Smoked beef short ribs are rich, tender, and packed with deep, smoky flavor. Slow-cooked on the smoker until fall-apart juicy, these ribs develop a beautiful bark on the outside while staying moist and flavorful inside. Whether you’re a barbecue enthusiast or a beginner, this recipe will help you create restaurant-quality smoked short ribs right at home.
Why You’ll Love This Recipe
- Unbelievably Tender – Low and slow smoking results in juicy, melt-in-your-mouth ribs.
- Rich, Beefy Flavor – Short ribs are naturally flavorful, and smoking enhances their depth.
- Simple Ingredients – Just a handful of seasonings let the beef shine.
- Perfect for Any Smoker – Works with pellet, charcoal, or offset smokers.
- Great for BBQ Lovers – A show-stopping dish for cookouts, family gatherings, or weekend feasts.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 3-4 lbs beef short ribs (plate ribs or English-cut)
- Kosher salt
- Black pepper
- Garlic powder
- Onion powder
- Smoked paprika (optional)
- Olive oil or mustard (for binding the rub)
- Beef broth or apple cider vinegar (for spritzing)
Directions
1. Prepare the Short Ribs
- Trim excess fat and silver skin from the ribs, leaving the meat intact.
- Coat the ribs lightly with olive oil or mustard to help the seasoning stick.
- Generously season all sides with kosher salt, black pepper, garlic powder, onion powder, and smoked paprika.
2. Preheat the Smoker
- Set your smoker to 250°F (121°C) using oak, hickory, or mesquite wood for a deep, smoky flavor.
- Allow the smoker to come to temperature before adding the ribs.
3. Smoke the Ribs
- Place the ribs bone-side down on the smoker grates.
- Smoke for 4-6 hours, spritzing with beef broth or apple cider vinegar every hour to keep them moist.
4. Wrap the Ribs (Optional for Extra Tenderness)
- Once the ribs develop a dark bark (around 165°F internal temperature), wrap them in butcher paper or foil.
- Continue smoking until they reach 200-205°F internal temperature (about 2-3 more hours).
5. Rest and Serve
- Remove the ribs from the smoker and let them rest for 30-60 minutes before slicing.
- Slice between the bones and serve hot with your favorite sides.
Servings and Timing
- Servings: 4-6
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Rest Time: 30-60 minutes
- Total Time: 7-9 hours
Variations
- Texas-Style – Keep it simple with just salt and pepper for an authentic BBQ flavor.
- Sweet & Spicy – Add brown sugar and cayenne to the rub for a bold kick.
- Asian-Inspired – Glaze with soy sauce, ginger, and honey for an umami-rich twist.
- Beer-Braised Finish – Instead of wrapping, place the ribs in a pan with beer and cover while smoking.
Storage/Reheating
- Storage: Store leftover ribs in an airtight container in the refrigerator for up to 4 days.
- Reheating: Wrap in foil and reheat in a 275°F oven for 20-30 minutes or use a smoker at 250°F for 15 minutes.
- Freezing: Freeze for up to 3 months in vacuum-sealed bags. Thaw in the fridge overnight before reheating.
FAQs
What’s the best wood for smoking beef short ribs?
Oak, hickory, or mesquite provide a deep, smoky flavor without overpowering the beef.
Do I need to wrap the ribs while smoking?
Wrapping helps keep them moist and speeds up the cooking process, but it’s optional if you prefer a firmer bark.
How do I know when the ribs are done?
Use a meat thermometer—short ribs are done when they reach 200-205°F and feel tender when probed.
Can I smoke short ribs on a pellet grill?
Yes! Set your Traeger or pellet grill to 250°F and follow the same steps.
Why do my short ribs turn out tough?
If they’re tough, they need more time. Keep smoking until they reach the right internal temp and feel tender.
Should I remove the membrane from short ribs?
Unlike pork ribs, beef short ribs have a thick membrane that’s best left on—it holds the meat together while cooking.
Can I marinate the ribs before smoking?
Yes! A simple marinade of Worcestershire sauce, soy sauce, and garlic can add extra depth of flavor.
How long should I let the ribs rest?
At least 30 minutes, but up to an hour for the best results. Resting helps redistribute the juices for tender meat.
Can I use a dry rub without oil or mustard?
Yes, but a binder like oil or mustard helps the seasoning stick better.
What’s the difference between plate ribs and English-cut short ribs?
- Plate ribs (aka Dino ribs) are longer, meatier, and perfect for smoking.
- English-cut ribs are smaller and better for braising or grilling.
Conclusion
Smoked Beef Short Ribs are the ultimate barbecue dish, combining deep, smoky flavors with juicy, fall-apart tenderness. Whether you’re hosting a backyard cookout or craving a rich, meaty meal, this recipe delivers a truly unforgettable BBQ experience. Fire up your smoker and enjoy ribs that are as flavorful as they are satisfying!
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Smoked Beef Short Ribs Recipe
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Total Time: 6-8 hours 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Smoking
- Cuisine: BBQ, American
Description
Smoked Beef Short Ribs Recipe
Smoked beef short ribs are rich, tender, and packed with deep, smoky flavor. Slow-cooked on the smoker until fall-apart juicy, these ribs develop a beautiful bark on the outside while staying moist and flavorful inside. Whether you’re a barbecue enthusiast or a beginner, this recipe will help you create restaurant-quality smoked short ribs right at home.
Why You’ll Love This Recipe
- Unbelievably Tender – Low and slow smoking results in juicy, melt-in-your-mouth ribs.
- Rich, Beefy Flavor – Short ribs are naturally flavorful, and smoking enhances their depth.
- Simple Ingredients – Just a handful of seasonings let the beef shine.
- Perfect for Any Smoker – Works with pellet, charcoal, or offset smokers.
- Great for BBQ Lovers – A show-stopping dish for cookouts, family gatherings, or weekend feasts.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 3-4 lbs beef short ribs (plate ribs or English-cut)
- Kosher salt
- Black pepper
- Garlic powder
- Onion powder
- Smoked paprika (optional)
- Olive oil or mustard (for binding the rub)
- Beef broth or apple cider vinegar (for spritzing)
Directions
1. Prepare the Short Ribs
- Trim excess fat and silver skin from the ribs, leaving the meat intact.
- Coat the ribs lightly with olive oil or mustard to help the seasoning stick.
- Generously season all sides with kosher salt, black pepper, garlic powder, onion powder, and smoked paprika.
2. Preheat the Smoker
- Set your smoker to 250°F (121°C) using oak, hickory, or mesquite wood for a deep, smoky flavor.
- Allow the smoker to come to temperature before adding the ribs.
3. Smoke the Ribs
- Place the ribs bone-side down on the smoker grates.
- Smoke for 4-6 hours, spritzing with beef broth or apple cider vinegar every hour to keep them moist.
4. Wrap the Ribs (Optional for Extra Tenderness)
- Once the ribs develop a dark bark (around 165°F internal temperature), wrap them in butcher paper or foil.
- Continue smoking until they reach 200-205°F internal temperature (about 2-3 more hours).
5. Rest and Serve
- Remove the ribs from the smoker and let them rest for 30-60 minutes before slicing.
- Slice between the bones and serve hot with your favorite sides.
Servings and Timing
- Servings: 4-6
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Rest Time: 30-60 minutes
- Total Time: 7-9 hours
Variations
- Texas-Style – Keep it simple with just salt and pepper for an authentic BBQ flavor.
- Sweet & Spicy – Add brown sugar and cayenne to the rub for a bold kick.
- Asian-Inspired – Glaze with soy sauce, ginger, and honey for an umami-rich twist.
- Beer-Braised Finish – Instead of wrapping, place the ribs in a pan with beer and cover while smoking.
Storage/Reheating
- Storage: Store leftover ribs in an airtight container in the refrigerator for up to 4 days.
- Reheating: Wrap in foil and reheat in a 275°F oven for 20-30 minutes or use a smoker at 250°F for 15 minutes.
- Freezing: Freeze for up to 3 months in vacuum-sealed bags. Thaw in the fridge overnight before reheating.
FAQs
What’s the best wood for smoking beef short ribs?
Oak, hickory, or mesquite provide a deep, smoky flavor without overpowering the beef.
Do I need to wrap the ribs while smoking?
Wrapping helps keep them moist and speeds up the cooking process, but it’s optional if you prefer a firmer bark.
How do I know when the ribs are done?
Use a meat thermometer—short ribs are done when they reach 200-205°F and feel tender when probed.
Can I smoke short ribs on a pellet grill?
Yes! Set your Traeger or pellet grill to 250°F and follow the same steps.
Why do my short ribs turn out tough?
If they’re tough, they need more time. Keep smoking until they reach the right internal temp and feel tender.
Should I remove the membrane from short ribs?
Unlike pork ribs, beef short ribs have a thick membrane that’s best left on—it holds the meat together while cooking.
Can I marinate the ribs before smoking?
Yes! A simple marinade of Worcestershire sauce, soy sauce, and garlic can add extra depth of flavor.
How long should I let the ribs rest?
At least 30 minutes, but up to an hour for the best results. Resting helps redistribute the juices for tender meat.
Can I use a dry rub without oil or mustard?
Yes, but a binder like oil or mustard helps the seasoning stick better.
What’s the difference between plate ribs and English-cut short ribs?
- Plate ribs (aka Dino ribs) are longer, meatier, and perfect for smoking.
- English-cut ribs are smaller and better for braising or grilling.
Conclusion
Smoked Beef Short Ribs are the ultimate barbecue dish, combining deep, smoky flavors with juicy, fall-apart tenderness. Whether you’re hosting a backyard cookout or craving a rich, meaty meal, this recipe delivers a truly unforgettable BBQ experience. Fire up your smoker and enjoy ribs that are as flavorful as they are satisfying!
Ingredients
- 4 bone-in beef short ribs (about 4–5 lbs total)
- 2 tablespoons yellow mustard (as a binder)
- 1/4 cup coarse kosher salt
- 1/4 cup coarse black pepper
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper (optional, for heat)
- 1/2 cup beef broth (for spritzing)
- Wood chunks or pellets (oak, hickory, or mesquite work great)
Instructions
- Preheat the smoker: Set your smoker to 250°F and use oak, hickory, or mesquite wood for a bold smoky flavor.
- Prep the ribs: Trim any excess fat and silverskin from the ribs. Coat them lightly with mustard to help the seasoning stick.
- Season generously: Mix salt, pepper, garlic powder, smoked paprika, onion powder, and cayenne (if using). Rub the seasoning all over the ribs, covering every side.
- Smoke low & slow: Place the ribs bone-side down on the smoker grates. Smoke for 4-6 hours, spritzing with beef broth every hour to keep them moist.
- Wrap (optional for tenderness): At around 165-175°F, wrap the ribs in butcher paper or foil to retain moisture, then continue smoking.
- Finish cooking: Smoke until the ribs reach an internal temperature of 200-205°F and a probe slides in with no resistance.
- Rest & serve: Let the ribs rest for 30-45 minutes before slicing. Serve with your favorite BBQ sauce or enjoy as is!
Notes
- For a richer flavor, use a coffee or cocoa rub instead of the classic salt-and-pepper mix.
- Pair with sides like mac & cheese, cornbread, coleslaw, or smoked baked beans.
- If you want extra bark, skip wrapping and let them smoke uncovered the whole time!