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A plated serving of smoked beef short ribs, golden and tender with a smoky, caramelized exterior, served with sides like roasted vegetables or mashed potatoes and garnished with fresh herbs

Smoked Beef Short Ribs

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Master the art of smoking beef short ribs with this easy recipe. Perfectly tender, smoky, and juicy—these ribs are a show-stopping centerpiece for any meal! 🍴🍖

  • Total Time: 6.5–8.5 hours
  • Yield: 4–6 servings 1x

Ingredients

Scale
  • For the Rub:
  • 2 tbsp kosher salt
  • 2 tbsp coarse black pepper
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp smoked paprika
  • 1 tsp cayenne pepper (optional, for heat)
  • 1 tsp brown sugar
  • For the Beef Short Ribs:
  • 4–6 beef short ribs (about 1.5–2 lbs each)
  • Optional: BBQ sauce or mop sauce for basting
  • For Smoking:
  • Wood chips or pellets (hickory, oak, or cherry recommended)

Instructions

  1. Preparing the Ribs: Trim excess fat from the short ribs, leaving a thin layer to enhance flavor and moisture. Pat dry with paper towels and generously apply the dry rub on all sides. Let the ribs sit at room temperature for 30–60 minutes to allow the seasoning to penetrate.
  2. Setting Up the Smoker: Preheat your smoker to 225°F–250°F (107°C–121°C). Use hickory, oak, or cherry wood for a robust smoky flavor. Add water to the drip tray to maintain moisture and prevent the ribs from drying out.
  3. Smoking the Ribs: Place the ribs bone-side down on the smoker grates. Smoke for 6–8 hours, maintaining a consistent temperature. Check internal temperature periodically using a meat thermometer; aim for 200°F–205°F (93°C–96°C) in the thickest part of the meat for fall-off-the-bone tenderness. Optionally, baste with BBQ sauce or mop sauce during the last hour of cooking.
  4. Resting and Serving: Remove the ribs from the smoker, wrap them in foil or butcher paper, and let them rest for 30 minutes. This allows juices to redistribute. Slice against the grain and serve with extra BBQ sauce on the side if desired.

Notes

  • For a gluten-free option, ensure all seasonings and sauces are certified gluten-free.
  • Lower-fat alternative: Trim more fat before smoking, though some fat is essential for flavor.
  • Storage tip: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave to retain moisture.
  • Author: Serena Miller
  • Prep Time: 30–60 minutes
  • Cook Time: 6–8 hours
  • Category: Main Dish
  • Method: Smoking
  • Cuisine: American BBQ

Nutrition

  • Serving Size: 1 rib (approximately 1/4th to 1/6th of the recipe)
  • Calories: 450 kcal
  • Sugar: 3 g
  • Sodium: 1200 mg
  • Fat: 30 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 15 g
  • Trans Fat: 0 g
  • Carbohydrates: 5 g
  • Fiber: 1 g
  • Protein: 38 g
  • Cholesterol: 150 mg

Find it online: https://www.serenarecipes.com/smoked-beef-short-ribs/