Description
Smoked beef short ribs are the crown jewel of BBQ comfort food—deeply flavorful, slow-cooked, and fall-off-the-bone tender. This recipe delivers a rich bark, juicy interior, and that unmistakable smoky aroma that brings everyone to the table. Whether you’re smoking for the first time or refining your rib game, this guide guarantees impressive results.
Ingredients
4 bone-in beef short ribs (about 3–4 lbs total)
1 tbsp kosher salt
1 tbsp coarse black pepper
1 tsp garlic powder
1 tsp smoked paprika
1 tbsp yellow mustard or neutral oil (optional, for binding)
Wood chunks or chips (oak, hickory, or mesquite)
Instructions
- Trim and Prep: Remove excess fat and silver skin. Pat ribs dry and coat with mustard or oil if using.
- Season: Mix salt, pepper, garlic powder, and smoked paprika. Rub generously over all sides.
- Preheat Smoker: Set your smoker to 250°F. Use indirect heat and chosen wood.
- Smoke: Place ribs bone-side down on smoker. Smoke for 4–6 hours, spritzing with apple cider vinegar and water mix after 2 hours, every hour.
- Wrap: When internal temp reaches ~165°F and bark has set, wrap ribs in foil or butcher paper.
- Finish Cooking: Continue smoking until ribs reach 200–205°F and probe tender.
- Rest: Let ribs rest, wrapped, for 30–60 minutes before slicing and serving.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Dinner