Smoked Beef Short Ribs
These beautifully marbled beef short ribs are smoked low and slow until they reach melt-in-your-mouth tenderness, developing a crispy, flavorful bark on the outside while staying incredibly juicy inside. This recipe delivers professional BBQ results without requiring years of smoking experience.
Equipment
- Smoker - pellet, charcoal, electric, or offset capable of maintaining 225-250°F
- Meat thermometer - instant-read or leave-in probe thermometer
- Spray Bottle
- Sharp knife
- Aluminum foil or butcher paper - optional, for wrapping
- Large cutting board
- Small mixing bowl
- Smoking wood chunks or chips - hickory, oak, mesquite, or pecan
- Basting brush
- Heat-resistant gloves - optional but recommended
Ingredients
- 4 to 5 lbs bone-in beef plate short ribs - about 1.8 to 2.3 kg, individual ribs or rack-style
- 2 tablespoons yellow mustard or olive oil - for binding
For the Dry Rub
- 3 tablespoons coarse black pepper
- 3 tablespoons kosher salt
- 1 ½ tablespoons garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 teaspoon cayenne pepper - optional, for heat
- 1 teaspoon ground cumin
For the Spritz (Optional)
- ½ cup apple cider vinegar - about 120 ml
- ½ cup beef broth or water - about 120 ml
Instructions
- Remove ribs from refrigeration 1 hour before smoking to bring to room temperature.
- Place ribs bone-side up and remove the thin, silvery membrane by loosening it with a knife and pulling it off with a paper towel.
- Flip ribs meat-side up and trim excessively thick fat caps to about ¼ inch (6 mm). Pat completely dry with paper towels.
- In a small bowl, combine all dry rub ingredients and whisk until evenly distributed.
- Apply a thin layer of yellow mustard or olive oil to all sides of the ribs as a binder.
- Sprinkle the dry rub generously over all surfaces, pressing it gently into the meat. Let seasoned ribs sit at room temperature for 20-30 minutes.
- Set up your smoker for indirect cooking at 225-250°F (107-121°C) with your chosen smoking wood.
- Place ribs directly on smoker grates bone-side down with space between each. Insert a leave-in probe thermometer into the thickest part without touching bone.
- Smoke undisturbed for 3 hours, maintaining 225-250°F (107-121°C).
- Combine apple cider vinegar and beef broth in a spray bottle. Lightly mist ribs with 2-3 sprays every hour for the remainder of the cook.
- Continue smoking until internal temperature reaches 195-205°F (91-96°C), typically 6-8 hours total. Probe should slide in with no resistance like warm butter.
- If desired, wrap ribs in butcher paper or foil at 165-175°F (74-79°C) to push through the stall and reduce cooking time.
- Remove ribs from smoker, wrap or keep wrapped, and rest for 30 minutes to 1 hour.
- Slice between bones for individual portions, arrange on a platter, and drizzle with accumulated juices before serving.
Notes
- Choose the right ribs: Look for plate short ribs with substantial meat coverage, avoiding back ribs which have minimal meat between the bones.
- Don't skip the membrane removal: That thin layer on the bone side prevents smoke penetration and creates a chewy, unpleasant texture.
- Maintain consistent temperature: Temperature swings stress the meat and extend cooking time, so make small adjustments to your fire rather than large ones.
- Use the probe test: Temperature is helpful, but the "butter test" with your thermometer probe is the most reliable indicator of doneness.
- Let the bark set: Avoid spritzing during the first 3 hours so the bark has time to develop properly before you add moisture.
- Be patient: Rushing the cook with high heat will give you tough, chewy ribs instead of tender, fall-apart meat.
- Rest properly: Skipping the rest means losing all those flavorful juices when you slice, so don't skip this crucial step.
- Wood selection matters: Hickory and oak provide classic smoke flavors, while mesquite is stronger and pecan offers a milder, sweeter smoke.
- Storage: Leftover ribs can be refrigerated for 3-4 days or frozen for up to 3 months. Reheat in a 250°F oven with a splash of beef broth.
- Variations: Try a Korean-inspired version with gochujang marinade, a coffee-crusted rub with espresso, or a sweet and spicy version with brown sugar and chipotle.