There’s something truly magical about a rack of smoked beef short ribs. With just a few simple ingredients and a bit of patience, you can transform humble beef ribs into a mouthwatering masterpiece that practically melts in your mouth. Whether you’re hosting a weekend barbecue or craving comfort food on a quiet day, this smoked short rib recipe will become your go-to favorite. Cooked low and slow, with layers of smoky richness and a beautifully caramelized crust, this dish embodies everything a great barbecue should be.
Why These Are the Best Smoked Beef Short Ribs You’ll Ever Try
Bold beef flavor – The rich marbling in beef short ribs makes them ideal for slow smoking, allowing the fat to render into the meat and produce unbeatable juiciness.
Minimal ingredients, maximum flavor – A simple rub of kosher salt, coarse black pepper, and garlic powder creates a perfect bark while letting the meat shine.
Tender beyond belief – With a steady temperature of 225°F and plenty of resting time, the ribs reach an internal temp of 205°F, the sweet spot for buttery texture.
Deep smoke infusion – These ribs absorb the smoke flavor beautifully, delivering that signature wood-fired aroma in every bite.
What Are Beef Short Ribs?
Beef short ribs come from the chuck or plate section of the cow and are known for their meaty, well-marbled structure. Unlike back ribs, which tend to have less meat, short ribs offer hearty portions perfect for smoking. When cooked properly, the connective tissue breaks down and creates a buttery texture with a beef-forward flavor.
Ingredients:
Here’s everything you’ll need for this foolproof recipe:
3 pounds beef short ribs – Choose bone-in, thick-cut ribs, ideally with even marbling. Count about 1 rib per person for hearty servings.
3 tablespoons kosher salt – Acts as a dry brine and enhances meat’s natural flavor.
3 tablespoons coarse black pepper – Provides a peppery crust and contrast to the rich meat.
2 teaspoons garlic powder – Adds depth and complements the smoke.
½ cup beef broth – Used to spritz the ribs, keeping them moist during the long cook. Optional: add a splash of Worcestershire sauce or apple cider vinegar to the broth for a tangy boost.
Optional Authentic Add-Ins: For a deeper umami hit, you can add a light dusting of smoked paprika or a dash of espresso powder to the rub. This won’t overpower the meat but will elevate the complexity.
How To Make Perfect Smoked Short Ribs
1. Trim the Short Ribs Like a Pitmaster
Before seasoning, take a moment to prep the meat. Using a sharp boning knife, remove the fat cap (the thick, waxy layer of fat) as well as any silvery connective tissue (silver skin) on the top. This helps your seasoning penetrate and prevents chewy bites.
2. Create the Flavorful Dry Rub
In a small bowl, combine kosher salt, coarse ground black pepper, and garlic powder. This classic Texas-style rub keeps it simple but effective. Coat all sides of the ribs generously—don’t be shy. The surface should be fully covered, which will form that crave-worthy bark.
3. Preheat Your Smoker to the Ideal Temp
Set your smoker to 225ºF (107ºC). This low temperature is key to rendering fat slowly and breaking down connective tissue for maximum tenderness. Use wood chips or chunks with strong but balanced flavor—post oak, hickory, or mesquite are all excellent choices for beef.
4. Time to Smoke
Place the seasoned short ribs directly on the smoker grate with the bone side down. Close the lid and smoke for 3 hours uninterrupted. This initial period builds that smoky flavor foundation and forms the beginnings of a beautiful crust.
5. Spritz and Continue Cooking
After the 3-hour mark, begin spritzing the ribs every hour with your beef broth. This keeps the meat moist and helps maintain bark formation without drying out. The broth also promotes a subtle savory steam inside the smoker.
6. Monitor Internal Temperature for Perfection
The magic number you’re aiming for is 205ºF (96ºC). This ensures that the collagen has fully melted, resulting in tender, fall-off-the-bone meat. Depending on your smoker, total cooking time will be around 6–7 hours.
7. Rest Before Serving
Remove the ribs from the smoker and loosely tent them with foil. Let them rest for at least 10–15 minutes before slicing. This allows the juices to redistribute throughout the meat.
Serving Suggestions
Serve these incredible smoked beef ribs with coleslaw, baked beans, or roasted vegetables. They also pair beautifully with creamy mashed potatoes or a tangy chimichurri for a fresh contrast.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, wrap in foil and warm in a low oven (275°F) until heated through. You can also freeze smoked ribs for up to 3 months—just thaw overnight in the fridge before reheating.
Frequently Asked Questions (FAQs)
Q: Can I use boneless short ribs for this recipe?
A: Technically yes, but bone-in ribs deliver more flavor and hold up better to long smoking times. The bones also help retain moisture.
Q: How can I tell when the ribs are done?
A: Use a digital meat thermometer. Once the internal temperature reaches 205°F and a probe slides in with no resistance, they’re ready.
Q: Can I make these ribs in an oven instead of a smoker?
A: Yes, though you’ll miss the smoky element. Bake at 275°F, tightly wrapped in foil after seasoning, and use a liquid (like broth) in the pan. Finish uncovered to form the crust.
Q: What wood is best for smoking short ribs?
A: Post oak is the traditional choice, but hickory and mesquite work great. You can also blend woods to customize your flavor.
Q: Is it okay to marinate short ribs before smoking?
A: It’s not necessary, but you can dry brine them overnight with salt for extra flavor. Avoid wet marinades as they can inhibit bark development.
Smoked Beef Short Ribs Recipe
Smoked Beef Short Ribs – Juicy, tender, and packed with smoky flavor. A true BBQ favorite cooked low and slow to perfection.
PREP TIME: 10 minutes
COOK TIME: 7 hours
TOTAL TIME: 7 hours 10 minutes
YIELD: 6 servings
Ingredients
3 pounds beef short ribs (1 rib per person)
3 tablespoons kosher salt
3 tablespoons coarse ground black pepper
2 teaspoons garlic powder
½ cup beef broth (for spritzing)
Instructions
Trim off the fat cap and silver skin from the ribs.
Mix salt, pepper, and garlic powder, then coat ribs evenly.
Preheat smoker to 225°F.
Place ribs in smoker, bone side down, and smoke for 3 hours.
After 3 hours, spritz ribs with beef broth every hour.
Continue smoking until internal temperature hits 205°F (about 6–7 hours total).
Rest for 10 minutes, slice, and serve.
Nutrition Info (Per Serving)
Calories: 273 kcal
Carbs: 3g
Protein: 22g
Fat: 19g
Saturated Fat: 9g
Polyunsaturated Fat: 11g
Trans Fat: 1g
Cholesterol: 85mg
Sodium: 2023mg
Fiber: 1g
Note: Nutrition facts are estimated and may vary based on cooking method or specific brands used.
