish using one of the methods outlined above or broil using oven broiler.

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