Smoked Beef Short Ribs

Smoking beef ribs has never been so easy or delicious! Tender meat with a flavorful crust, these smoked beef short ribs are easy to prep and deliver fall-apart mouthwatering results every time!

Jump to:

• ✔️ Quick Recipe Overview
• ℹ️ Why This Recipe Works
• 🐄 Types of Short Ribs
• 🛒 Ingredients You'll Need
• 📋 Step-By-Step Recipe Instruction
• 🙋🏼 Frequently Asked Questions
• 💭 Expert Tips
• 📖 More Smoker Recipes
• Smoking Meat Made Easy!
• Smoked Beef Smoked Ribs

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Beef short ribs are a regular around here. These BBQ beef short ribs I make in the slow cooker have always been a favorite, but when I smoked beef short ribs for the first time, people raved about how tender and juicy they were. If you've never had smoked short ribs, they are incredibly flavorful and have a rich beefy taste. When you rub them down with a simple dry rub and smoke them low and slow, you'll get incredibly tender fall-apart beef that will melt in your mouth!

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🐄 Types of Short Ribs

Beef short ribs are the short sections of ribs taken from different parts of the cow including the plate, rib, brisket, or chuck. They are smaller ribs, typically about 3-5 inches in length. They are extremely meaty and nicely marbled. But even with a nice marbling, they tend to be a bit tough and chewy. But when cooked properly, they are extremely tender.

Short ribs tend to be more on the expensive side but they are well worth the price because they are low maintenance to cook and so incredibly flavorful. You can find both bone-in or boneless short ribs. Choice grade beef short ribs can typically be found at a local grocery store while prime grade is often sold at a butcher shop. Bone-in come from the plate or the front belly and contain a bit more fat. The most common beef short ribs are English cut. They are cut between the ribs to separate them resulting in a thick piece of meat on top of the bones. This is my favorite cut and what we use in this recipe.

🛒 Ingredients You'll Need

The secret to getting that succulent bark boils down to several key factors. The goal is to obtain the Maillard reaction which is a chemical reaction between amino acids and sugars. Not only does it happen on meats, it occurs with all types of food. It starts at around 250°F and fully kicks in around 300°F. It can only be attained with the right temperature, a certain acidity level, and proper moisture content.

You are guaranteed to get that coveted crust on these smoked beef short ribs because we use the right ingredients in the dry rub (chili powder, smoked paprika, salt, brown sugar, etc.) and periodically spritz with a natural acidic liquid (apple cider vinegar). With those factors in place and smoking low and slow, you'll be amazed at the flavor. And obtaining that crust is really easy to accomplish!

📋 Step-By-Step Recipe Instruction

Step 1: Prepare The Smoker

Start by preheating the smoker to 250°F. Ensure you have prepped the smoker accordingly. If using a pellet smoker, the the hopper should be full of pellets since this will be a longer smoke. If using a charcoal or propane gas smoker, ensure the water pan and wood chips or chunks are in place.

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Step 2: Make the Dry Rub and Spritz

In a spray bottle, combine the apple cider vinegar and water. Set aside. While the smoker is preheating, put all the dry rub ingredients in a medium size bowl and mix until well combined. Set aside.

Step 3: Prepare The Ribs

Using a sharp paring knife, remove the white membrane from the top of each short rib. To do this, insert the tip of the knife under the membrane that lays on top of the meat and slightly lift until it becomes separated. Pull away the membrane, cutting where necessary.

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Add the dry rub onto each side of each beef short rib, pressing lightly so the rub can saturate the top layer of the meat. Set aside.

Step 4: Smoking Process

When the smoker has preheated, place each short rib directly on the grill grates bone side down.

Insert a digital meat thermometer into the middle of the thickest part of a beef short rib. Close the lid and allow to smoke. After 3 hours into the smoke, spray each rib with the apple cider vinegar and water mixture, about 2-3 squirts. Repeat this every hour until done. This will help form that flavorful bark that everyone loves!

The beef short ribs are done when the digital meat thermometer reaches at least 205°F. The probe of the thermometer should insert like you are putting it into room temperature butter. If the ribs are not that tender, continue to smoke until they reach 210°F.

If desired, apply a layer of BBQ sauce to each rib. BBQ sauce is not needed because these will have an incredibly flavorful seasoned crust. But you can add a thin layer if you want.

Remove each beef short rib from the smoker and allow to rest for 5-7 minutes. Using a sharp knife, slice the meat from the bone and serve.

🙋🏼 Frequently Asked Questions

💭 Expert Tips

• Make sure to remove the membrane off the top of the short rib. It's not fat. It's ok to leave it on the bone side. The membrane is really hard to chew and by removing it, the smoke has an opportunity to penetrate deeper into the meat of the rib.
• Use a light flavored wood such as cherry, pecan, apple, or oak. Avoid hickory or mesquite wood with this recipe as it tends to be too overpowering.
• The key to success is smoking low and slow. Keep the smoker temperature between 225°F and 250°F for best results.
• For the first several hours, the internal temperature of the meat will rise relatively quickly. This is normal. The temperature will start to slow down about 3-4 hours into smoking the short ribs.
• For the most delectable crust, spray each rib with 2-3 light sprays of the apple cider vinegar and water mixture. Start this after the beef short ribs have been smoking for 3 hours.

📖 More Smoker Recipes

Smoking food is my speciality and I love both the art and the science of smoking. And I have a collection of some of the best smoker recipes you will ever eat! If you're looking for another really easy meat to smoke, make sure you try smoking chicken quarters. They are inexpensive, no fuss, and incredibly tasty! If you want to try making some smoked baby back ribs, then you'll love my 2-2-1 method. Smoked to perfection, the meat falls off the bone every time!

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