Delicious Smoked Beef Short Ribs

WANT TO SAVE THIS RECIPE?

These smoked beef short ribs are everything you dream of when you think “slow and low.” With a rich, smoky bark, juicy interior, and fall-off-the-bone texture, these ribs are a showstopper for any backyard barbecue or special dinner. They require patience, but every moment spent tending the smoker is well rewarded by that deep, beefy flavor infused with wood-fired bliss.

Whether you’re an experienced pitmaster or trying your first real smoking session, this recipe delivers consistent, melt-in-your-mouth results. Serve them up with tangy slaw, buttery cornbread, or creamy mac and cheese for the ultimate feast.

---

What Kind of Wood Should I Use for Smoked Beef Short Ribs?

The wood you choose makes a big impact on the flavor of your ribs. For beef, go for bold woods like oak, hickory, mesquite, or a blend. Oak gives a steady, balanced smoke; hickory brings intensity and a bacon-like aroma. Mesquite offers deep earthy tones but should be used sparingly to avoid bitterness. For a touch of sweetness, mix in some fruit wood like cherry or apple.

---

Ingredients for the Smoked Beef Short Ribs

Beef Short Ribs: Choose meaty, bone-in short ribs with plenty of marbling. The fat keeps them moist during long smoking times and adds flavor.

Kosher Salt: Essential for bringing out the natural beefy flavor. Salt also helps form that signature crust on the outside.

Coarse Black Pepper: Pairs with salt to create a classic Texas-style bark.

Garlic Powder: Adds depth and a mild savory note that complements the smoke.

Smoked Paprika: Boosts the smoky flavor and adds beautiful color.

Mustard or Oil (optional): Used as a binder to help the rub stick to the meat before smoking.

Wood Chips or Chunks: Choose oak, hickory, or mesquite for bold flavor. Soak if using chips to prevent them from burning too fast.

---

How To Make the Smoked Beef Short Ribs

Step 1: Prep the Ribs

Trim any thick fat caps or silver skin from the top of the short ribs. Pat them dry with paper towels. Coat them lightly with yellow mustard or oil to act as a binder for the rub.

Step 2: Season Generously

Mix together kosher salt, coarse black pepper, garlic powder, and smoked paprika. Rub this mixture evenly on all sides of the ribs. Let them rest at room temperature for about 30-45 minutes to help the seasoning penetrate.

Step 3: Set Up Your Smoker

Preheat your smoker to 250°F (121°C). Use oak, hickory, or a wood blend that suits your flavor preference. Set up for indirect heat and ensure consistent smoke throughout.

Step 4: Start Smoking

Place the seasoned ribs bone-side down directly on the smoker grates. Smoke for approximately 4-6 hours, spritzing with a mix of apple cider vinegar and water every hour after the first two hours.

Step 5: Wrap to Finish

When the bark is set and the ribs reach around 165°F internal temperature, wrap them tightly in butcher paper or foil. Continue smoking until they reach 200-205°F and feel tender when probed.

Step 6: Rest Before Serving

Remove from smoker and let the ribs rest wrapped for 30-60 minutes in a cooler or a warm oven (turned off). This step allows the juices to redistribute, ensuring moist and flavorful meat.

---

How to Serve and Store Smoked Beef Short Ribs

Once your smoked beef short ribs are rested and ready, slice between the bones to portion. They’re rich and hearty on their own, but they shine even brighter alongside classic BBQ sides. Think tangy coleslaw, smoked mac and cheese, baked beans, or grilled corn. For a gourmet twist, serve with a horseradish cream or chimichurri.

To store leftovers, wrap the ribs tightly in foil or place them in an airtight container. Keep refrigerated for up to 4 days. They reheat well in the oven at 300°F, covered with a splash of broth to keep them juicy. You can also freeze them for up to 2 months.

---

Frequently Asked Questions

How do I know when the ribs are done?

Use a meat thermometer—look for an internal temp between 200°F and 205°F. But just as important is the feel: a probe or toothpick should slide in with no resistance.

Can I smoke these in a pellet grill?

Absolutely! Pellet grills work great for smoked ribs. Just set the temperature to 250°F and use a strong wood pellet like hickory or mesquite.

Should I wrap the ribs in foil or butcher paper?

Both work, but butcher paper allows a bit of steam to escape while maintaining the bark. Foil locks in moisture more tightly. It’s a personal preference.

Can I marinate the ribs first?

It’s not necessary, as the rub and smoke do the heavy lifting. However, a quick overnight dry brine (just salt) can help enhance the flavor.

Why do my ribs taste bitter?

This usually comes from dirty smoke or using too much mesquite. Make sure your wood burns clean and avoid heavy, billowing smoke.

Can I finish these in the oven?

Yes. If needed, you can transfer wrapped ribs to a 275°F oven to finish cooking without sacrificing tenderness.

---

Want More Dinner Ideas with a Smoky Twist?

If you loved these smoked beef short ribs, you’re in for a treat with these other savory meals:

• Garlic Butter Steak with Cheesy Alfredo Tortellini for a creamy, hearty dinner.
• Tender Beef Bao Buns for something fun, fluffy, and bold.
• Korean BBQ Meatballs with Spicy Mayo Dip when you’re craving sweet heat.
• Garlic Butter Steak Lightning Noodles if you need a quick and satisfying noodle fix.
• Creamy and Easy Egg Custard Pie to end your smoky meal with a smooth finish.

---

Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dinner board so you can come back to it for your next smoke session.

And I’d love to hear how yours turned out. Did you go with hickory or try a fruitwood blend? Did you use butcher paper or foil? Let me know what worked best for you!

Comments and questions are always welcome—let’s keep improving those smoke rings together.

---

Print

WANT TO SAVE THIS RECIPE?