Delicious Smoked Beef Short Ribs Recipe

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Few things in the world of barbecue satisfy like a perfectly smoked beef short rib. These hefty, richly marbled cuts become meltingly tender with a deep smoky crust that practically demands attention. The outer bark is dark, flavorful, and crisp, giving way to juicy, succulent meat that pulls apart with the gentlest touch. Every bite brings an explosion of smoky depth, savory beefiness, and spice that captures the essence of slow-cooked comfort.

Smoked beef short ribs aren’t just a meal — they’re an experience. Whether you’re hosting a backyard gathering or treating yourself to something bold and meaty, this recipe promises to impress. It celebrates simplicity and technique: a quality cut, a robust dry rub, and the slow magic of smoke over fire. And when paired with your favorite sides or sauce, it becomes downright irresistible.

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Why You’ll Love This Smoked Beef Short Ribs Recipe

• Deep Flavor: Smoking transforms the beef into a rich, smoky masterpiece.
• Tender Perfection: The long cooking time breaks down the meat until it’s fork-tender.
• Minimal Ingredients, Maximum Impact: A good rub and smoke do all the heavy lifting.
• Show-Stopping Presentation: These ribs look as good as they taste — perfect for impressing guests.
• Versatile Pairings: They go well with everything from classic mac & cheese to tangy slaw or creamy mashed potatoes.
• Great for Meal Prep: The ribs reheat beautifully and can be used in sandwiches, tacos, or bowls.
• Outdoor Cooking Fun: Using your smoker turns cooking into an event.
• Naturally Gluten-Free: Great for a range of dietary needs with simple ingredient swaps.

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Preparation Phase & Tools to Use for Smoked Beef Short Ribs

Before diving into the actual cooking process, it’s essential to understand that smoked beef short ribs require some patience and planning. Smoking is a low-and-slow technique that rewards preparation. Here’s what you’ll need and why each tool matters:

• Smoker (Offset, Pellet, or Kamado) – This is the heart of the process. A quality smoker maintains steady temperatures and provides consistent smoke over several hours, essential for that rich bark and tender interior.
• Meat Thermometer (Instant-Read or Probe) – Crucial for knowing exactly when the ribs are done. Internal temperature should reach around 200–205°F for the meat to become perfectly tender.
• Charcoal or Wood (Hickory, Oak, or Mesquite) – The type of wood used greatly affects the flavor. Oak gives a balanced smoke, hickory adds a robust punch, and mesquite is bold and earthy.
• Cutting Board & Sharp Knife – Once rested, you’ll need a sturdy cutting board and a sharp blade to slice cleanly through the meat without shredding it.
• Spray Bottle – Used to spritz the ribs during smoking to retain moisture and enhance the bark formation.
• Foil or Butcher Paper (Optional) – For wrapping the ribs during the stall phase (if desired), which helps speed up cooking without sacrificing juiciness.
• Tongs & Heat-Resistant Gloves – For safely flipping or removing ribs from the smoker.

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Preparation Tips

• Choose Meaty, Well-Marbled Ribs: Look for thick, evenly sized short ribs with a nice layer of intramuscular fat (marbling). This ensures juiciness and rich flavor throughout.
• Dry Rub the Night Before: Applying the dry rub 12–24 hours in advance helps it penetrate the meat, developing more flavor and forming a better bark.
• Let the Meat Come to Room Temp: Before smoking, take the ribs out of the fridge at least 30 minutes ahead to reduce the temperature gap — this helps them cook more evenly.
• Keep the Smoker Lid Closed: Resist the urge to constantly check. Every time the lid opens, heat and smoke escape, affecting consistency.
• Mind the Stall: Around 160°F, the ribs may “stall” in temperature. Wrapping them in butcher paper can help power through this phase faster.
• Rest After Smoking: Let the ribs rest for at least 30–45 minutes tented loosely in foil before slicing. This allows the juices to redistribute.

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Ingredients for This Smoked Beef Short Ribs Recipe

Here’s everything you’ll need to craft deeply flavorful and tender smoked beef short ribs:

For the Ribs:

• 4–5 lbs beef short ribs, bone-in, thick-cut (English-style)
• 2 tablespoons olive oil (to help the rub adhere)

For the Dry Rub:

• 2 tablespoons kosher salt
• 1 tablespoon coarse black pepper
• 1 tablespoon smoked paprika
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon chili powder
• ½ teaspoon cayenne pepper (optional, for heat)
• 1 tablespoon brown sugar (optional, for a touch of sweetness)

For Spritzing (during smoking):

• ½ cup apple cider vinegar
• ½ cup water (or substitute with beef broth or apple juice)
• Spray bottle

Optional for Serving:

• Chopped fresh parsley, for garnish
• Your favorite BBQ sauce (on the side)

These simple yet bold ingredients create a flavorful crust while letting the natural richness of the beef shine through.

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Step-by-Step Instructions for Smoked Beef Short Ribs

Step 1: Trim and Prep the Ribs

Start by inspecting the ribs for excess fat or silver skin. Trim any large, hard fat caps or tough membrane from the bone side if your butcher hasn’t already. Pat them dry with paper towels. Rub each rib with a thin coat of olive oil to help the seasoning stick.

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Step 2: Apply the Dry Rub

Mix all the dry rub ingredients in a bowl. Generously coat the ribs on all sides with the rub, pressing it in firmly. For maximum flavor, refrigerate the seasoned ribs uncovered for at least 6 hours, or preferably overnight.

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Step 3: Prepare Your Smoker

Set your smoker to 250°F (121°C). Use a blend of hickory and oak for a balanced, deep smoke flavor. Let it preheat fully and ensure there’s good airflow. Place a water pan inside the smoker to maintain moisture.

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Step 4: Begin Smoking

Place the ribs bone-side down directly on the smoker grates. Close the lid and smoke undisturbed for the first 2 hours to allow the bark to develop. Avoid opening the smoker too frequently.

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Step 5: Spritz Every Hour

After the first 2 hours, begin spritzing the ribs every 60 minutes with your apple cider vinegar and water mixture. This keeps the surface moist and helps form a deep mahogany bark.

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Step 6: Optional Wrapping (Texas Crutch)

At around 165°F internal temp, the meat may stall. If desired, wrap the ribs tightly in butcher paper or foil to push through the stall faster. Return to the smoker.

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Step 7: Smoke Until Tender

Continue smoking until internal temperature reaches 200–205°F and a probe slides in like butter (especially between the bones). This usually takes about 6–8 hours total, depending on rib size and smoker consistency.

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Step 8: Rest the Ribs

Remove the ribs from the smoker and let them rest, wrapped, for 30–45 minutes. Resting allows the juices to redistribute and enhances tenderness.

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Step 9: Slice and Serve

Unwrap the ribs and slice between the bones. Sprinkle with fresh parsley and serve with BBQ sauce if desired.

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Notes

• Size Matters: This recipe is written for thick, English-cut beef short ribs. Flanken-style ribs are much thinner and cook differently.
• Smoke Type: Oak and hickory are preferred, but you can mix in a bit of cherry wood for a touch of sweetness and a deeper color.
• Rest Time Is Crucial: Resting the meat is just as important as cooking it. Cutting too early will let all the juices escape.
• No Sugar Option: You can omit the brown sugar in the rub if you want a low-sugar or keto-friendly version.
• Crust Development: Don’t wrap the ribs too early — the bark needs time to form and firm up before wrapping, if you choose to wrap at all.
• Internal Temp over Time: Always go by the feel and internal temperature (200–205°F), not the clock. Some ribs take longer, depending on thickness and fat content.

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Watch Out for These Mistakes While Cooking

• Opening the Smoker Too Often: Every peek drops the temperature and lets out precious smoke. Limit opening the lid to spritzing times only.
• Under-seasoning the Ribs: Beef short ribs are thick and meaty — they need a bold rub to balance out the richness.
• Skipping the Spritz: Not spritzing can lead to dry bark. The moisture helps with both color and texture.
• Using Too Much Wood: Over-smoking can result in a bitter taste. You want a steady, thin blue smoke — not thick, white clouds.
• Inconsistent Temps: Fluctuating heat in the smoker leads to uneven cooking. Keep your fire steady and check often.
• Not Letting Ribs Rest: Slicing hot meat releases the juices prematurely. Resting locks those juices in.
• Undercooked Meat: Short ribs aren’t done at 165°F. Always aim for probe-tender at 200–205°F.
• Relying Only on Time: Smoking is about temperature and feel, not the clock. Trust your thermometer and your touch.

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What to Serve With Smoked Beef Short Ribs?

The bold, smoky flavor of beef short ribs pairs beautifully with a variety of sides — from rich and creamy to light and tangy. Here are eight standout recommendations to round out your meal:

1. Smoked Mac & Cheese

The creamy, cheesy richness complements the smoky ribs perfectly, and it can be made on the smoker for extra flavor continuity.

2. Classic Coleslaw

A tangy, crunchy coleslaw offers a refreshing contrast to the hearty meat and cuts through the richness.

3. Roasted Garlic Mashed Potatoes

Creamy potatoes with roasted garlic bring a comforting base that absorbs the juices from the ribs beautifully.

4. Grilled Corn on the Cob

Charred, buttery corn adds sweetness and texture — especially when brushed with a bit of smoky chili-lime butter.

5. Baked Beans with Bacon

A sweet and savory side that stands up to the ribs’ bold flavor and adds a smoky depth of its own.

6. Pickled Red Onions or Jalapeños

Their acidity and zing balance the deep richness of the beef, brightening every bite.

7. Cornbread or Buttermilk Biscuits

Sop up those juices with a slightly sweet, fluffy cornbread or flaky biscuit — Southern comfort at its finest.

8. Grilled Asparagus or Green Beans

For a lighter touch, grilled green veggies provide crispness and color without overpowering the main dish.

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Storage Instructions

Smoked beef short ribs store exceptionally well, making them perfect for leftovers or meal prep:

• Refrigeration: Let the ribs cool completely before storing. Wrap them tightly in foil or place them in an airtight container. Store in the fridge for up to 4 days.
• Freezing: For longer storage, wrap the ribs in foil and then in a freezer-safe bag or vacuum-seal them. They’ll keep well frozen for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Reheat slowly in a 275°F oven wrapped in foil to maintain moisture. Add a splash of beef broth or water before sealing for best results. Avoid microwaving if you want to preserve the bark.

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Estimated Nutrition (Per Serving, based on 6 servings)

• Calories: 610
• Protein: 42g
• Fat: 47g
• Saturated Fat: 18g
• Carbohydrates: 5g
• Sugar: 2g
• Fiber: 1g
• Sodium: 780mg
• Cholesterol: 155mg
• Trans Fat: 0g
• Unsaturated Fat: 25g

Note: Nutrition may vary depending on meat cut and specific rub ingredients used.

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Frequently Asked Questions

1. Can I use a gas or electric smoker for this recipe?

Yes, gas or electric smokers can absolutely be used. Just ensure you’re using quality wood chips (like hickory or oak) and maintaining a consistent temperature.

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2. Do I have to wrap the ribs during cooking?

No, wrapping is optional. It’s helpful during the stall phase to speed things up and retain moisture, but if you prefer a firmer bark, you can skip it.

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3. What’s the difference between beef short ribs and pork ribs?

Beef short ribs are much larger, meatier, and richer than pork ribs. They require a longer cook time and deliver a more robust, beefy flavor.

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4. Can I make smoked beef short ribs ahead of time?

Absolutely. You can smoke them a day ahead, refrigerate, and gently reheat in the oven. Just don’t skip the resting step before refrigerating.

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5. What if I don’t have apple cider vinegar for spritzing?

You can substitute with apple juice, beef broth, or even plain water. The goal is to add surface moisture — the flavor is subtle.

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6. How do I know when the ribs are done?

The best indicator is internal temperature (200–205°F) and feel — a probe or skewer should slide in with little resistance, like butter.

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7. Can I add sauce during smoking?

It’s best to apply sauce only at the very end or serve it on the side. Adding it too early can burn the sugars and ruin the bark.

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8. Are smoked beef short ribs keto-friendly?

Yes — if you skip the brown sugar in the rub and ensure your spritz and sauce are low-carb, this recipe can be very keto-friendly.

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Conclusion

Smoked beef short ribs are a carnivore’s dream — meaty, tender, and packed with smoky depth. With a little time, the right equipment, and a solid rub, you can transform this cut into a jaw-dropping main course that’s both rustic and refined. Whether you’re serving them at a backyard BBQ or treating yourself to weekend indulgence, these ribs deliver big flavor and unforgettable satisfaction.

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