Description
Few dishes satisfy quite like smoked beef short ribs. With a deep bark, tender meat, and rich smoky flavor, this recipe delivers barbecue perfection that melts in your mouth and captivates your guests. Perfect for weekend cookouts or indulgent meals, these ribs offer unforgettable texture and bold, meaty taste.
Ingredients
4–5 lbs beef short ribs, bone-in, thick-cut
2 tablespoons olive oil
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
1/2 teaspoon cayenne pepper
1 tablespoon brown sugar
1/2 cup apple cider vinegar
1/2 cup water
Instructions
1. Trim excess fat and membrane from the ribs and pat dry.
2. Rub each rib with olive oil and coat all sides with the dry rub.
3. Refrigerate ribs uncovered for at least 6 hours or overnight.
4. Preheat smoker to 250°F using oak or hickory wood.
5. Place ribs bone-side down on the smoker grate.
6. Smoke for 2 hours without opening the lid.
7. After 2 hours, spritz ribs with a vinegar-water mix every hour.
8. Optionally wrap ribs in butcher paper at 165°F to push through the stall.
9. Continue smoking until internal temp reaches 200–205°F and meat is probe-tender.
10. Rest wrapped ribs for 30–45 minutes.
11. Slice between bones and serve with BBQ sauce if desired.
Notes
Use thick, meaty English-cut short ribs for best results.
Letting the rub sit overnight improves flavor and bark formation.
Maintain consistent smoker temperature for even cooking.
Resting after cooking ensures juicy, tender meat.
Spritzing helps develop a rich bark and keeps ribs moist.
Nutrition
- Serving Size: 1 rib
- Calories: 610
- Sugar: 2g
- Sodium: 780mg
- Fat: 47g
- Saturated Fat: 18g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 155mg
Keywords: smoked ribs, beef short ribs, BBQ, smoked meat