Smoked Beef Short Ribs

Smoked Beef Short Ribs are the pinnacle of barbecue perfection—tender, juicy, and packed with deep, smoky flavor. These meaty, dinosaur-sized ribs are a favorite among pitmasters and BBQ lovers alike, offering a rich, beefy taste that rivals even the best brisket. When done right, the meat pulls away from the bone effortlessly, leaving behind a beautiful smoke ring and bark that’s both flavorful and satisfying.

The process of smoking short ribs takes time and patience, but the payoff is immense. The low-and-slow cooking method allows the fat to render gradually, infusing the meat with moisture and smoke while breaking down the tough connective tissue for that fall-apart tenderness. Whether you’re hosting a backyard cookout or aiming to master your smoker, these ribs will make a serious impression.

Ideal for a weekend cook or special occasion, smoked beef short ribs are surprisingly simple to prepare with just a handful of ingredients—mainly a great rub and quality beef. The key is controlling your temperature, choosing the right wood, and giving the ribs time to reach their melt-in-your-mouth potential. With the right technique, you’ll have a showstopping centerpiece that’s both rustic and refined.

Why You’ll Love This Recipe

1. Incredible Flavor – Smoky, savory, and rich with beefy depth.
2. Melt-in-Your-Mouth Texture – Proper smoking yields buttery, tender meat.
3. Impressive Presentation – These ribs are massive and make a bold statement.
4. Simple Ingredients – Requires just a great rub, quality ribs, and smoke.
5. Perfect for BBQ Enthusiasts – A must-try for anyone mastering low-and-slow cooking.

Ingredients

• Beef short ribs (bone-in, plate or chuck style)
• Kosher salt
• Black pepper
• Garlic powder
• Onion powder
• Smoked paprika (optional)
• Mustard or oil (as a binder)
• Wood chunks or chips (oak, hickory, or mesquite recommended)

Variations

• Spicy Rub: Add cayenne or chili powder for heat.
• Coffee Rub: Mix in ground coffee for earthy complexity.
• Asian-Inspired: Use a five-spice blend and glaze with soy sauce near the end.
• Sweet Finish: Glaze with a brown sugar and bourbon mix for a sticky bark.
• Boneless Option: Use boneless beef short ribs for quicker cook time (but less dramatic presentation).

How to Make the Recipe

Step 1: Prepare the Ribs

Trim excess fat and silver skin. Pat the ribs dry and apply a thin layer of mustard or oil to help the rub stick.

Step 2: Season

Generously apply your dry rub, making sure to coat all sides. Let the ribs sit at room temperature while you prep the smoker.

Step 3: Preheat the Smoker

Preheat your smoker to 250°F (120°C). Use oak or hickory wood for classic BBQ flavor.

Step 4: Smoke the Ribs

Place ribs bone-side down on the smoker. Close the lid and smoke for 5–7 hours, or until the internal temperature reaches 200–205°F (93–96°C) and the meat is probe-tender.

Step 5: Wrap (Optional)

At around 165–170°F, you may wrap the ribs in butcher paper to retain moisture and speed up cooking (Texas Crutch).

Step 6: Rest

Remove ribs from the smoker and let them rest, wrapped, for 30–60 minutes before slicing.

Tips for Making the Recipe

• Choose plate ribs for the meatiest results.
• Use a good meat thermometer to track internal temperature.
• Don’t rush—low and slow is key to tenderness.
• Let the rub sit on the meat for at least 30 minutes before smoking.
• Keep the smoker’s temperature consistent to avoid drying out the ribs.

How to Serve

• Slice between the bones and serve with your favorite BBQ sides.
• Pair with coleslaw, cornbread, or smoked mac and cheese.
• Serve on a cutting board for a rustic, shareable presentation.
• Drizzle with BBQ sauce or enjoy as-is to savor the smoke.
• Offer pickles or pickled onions to cut through the richness.

Make Ahead and Storage

Storing Leftovers

Wrap cooled ribs tightly in foil or place in an airtight container. Refrigerate for up to 4 days.

Freezing

Wrap ribs in foil and place in freezer bags. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat in a 300°F oven wrapped in foil until warmed through. Add a splash of broth to keep them moist.

FAQs

1. What’s the best type of beef short rib for smoking?

Plate short ribs are ideal—they’re large, meaty, and rich in flavor.

2. Can I smoke short ribs without wrapping them?

Yes, but wrapping helps retain moisture and can reduce cook time.

3. What’s the ideal internal temp for smoked short ribs?

Between 200–205°F, when a probe slides in with little resistance.

4. How long does it take to smoke beef short ribs?

Usually 6–8 hours, depending on size and smoker consistency.

5. Do I need to marinate the ribs first?

Not necessary—a good dry rub and smoke are enough.

6. What wood is best for smoking short ribs?

Oak, hickory, or mesquite—strong woods that complement beef well.

7. Can I cook these in the oven instead?

Yes, but you’ll miss the smoke flavor. Use low heat and cover tightly.

8. Should I remove the membrane on the bone side?

It’s optional—many leave it on for structure, others prefer removing it.

9. Why are my ribs tough?

They weren’t cooked long enough—continue cooking until probe-tender.

10. Can I make these ahead of time for an event?

Yes, just reheat gently and rest well before slicing.

Conclusion

Smoked Beef Short Ribs are the ultimate reward for any BBQ lover willing to put in the time and care. With their bold flavor, succulent texture, and jaw-dropping presentation, these ribs are guaranteed to impress whether you’re feeding friends, family, or fellow pitmasters. Once you master this recipe, it will become your go-to for special occasions—or any day you’re ready to fire up the smoker and make something unforgettable.

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