With the weather getting cooler, there is no better time than now to fire up the grill and cook some really interesting dishes like this German-style beef short rib recipe for Oktoberfest.
While these short ribs are definitely going to get their time in the smoke, they aren’t exactly your traditional take on beef BBQ, but on cooler days, this is going to hit the spot.
Serving these ribs up with gravy over noodles much like beef stroganoff is a really fun way to take what you’ve learned about smoking meats, applying that knowledge to another dish, and really pushing it over the top with it. Char-Griller Ambassador Steve Dotson of Cookout Coach had a lot of fun making these, and he hopes you will too.

Instructions:

1. Load Char-Griller AKORN with charcoal and light ¾ chimney full of charcoal.  Once the chimney is completely lit, add it to the AKORN along with one chunk of hickory wood.

2. Place the Cooking Stone in place along with the grate and allow the AKORN to come up to 300 degrees with no or light visible smoke.

3. Trim the fat cap off of 6 pounds of beef short ribs and cut them into individual ribs.

4. Season with your preferred beef seasonings and rubs.

5. Place ribs on the smoker and let them smoke for two hours.

6. At the two-hour mark, combine all sauce ingredients into a half-sized foil pan and place ribs in the sauce, cover ribs with thinly sliced half of a sweet onion, and cover with foil.

7. Place covered pan back on the cooker for another hour and a half.

8. Check for probe tenderness and an internal temp of roughly 210 degrees.  If the ribs are tender, let them rest for a minimum of half an hour.

9. Prepare egg noodles according to package directions.

10. Remove short ribs from the bone and serve over noodles with sauce ladled over the top.