Nothing quite matches the joy of sinking your teeth into tender, smoky, and richly flavored beef ribs that have been slow-cooked to perfection. This Smoked Beef Short Ribs Recipe brings together simple ingredients and an easy smoking technique to create a barbecue masterpiece that’s bursting with deep, savory goodness. Whether you’re a BBQ newbie or a seasoned pitmaster, these ribs are guaranteed to impress with their melt-in-your-mouth texture and crave-worthy crust.
Ingredients You’ll Need
Getting your hands on the right ingredients is the first step to making this dish unforgettable. Each component in this Smoked Beef Short Ribs Recipe is thoughtfully chosen to enhance the natural beef flavors while adding layers of smoky, spicy, and aromatic notes.
- Bone-in beef short ribs (4 pieces, 3–4 pounds total): Choose well-marbled ribs for juicy, tender meat that benefits from low and slow cooking.
- Olive oil (2 tablespoons): Helps the dry rub stick and promotes a beautiful crust during smoking.
- Kosher salt (2 tablespoons): Essential for seasoning to bring out the beef’s natural flavor and to tenderize.
- Coarse black pepper (1 tablespoon): Adds a sharp, peppery heat that balances smoky sweetness.
- Smoked paprika (1 tablespoon): Gives a rich smoky depth and vibrant color to the rub.
- Garlic powder (1 teaspoon): Provides an aromatic punch that complements the beef.
- Onion powder (1 teaspoon): Lends slight sweetness and complexity to the seasoning blend.
- Cayenne pepper (1/2 teaspoon, optional): A touch of heat for those who like a little kick in their ribs.
- Wood chips or chunks (oak or hickory preferred): The soul of smoking, these woods impart deep smoky flavors essential for authentic barbecue.
How to Make Smoked Beef Short Ribs Recipe
Step 1: Prepare Your Smoker and Ribs
Start by preheating your smoker to a steady 250°F (120°C). Using your preferred wood chips—oak or hickory are fantastic choices—will give the ribs that signature smoky aroma. While the smoker comes to temperature, mix together kosher salt, coarse black pepper, smoked paprika, garlic powder, onion powder, and optional cayenne pepper in a small bowl. Brush each short rib with olive oil; this not only helps the rub adhere but also contributes to a crispy exterior. Then, coat the ribs generously with the spice mixture, pressing it into every nook and cranny.
Step 2: Smoke Low and Slow
Place your seasoned short ribs bone-side down on the smoker grates. Patience is the secret here because you’ll want to smoke the meat for a long 5 to 6 hours. This slow cooking breaks down connective tissues, resulting in that fall-apart tenderness we all crave. After the first two hours, spritz the ribs every hour with water or beef broth to keep the meat moist and prevent drying out. This step is a game changer for maintaining juiciness during the lengthy cook.
Step 3: Optional Wrapping for Extra Tenderness
If you’re aiming for ultra-tender ribs, wrap the ribs in butcher paper or foil after 3 to 4 hours of smoking. Return the wrapped ribs to the smoker until the meat reaches an internal temperature of 200 to 205°F, signaling perfect tenderness. Wrapping traps moisture and intensifies the cooking process, giving you that coveted “Texas Crutch” effect without sacrificing flavor.
Step 4: Rest Before Serving
Once your ribs are beautifully smoked and tender, remove them from the smoker and tent them loosely with foil. Let them rest for at least 30 minutes—this allows juices to redistribute, ensuring every bite bursts with flavor and moisture. After resting, slice between the bones and get ready to enjoy.
How to Serve Smoked Beef Short Ribs Recipe
Garnishes
Simple garnishes can elevate your presentation and add fresh contrast to the richness of the ribs. Try sprinkling chopped fresh parsley or chives for a pop of color and herbaceous brightness. A few lemon wedges on the side offer a zesty counterpoint that cuts through the smoky fattiness beautifully.
Side Dishes
The best sides balance the robust flavors and texture of smoked beef short ribs. Classic coleslaw adds crisp, creamy crunch that complements the meal perfectly, while tangy pickles brighten the palate. Creamy mashed potatoes or a buttery corn pudding soak up the luscious beef juices, making each bite even more satisfying.
Creative Ways to Present
For a fun twist, serve sliced ribs on a rustic wooden board alongside pickled vegetables and a day-glow BBQ sauce for dipping. You can also incorporate shredded smoked beef into a loaded baked potato or atop a crisp salad for a smoky, hearty lunch option. Don’t be afraid to get creative with plating—it only makes the dish more inviting.
Make Ahead and Storage
Storing Leftovers
Leftover smoked beef short ribs keep beautifully in an airtight container in the refrigerator for up to 4 days. Store the ribs with some of their cooking juices to keep them moist and prevent drying out.
Freezing
If you want to freeze, wrap the ribs tightly in foil and then place them in a freezer-safe bag or container. Properly stored, they will maintain excellent quality for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
The key to reheating smoked beef short ribs is gentle heat. Warm them in a low oven (about 275°F) wrapped in foil to retain moisture, or microwave them covered with a damp paper towel for a quick fix. Avoid high heat to keep the meat tender and juicy.
FAQs
Can I use a gas grill instead of a smoker for this Smoked Beef Short Ribs Recipe?
Absolutely! You can set up a gas grill for indirect cooking and add soaked wood chips in a smoker box or foil pouch. Maintain a consistent low temperature around 250°F and smoke the ribs low and slow as you would in a traditional smoker.
Is it necessary to spritz the ribs during smoking?
While not essential, spritzing helps keep the meat surface moist and enhances bark formation. It also adds a little extra flavor if you use beef broth. If you prefer, you can skip this step but monitor the ribs closely to avoid drying out.
What if I don’t have smoked paprika—can I substitute it?
You can substitute smoked paprika with regular paprika and add a small dash of liquid smoke or a sprinkle of chili powder for smokiness. However, smoked paprika imparts a unique flavor that really shakes up this Smoked Beef Short Ribs Recipe.
How do I know when the ribs are done?
The ribs are ready when they reach an internal temperature between 200 to 205°F and the meat feels tender, pulling back from the bones slightly. At this point, the collagen has broken down sufficiently for that melt-in-your-mouth texture.
Can I prepare the rub in advance?
Yes! Mixing the dry rub ahead of time saves prep work on cooking day. Store the rub in an airtight container away from light and moisture for up to a month. This way, you can quickly season your ribs and get smoking right away.
Final Thoughts
This Smoked Beef Short Ribs Recipe is such a delight to make and share, perfect for gatherings or a cozy weekend treat. The simplicity of the ingredients combined with the rewarding low and slow smoking technique creates a dish that’s rich in flavor and satisfaction. I can’t wait for you to try it and fall in love with the tender, smoky perfection that only homemade smoked ribs can offer!
Print
Smoked Beef Short Ribs Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Smoking
- Cuisine: American
- Diet: Gluten Free
Description
Experience tender, smoky goodness with these Smoked Beef Short Ribs. Perfectly seasoned and slow-cooked over oak or hickory wood chips, these ribs offer rich, deep flavors and melt-in-your-mouth texture, making them an ideal main course for BBQ lovers.
Ingredients
Beef Short Ribs
- 4 bone-in beef short ribs (about 3–4 pounds total)
Seasoning
- 2 tablespoons olive oil
- 2 tablespoons kosher salt
- 1 tablespoon coarse black pepper
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional)
Smoking
- Wood chips or chunks for smoking (oak or hickory preferred)
Instructions
- Preheat Smoker: Preheat your smoker to 250°F (120°C) using your choice of oak or hickory wood chips to prepare the perfect smoky environment for the ribs.
- Prepare Spice Rub: In a small bowl, mix kosher salt, coarse black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper (if using) to create a flavorful spice blend.
- Season Ribs: Rub the beef short ribs all over with olive oil to help the spices adhere, then generously coat them with the prepared spice mixture, pressing it firmly into the meat for maximum flavor.
- Smoke Ribs: Place the short ribs bone-side down directly on the smoker grates. Smoke the ribs low and slow for 5 to 6 hours, maintaining the temperature at 250°F and adding wood chips as needed to sustain smoke.
- Maintain Moisture: After the first two hours, spritz the ribs every hour with water or beef broth to keep them moist and prevent drying out during the long smoking process.
- Check for Doneness: Smoke until the internal temperature reaches 200–205°F and the meat is tender, pulling back from the bones.
- Rest Ribs: Remove the smoked ribs from the smoker, wrap them tightly in foil, and let them rest for 30 minutes to allow juices to redistribute.
- Serve: Slice the ribs and serve hot alongside sides like coleslaw, pickles, or mashed potatoes for a complete and satisfying meal.
Notes
- For even more tenderness, consider wrapping the ribs in butcher paper or foil after 3–4 hours of smoking and then return them to the smoker until finished.
- These ribs pair exceptionally well with classic BBQ sides such as coleslaw, pickles, or creamy mashed potatoes.
- Be cautious with the cayenne pepper if you prefer less heat or are serving to children.
- Using oak or hickory wood chips enhances the smoky flavor and complements the beef beautifully.
