Description
Smoked Beef Short Ribs are the ultimate BBQ experience. These meaty ribs are slow-smoked to perfection, locking in deep smoky flavor and developing a rich bark on the outside. With tender, juicy meat that falls off the bone, this dish is a crowd-pleaser for cookouts, weekend feasts, or anytime you want bold, hearty flavor. Whether you’re using a pellet smoker or a traditional offset, this step-by-step method ensures great results.
Ingredients
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4 bone-in beef short ribs (plate or chuck cut)
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2 tablespoons yellow mustard (binder, optional)
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2 tablespoons kosher salt
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2 tablespoons coarse black pepper
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1 tablespoon garlic powder
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1 tablespoon onion powder
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1 teaspoon smoked paprika (optional)
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1/2 teaspoon cayenne pepper (optional)
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1/2 cup apple cider vinegar + 1/2 cup water (for spritzing)
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1/2 cup beef broth or apple juice (optional, for wrapping)
Instructions
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Trim the Ribs: Remove silver skin and excess fat.
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Apply Binder: Lightly coat ribs with mustard (optional).
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Season the Ribs: Mix salt, pepper, garlic, onion powder, and other spices. Rub onto all sides of the ribs.
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Preheat Smoker: Set smoker to 225°F. Use oak, hickory, or cherry wood.
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Smoke the Ribs: Place ribs bone-side down on the smoker. Close lid.
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Spritz: After 2 hours, spritz ribs every hour with apple cider vinegar + water.
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Wrap (Optional): At 165–175°F, wrap ribs in foil or butcher paper with a splash of beef broth or apple juice.
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Continue Cooking: Smoke until ribs reach 200–205°F internal temperature.
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Rest: Let ribs rest wrapped for 30–60 minutes before slicing.
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Serve: Cut between bones and serve with BBQ sauce or as is.
Notes
Bone-in ribs offer more flavor and better presentation.
Wrapping helps with tenderness but can soften bark slightly.
Use a meat thermometer to avoid under- or overcooking.
Resting helps the juices settle, improving texture.
Great with coleslaw, mashed potatoes, or cornbread.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Smoking
- Cuisine: American BBQ