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
Scale
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.
