Smoked Beef Short Ribs
There’s something genuinely magical about indulging in tender, succulent smoked beef short ribs that have been smoked to perfection.
Short ribs are one of our favorite cuts of meat. They don’t need any complicated preparation and turn out tender and juicy every time.
Why smoke ribs?
- They are one of the most tender cuts you can buy when cooked properly.
- You can make enough to feed a crowd, and because of their caramelized bark, they look amazing on a serving platter.
- You can make them according to your tastes. We did these Texas-style with just salt and pepper, but you can marinate them or use complicated dry rubs if you would like. Changing the wood choice will also alter the flavor of these ribs.
What cuts to choose
- Beef Short Ribs: These are from the plate or chuck area of the cow and are known for their rich, meaty flavor. They consist of a thick piece of meat attached to a portion of the rib bone. They have a lot of marbling, contributing to their tenderness and flavor. Short ribs are versatile; you can utilize various cooking methods, including smoking, braising, or grilling.
- Beef Back Ribs: Also known as dinosaur ribs or beef rib back, from the upper portion of the rib section closer to the spine. They have long, curved bones with meat between them and are commonly referred to as dinosaur bones. They have less meat compared to short ribs but are still flavorful. Due to their bone structure, they are smoked or grilled and serve as ribs or racks.
- Beef Chuck Ribs: Chuck ribs are cut from the chuck section, closer to the cow’s shoulder area. They typically consist of three or four ribs with meat and fat intermingled. They are well-marbled and ideal for slow cooking methods like smoking or braising. Cook them as individual ribs or leave them as a whole rack, similar to back ribs.
What you need
- Beef Ribs: Choose high-quality beef ribs with good marbling for the best results. Buy the highest grade cut you can afford; USDA Prime, Choice, or Select.
- Seasoning Rub: A flavorful seasoning rub is optional. In this recipe, we keep it simple and use coarse kosher salt, coarse fresh ground black pepper, and coarsely ground garlic since the ribs contain so much flavor. Other common ingredients in a rub include onion powder, paprika, chili powder, and brown sugar. Feel free to customize the rub by adding your favorite herbs and spices to suit your preferences.
- Wood Chips, Pellets, or Chunks: The type of wood you use for smoking impacts the flavor profile of your beef ribs. Popular choices include hickory, mesquite, oak, apple, or cherry wood. Each wood imparts a unique aroma and taste, so experiment with many combinations to find your favorite flavor profile. We use an ultimate blend, which is a mixture of hickory, oak, and cherry, along with a charcoal pellet to achieve that charcoal flavor. The ratio is ⅔ of the premium blend and ⅓ of the charcoal.
- Barbecue Sauce (optional): While not necessary, a tangy and flavorful barbecue sauce can complement the smoky flavors of the beef ribs. You can choose a store-bought sauce or make your own using a combination of ketchup, vinegar, Worcestershire sauce, brown sugar, and spices. Brush the sauce on the ribs during the final stages of smoking for a mouthwatering glaze.
- Mop or Spritzing Liquid: We recommend a mop or spritzing liquid to keep the ribs moist during smoking. This liquid can be a simple mixture of apple cider vinegar and water, or you can add flavors like fruit juice, beer, or even beef broth. Spritzing the ribs every hour or so helps to keep them moist and enhances the flavor.
How to make them
The day before you smoke, trim the fat off of the ribs.
Remove any silver skin.
Add coarse ground kosher salt, coarse black pepper, and coarse ground garlic to a bowl.
Mix the spices together well.
Then, season the ribs with your rub, rubbing it in well. Place the rib racks on a rimmed baking sheet to catch drips.
Refrigerate, uncovered overnight.
Before smoking, remove the ribs from the fridge to the counter at least 30 minutes before smoking.
Preheat and set up your smoker with wood chunks or pellets to 225°F (110°C).
Place the seasoned beef ribs directly on the smoker grates, bone-side down. Arrange them with enough space between each rib to ensure proper airflow and smoke circulation.
Close the smoker and let them smoke for approximately 4-6 hours, depending on the thickness of the ribs. See the section below on how to tell if your ribs are done.
You can spritz the ribs every hour or so with a mixture of apple cider vinegar and water or your preferred liquid, which helps keep the ribs moist and adds flavor.
How to tell when your ribs are done
It would be nice if we could tell you how long your ribs will take. Unfortunately, we can’t. Too many factors can vary the time, including the size of the ribs, the accuracy of your smoker, and whether the ribs were removed from the refrigerator before smoking, to name a few. To determine if smoked beef ribs are done and cooked to perfection, there are a few indicators you can look for:
Temperature: Insert the thermometer into the thickest part of the meat, avoiding contact with the bone. The recommended internal temperature is around 200-210°F (90-95°C). The meat should be tender, and it should have pulled away from the bone at this temperature range. This is the most accurate test to indicate the meat’s doneness.
Bone Pull Test: Another test is the bone pull test. Take hold of one of the bones and give it a gentle tug. The meat should easily pull away from the bone without much effort.
The cooking time for smoked beef ribs can vary depending on several factors. However, as a general guideline, smoking beef ribs can take approximately 4 to 6 hours.
Pro tips for your success
- One of the most essential steps is letting your meat rest. Do not skip this. See below.
- Maintain a smoker temperature of around 225-250°F (107-121°C).
- To ensure the best results, it’s always a good idea to start with extra time and closely monitor the ribs’ progress. After removing it from the smoker, the meat can and should rest for at least 30 minutes up to an hour. Tent the pieces with aluminum foil.
- Don’t rush the process when smoking. The food is done when it is done.
What if I Don’t Own a Smoker?
You can still enjoy smoked foods if you don’t own a smoker. You can use your grill to smoke. Set up your grill so that the fire is only on one side. You will place the meat or vegetable on the side of the grill, away from the direct flame (indirect heat). This is called indirect cooking.
Add soaked wood to a metal tray (we use a disposable foil pie plate or bread pan). Add another metal tray with water. Place water and wood chips on the side of the grill where the fire is located. Remember to fill the water if it runs out.
You can also create a similar setup for your oven in a pinch or in the winter.
Storing leftovers
Leftovers should be stored in an airtight container for 3-4 days. They can also be frozen for about 4 months. Wrap the ribs tight to freeze so they don’t freezer burn.
Sauces that go well with ribs
- Classic BBQ Sauce: A traditional barbecue sauce is a classic choice.
- Spicy BBQ Sauce: If you enjoy a bit of heat, consider a BBQ sauce with some heat.
- Vinegar-Based Sauce: Vinegar-based sauces are an excellent choice for a tangy and slightly acidic flavor. Carolina-style barbecue sauce is a famous vinegar-based sauce that pairs well with smoked beef ribs.
- Mustard-Based Sauce: Mustard-based sauces add a unique tanginess and depth of flavor to smoked beef ribs.
- Fruit-Based Sauce: Fruit-based sauces, such as cherry, peach, or apricot BBQ sauce, offer a sweet and fruity twist to your smoked beef ribs.
- Hot Sauce: If you’re a fan of spiciness, you can drizzle your smoked beef ribs with your favorite hot sauce to add a fiery kick. dish.
- Horseradish sauce: This can be a traditional accompaniment to smoked beef ribs, adding a zesty and aromatic kick. Horseradish sauce provides a refreshing and slightly sharp contrast to beef ribs’ meaty, smoky flavors.
What Sides to Serve With Beef Ribs
- Coleslaw
- Baked Beans
- Cornbread
- Mac and Cheese
- Grilled Vegetables
- Potato Salad
- Corn on the Cob
- Pickles and Pickled Vegetables
- BBQ Sauce
- Smoked potatoes
More Smoked Deliciousness
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Enjoy. And have fun cooking!
Smoked Beef Short Ribs
Ingredients
- 6 pounds beef short ribs
- 1 tablespoon coarse kosher salt or sea salt
- 1 tablespoon coarse black pepper
- 1 tablespoon garlic, granulated
- ½ cup apple cider vinegar optional
- water
Instructions
- The day before you smoke, trim the fat off of the ribs. Remove any silver skin.6 pounds beef short ribs
- Add coarse ground kosher salt, coarse black pepper, and coarse ground garlic to a bowl. Mix the spices together well. Then season the ribs with your rub. Rub it in well. Place the rib racks on a rimmed baking sheet to catch drips.1 tablespoon coarse kosher salt or sea salt, 1 tablespoon coarse black pepper, 1 tablespoon garlic, granulated
- Refrigerate, uncovered overnight.
- Before smoking, remove the ribs from the fridge to the counter at least 30 minutes before smoking. Preheat and set up your smoker with wood chunks or pellets. The temperature should be 225°F (110°C).
- Place the seasoned beef ribs directly on the smoker grates, bone-side down. Arrange them with enough space between each rib to ensure proper airflow and smoke circulation. Close the smoker and let them smoke for approximately 4-6 hours, depending on the thickness of the ribs. Smoke until internal temperature is 200-210°F. You can spritz the ribs every hour or so with a mixture of apple cider vinegar and water or your preferred liquid, which helps keep the ribs moist and adds flavor.½ cup apple cider vinegar, water
- Let the meat rest, tented with aluminum foil for at least 30 minutes.
See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!Notes
- One of the most important steps is letting your meat rest. Do not skip this. See below.
- Maintain a smoker temperature of around 225-250°F (107-121°C).
- To ensure the best results, it’s always a good idea to start with extra time and closely monitor the ribs’ progress. The meat can and should rest after removing it from the smoker for at least 30 minutes up to an hour. Tent the pieces with aluminum foil.
- Don’t rush the process when smoking. The food is done when it is done.
- Pull the meat and make tacos, quesadillas, enchiladas, and the like.
- Make pulled beef sandwiches.
- Make appetizer crostini with toasted bread, cheddar cheese, sliced beef, and grilled onions
- Add it to a chef’s salad.
- Make a classic mac and cheese and add beef.
Nutrition
This post may contain affiliate links, which means I get a small commission if you go to the link and purchase something at no additional cost to you. See FTC Disclosure here.
Originally published June 1, 2023. Updated June 30,2024.
