If you dream about barbecue that practically melts off the bone and fills the backyard with smoky, irresistible aroma, Smoked Beef Short Ribs are about to become your new favorite recipe. These meaty, generously marbled ribs take their time in the smoker, transforming into a rich, tender masterpiece that’s worthy of any celebratory meal or relaxed weekend feast. With just a handful of pantry spices and a kiss of smoke, you can create a main course that rivals any barbecue joint. Whether you’re entertaining friends or looking to savor a quiet Sunday dinner, this dish delivers bold flavors and classic comfort with very little fuss.
Ingredients You’ll Need
Just a few essential ingredients are all it takes to unlock the full flavor potential of Smoked Beef Short Ribs. Each one has a purpose, balancing rich, beefy meat with a crust that delivers subtle spice and a smoky, caramelized finish.
- Bone-in beef short ribs (4 pieces, about 3–4 lbs total): Choose well-marbled ribs for juicy, tender meat and that classic, hearty beef flavor.
- Kosher salt (2 tablespoons): Brings out the natural beefiness and helps form that crave-worthy crust.
- Coarse black pepper (2 tablespoons): Adds a peppery kick and beautiful color to the bark without overpowering the beef.
- Garlic powder (1 tablespoon): Infuses the ribs with an aromatic, savory note that deepens as they smoke.
- Onion powder (1 tablespoon): Rounds out the spice rub with sweetness and depth.
- Smoked paprika (1 teaspoon, optional): For a hint of smoky, earthy flavor, this optional spice adds extra color and nuance.
- Yellow mustard (1/4 cup): Works as a binder so your seasoning sticks, but it won’t overpower the meat or leave a mustardy aftertaste.
- Wood chips or chunks (oak, hickory, or mesquite): The key to that authentic smoked flavor; choose your preferred wood for different smoky notes.
How to Make Smoked Beef Short Ribs
Step 1: Prep and Season the Ribs
Start by patting the beef short ribs dry with paper towels; this helps the seasoning stick and encourages a flavorful crust. Next, rub a thin, even layer of yellow mustard all over the ribs. Don’t worry — the mustard acts only as a glue for the spices and won’t taste sharp after hours in the smoker. In a small bowl, combine the salt, black pepper, garlic powder, onion powder, and smoked paprika (if using). Generously coat every side of the short ribs in this spice mixture.
Step 2: Fire Up the Smoker
Preheat your smoker to 250°F using your choice of wood — oak, hickory, and mesquite are classic options with flavors ranging from bold to subtly sweet. Place the ribs directly on the smoker grates, bone side down. This position shields the meat from direct heat so it cooks gently and absorbs all that beautiful smoke.
Step 3: Low and Slow Smoking
Let your Smoked Beef Short Ribs smoke for 6 to 8 hours, taking their time to develop that signature bark and melt-away texture. Every hour or so, spritz the ribs with water or beef broth to lock in moisture and build an epic bark on the outside. As the hours tick by, the kitchen and backyard will fill with the rich scent of smoked beef.
Step 4: The Magic Temperature
When the ribs reach an internal temperature between 200 and 205°F and a probe slides in with no resistance, they’re done. For extra juiciness, you can wrap the ribs in butcher paper after 4 to 5 hours once they hit about 165°F, then finish smoking until tender. When finished, rest the ribs for at least 30 minutes — this gives the juices time to redistribute, ensuring every bite is succulent.
How to Serve Smoked Beef Short Ribs
Garnishes
Let your Smoked Beef Short Ribs shine with a few simple touches. A sprinkle of flaky sea salt, a scattering of chopped fresh herbs (like parsley or chives), or a bright squeeze of lemon can add visual appeal and enhance the natural richness of the meat. If you’re feeling adventurous, a drizzle of your favorite barbecue sauce can be a tasty finishing touch without overpowering the smoky flavor.
Side Dishes
Serve these luscious ribs alongside classic barbecue sides: creamy coleslaw, cornbread, potato salad, or buttery grilled corn all make fantastic complements. For something lighter, a crisp green salad or tangy pickled vegetables contrast beautifully with the beef’s richness.
Creative Ways to Present
Slice the Smoked Beef Short Ribs between each bone for generous, dramatic individual servings. Pile the meat high on a platter for rustic, family-style service — or, for a fun twist, shred the meat and use it for loaded sandwiches, tacos, or even over creamy mashed potatoes or grits. The dramatic bark and deep color make these ribs Instagram-worthy!
Make Ahead and Storage
Storing Leftovers
If you have leftovers (lucky you!), let them cool completely, then wrap tightly in foil or store in an airtight container. Refrigerate for up to 4 days — the smoky flavor only gets better overnight.
Freezing
For longer storage, freeze cooked and cooled Smoked Beef Short Ribs in heavy-duty freezer bags or wrap tightly in plastic and foil. They’ll keep beautifully for up to 3 months. To thaw, leave the ribs in the fridge overnight before reheating gently.
Reheating
To reheat, wrap the ribs in foil and warm in a 300°F oven until heated through (about 20 to 30 minutes). Add a splash of beef broth to the foil packet for extra moisture. If you’re in a hurry, the microwave works too, but the oven helps keep that prized bark intact!
FAQs
Do I need a smoker to make Smoked Beef Short Ribs?
A dedicated smoker offers the best results, but you can improvise with a charcoal grill and indirect heat. Just add a pan of water for moisture and use wood chips for authentic smoky flavor.
What’s the secret to getting really tender ribs?
The real secret is patience! Cooking the ribs low and slow (and letting them rest at the end) allows the connective tissue to fully break down, creating that perfect melt-in-your-mouth texture.
Should I remove the membrane from beef short ribs?
Beef short ribs usually come with the membrane already removed, but if you notice a silvery layer on the bone side, peel it off with a paper towel for the best eating experience and to allow more smoke penetration.
Can I use a different spice rub?
Absolutely! The classic salt, pepper, and garlic blend highlights the beef’s natural flavors, but you can customize with brown sugar, chili powder, or cumin for different flavor profiles. Just keep your rub simple so the smoke and beef can still stand out.
What wood is best for smoked beef short ribs?
Oak gives a balanced smoke, hickory keeps things classic and robust, and mesquite brings an earthy, bolder touch. Mix and match, or use what you have on hand — all work well with beef short ribs.
Final Thoughts
There’s a special kind of magic that happens when you take your time with Smoked Beef Short Ribs. Each bite is smoky, deeply savory, and tender enough to make you pause in appreciation. Whether you’re new to smoking or a barbecue enthusiast, give this recipe a try — you’ll fall in love with what a little smoke, spice, and patience can do!
Print
Smoked Beef Short Ribs Recipe
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Smoking
- Cuisine: American
- Diet: Non-Vegetarian
Description
These Smoked Beef Short Ribs are a mouthwatering delight, with a perfect blend of spices and a tender, smoky flavor that will have everyone coming back for seconds. Ideal for a weekend barbecue or any special gathering.
Ingredients
Beef Short Ribs:
- 4 bone-in beef short ribs (about 3–4 lbs total)
Seasoning:
- 2 tablespoons kosher salt
- 2 tablespoons coarse black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon smoked paprika (optional)
Binding Agent:
- 1/4 cup yellow mustard
Smoking:
- Wood chips or chunks (oak, hickory, or mesquite) for smoking
Instructions
- Prepare the Ribs: Pat the beef short ribs dry and coat with yellow mustard.
- Season the Ribs: Mix salt, pepper, garlic powder, onion powder, and smoked paprika. Rub onto the ribs.
- Smoke the Ribs: Smoke at 250°F for 6-8 hours until tender.
- Rest and Serve: Let the ribs rest before slicing and serving.
Notes
- Consider wrapping the ribs in butcher paper for added moisture.
- Pair with BBQ sauce or classic sides like coleslaw and cornbread.
Nutrition
- Serving Size: 1 rib
- Calories: 680
- Sugar: 0 g
- Sodium: 980 mg
- Fat: 52 g
- Saturated Fat: 22 g
- Unsaturated Fat: 27 g
- Trans Fat: 1 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 46 g
- Cholesterol: 165 mg
