Smoked Beef Short Ribs

No ratings yet

There’s something genuinely magical about indulging in tender, succulent smoked beef short ribs that have been smoked to perfection.

Course entree, Main Course

Cuisine American

Prep Time 10

Cook Time 4

Aging time 8

Total Time 12 10

Servings pounds

Calories 577kcal

Cost $36

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.

Pro Tips

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.

What to do with leftovers

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.

Storing leftovers

Store leftovers in an airtight container for 3-4 days. Leftovers can be frozen to store for a longer period.