Juicy Smoked Beef Short Ribs Recipe: Heavenly Fall-Apart Magic

Slow-cooked to perfection, these smoked beef short ribs deliver an explosion of rich, smoky flavor that melts in your mouth.

The robust marinade infuses each tender morsel with deep, savory notes that will have everyone asking for seconds.

Smoking these ribs requires patience and precision, transforming a simple cut of meat into a mouthwatering delicacy.

Regional barbecue traditions shine through in every bite of this classic dish.

The secret lies in selecting high-quality beef and mastering the low-and-slow cooking technique.

Juicy, fall-apart meat with a perfectly caramelized exterior awaits those willing to invest time and care.

Prepare to embark on a culinary journey that celebrates the art of barbecue and promises an unforgettable dining experience.

Serve These Ribs With Slaw or Mac and Cheese

• Flavor Companions: Pair these smoky short ribs with creamy coleslaw and tangy pickles for a classic BBQ combo that balances the rich meat's intensity.
• Hearty Side Kick: Serve alongside garlic mashed potatoes or roasted root vegetables to create a robust, satisfying meal that highlights the beef's deep smokiness.
• Sauce Celebration: Offer a selection of homemade BBQ sauces like spicy chipotle, sweet Kansas City-style, or tangy Carolina mustard to let guests customize their dining experience.
• Wine & Drink Match: Complement the ribs with full-bodied red wines like Cabernet Sauvignon or craft dark beers that stand up to the meat's bold, smoky flavor profile.

Store Smoked Ribs to Reheat Later

• Keep leftover smoked short ribs in airtight containers within 2 hours of cooking. Store in the refrigerator for up to 4 days, ensuring maximum flavor retention and food safety.
• Wrap individual portions tightly in plastic wrap, then place in freezer bags. Frozen short ribs remain delicious for 3-4 months. Thaw overnight in the refrigerator before reheating.
• Warm ribs gently in the oven at 250F, covered with foil, to maintain moisture. Add a splash of beef broth to prevent drying out. Heat until the internal temperature reaches 165F for safe consumption.
• Slice cold ribs and use in sandwiches, salads, or tacos. Cold ribs can be quickly transformed into exciting next-day meals, reducing food waste and saving time in the kitchen.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 6-8 hours

Total Time: 8 hours 15 minutes

Calories: 320 kcal

Servings: 4

What You’ll Need for Smoked Short Ribs

• Beef Short Ribs: Choose well-marbled, meaty ribs that promise incredible tenderness and deep flavor.

• Mustard: Creates perfect seasoning adhesion and adds subtle tangy undertones to the meat's richness.

• Kosher Salt, Black Pepper: Fundamental flavor boosters that elevate the natural beef taste.
• Garlic Powder, Onion Powder: Provide aromatic depth and complex savory notes.
• Smoked Paprika: Introduces smoky warmth and beautiful reddish color to the seasoning crust.
• Cayenne Pepper: Optional spicy kick that brings exciting heat to the overall flavor profile.

• Beef Broth: Helps keep ribs juicy during the long smoking process and intensifies meaty essence.

• Oak Wood, Hickory Wood, Mesquite Wood: Impart distinctive smoky flavors, with each wood offering unique aromatic characteristics.

• Butcher Paper, Aluminum Foil: Protects meat during final cooking stages, trapping moisture and ensuring tender results.

Tools for Tender Beef on the Smoker

• Smoker: Essential for achieving that classic smoky flavor and slow-cooking the ribs.
• Digital meat thermometer: Crucial for checking the internal temperature of the ribs accurately.
• Sharp knife: Needed for trimming excess fat and silverskin from the ribs.
• Cutting board: For preparing and trimming the meat.
• Mixing bowl: Used for creating the seasoning blend.
• Tongs: Helpful for handling and moving ribs in the smoker.
• Spray bottle: For spritzing beef broth during smoking to keep ribs moist.
• Butcher paper or aluminum foil: Optional for wrapping ribs during cooking.

How to Smoke Beef Short Ribs to Perfection

• Fire Up the Smoker

Set your smoker to a steady 250F, choosing oak, hickory, or mesquite wood for a bold, mouthwatering smoky punch.

• Prep and Trim

Clean up the ribs by removing excess fat and silverskin. Brush a light layer of mustard to help seasonings cling perfectly.

• Create a Flavor Explosion

Mix a robust spice blend with salt, pepper, garlic powder, smoked paprika, onion powder, and a pinch of cayenne. Massage the seasoning generously over every inch of the meat.

• Low and Slow Magic

Place ribs bone-side down on the smoker grates. Smoke for 4-6 hours, giving them a spritz of beef broth each hour to keep them juicy and tender.

• Wrap for Ultimate Tenderness

When the internal temperature hits 165-175F, wrap the ribs in butcher paper or foil to lock in moisture and continue smoking.

• Nail the Perfect Doneness

Keep smoking until the internal temperature reaches 200-205F and a probe glides through the meat like butter.

• Rest and Devour

Let the ribs relax for 30-45 minutes before slicing. Serve with your favorite BBQ sauce or enjoy the pure, smoky goodness as is.

Spice Rub Tips That Add Layered Flavor

• Use a water pan in your smoker to maintain steady humidity and prevent the meat from drying out during the long cooking process.
• Pat the ribs completely dry before applying seasoning to help create that delicious, crispy exterior crust that BBQ lovers crave.
• For keto and low-carb diets, skip traditional BBQ sauce and use a sugar-free alternative or enjoy the ribs with just the spice rub for maximum flavor.
• Experiment with different wood chips like apple or cherry for a milder smoke profile, or try a coffee-based dry rub for an extra depth of flavor that'll make your taste buds dance.
• These short ribs can be prepared a day ahead and gently reheated in the oven, making them perfect for meal prep or entertaining hungry guests without last-minute stress.

Tender Smoked Beef Short Ribs Recipe

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4.8 from 30 reviews

• Total Time: 8 hours 15 minutes
• Yield: 5 1x

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Description

Succulent Smoked Beef Short Ribs deliver mouthwatering Texas-style barbecue perfection with rich, smoky flavors. Bold spices and patient smoking create tender, fall-apart meat that celebrates classic southern grilling traditions you’ll savor to the last bite.

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Ingredients

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• 4 bone-in beef short ribs (about 2 kg total)
• ¼ cups coarse kosher salt
• ¼ cups coarse black pepper
• 2 tbsps yellow mustard (as a binder)
• 1 tbsp garlic powder
• 1 tbsp smoked paprika
• 1 tsp onion powder
• 1 tsp cayenne pepper (optional, for heat)
• ½ cup beef broth (for spritzing)
• Wood chunks or pellets (oak, hickory, or mesquite work great)

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Instructions

1. Preparation: Trim excess fat and silverskin from short ribs, ensuring a clean surface for seasoning.
2. Seasoning Blend: Create a robust spice mixture combining salt, pepper, garlic powder, smoked paprika, onion powder, and optional cayenne for heat, massaging thoroughly into every surface of the meat.
3. Smoker Setup: Ignite smoker to 250F, selecting oak, hickory, or mesquite wood chips to impart a deep, complex smoky essence, positioning ribs bone-side down on grates.
4. Slow Smoking Process: Maintain consistent temperature, periodically misting with beef broth to preserve moisture, allowing ribs to develop a rich bark and tender texture over 4-6 hours.
5. Temperature Check: Monitor internal meat temperature, transitioning to wrapping in butcher paper or foil around 165-175F to intensify tenderness and prevent moisture loss.
6. Final Cooking Stage: Continue smoking until internal temperature reaches 200-205F, verifying doneness by effortless probe insertion through meat.
7. Resting & Serving: Allow ribs to rest for 30-45 minutes, enabling juices to redistribute, then slice and present with optional BBQ sauce or enjoy the pure, smoky flavor profile.

Notes

• Select oak, hickory, or mesquite for a robust, deep smoky flavor that complements beef’s rich taste.
• Apply mustard as a binder before seasoning to help spices adhere and create a flavorful bark that locks in moisture.
• Use a reliable meat thermometer to check doneness, aiming for 200-205F for melt-in-your-mouth tender short ribs.
• Spritz with beef broth hourly to prevent drying and enhance the meat’s juiciness during the long smoking process.

• Prep Time: 15 minutes
• Cook Time: 6-8 hours
• Category: Dinner
• Method: Smoking
• Cuisine: American

Nutrition

• Serving Size: 5
• Calories: 350
• Sugar: 0 g
• Sodium: 800 mg
• Fat: 28 g
• Saturated Fat: 11 g
• Unsaturated Fat: 17 g
• Trans Fat: 0 g
• Carbohydrates: 2 g
• Fiber: 0 g
• Protein: 24 g
• Cholesterol: 90 mg