If you’ve ever sat down to a plate of Smoked Beef Short Ribs and felt the meat practically fall off the bone at the touch of a fork, you already know why this recipe has such a devoted following.
These are not your average weeknight ribs. Smoked low and slow over several hours, beef short ribs develop a deep, bark-crusted exterior with a rich, beefy interior that’s impossibly tender and juicy.
The process is meditative, rewarding, and absolutely worth every minute of cook time.
This classic Texas-style smoked beef short rib recipe uses a simple salt-and-pepper rub, oak or hickory wood smoke, and a low-and-slow cooking method around 250-275°F until the internal temperature hits around 200-205°F, producing the most melt-in-your-mouth result imaginable.
If you’ve tackled my Braised Short Ribs on the stovetop and loved them, get ready for that same depth of flavor, taken to a whole new level by the smoker.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 8-10 hours |
| Total Time | 8 hours 20 minutes (plus optional overnight dry brine) |
| Servings | 4-6 servings |
| Difficulty Level | Intermediate |
Why You’ll Love This Smoked Beef Short Ribs
Smoking beef short ribs at home feels like something reserved for competition pitmasters, but once you try it, you’ll realize it’s actually very approachable.
The ingredient list is short, the technique is forgiving, and the results are the kind that make people go completely quiet at the dinner table.
The bark that forms on the outside of each rib is a smoky, peppery crust unlike anything you can achieve in an oven.
Underneath that bark is collagen-rich, deeply marbled beef that slowly transforms over hours into a buttery, gelatinous texture that coats every bite.
You need very few ingredients. A generous salt and coarse pepper rub is all the seasoning most pitmasters swear by for this cut.
It’s an impressive centerpiece dish. Set these on the table and every single guest will be reaching for their phones to take a photo before they even pick up a fork.
You also have a lot of flexibility with the wood. Oak is the traditional choice, but hickory, pecan, or even cherry wood all pair beautifully with the richness of the beef.
- The low-and-slow method does all the heavy lifting. You set the temperature, add your wood, and let time do the work.
- The fat content of beef short ribs means they’re very forgiving. Even if you overshoot or undershoot slightly, they still come out great.
- These ribs hold beautifully. If dinner gets delayed, you can wrap them in foil and rest them in a cooler for up to 2 hours without losing a thing.
- Leftovers (if you have any) are arguably even better the next day.
- This recipe scales easily. Double the rub amounts and smoke a full rack.
Read Also: Instant Pot Short Ribs Recipe
Ingredients
Short ribs come in a few different cuts, and for smoking, you want the plate short ribs, also called “dino ribs,” which are the large 3-bone or 4-bone sections cut from the plate primal.
These are the ones you see in competition BBQ and are available at most butcher shops. The simplicity of the rub is intentional.
Don’t be tempted to add too many spices; the smoke and the beef are the stars here.
- 1 rack beef plate short ribs (3-4 bones, approximately 8-10 lbs), sometimes labeled as “beef short ribs plate” or “USDA Choice or Prime beef ribs”
- 2 tablespoons coarse kosher salt
- 2 tablespoons coarse black pepper (freshly cracked or coarsely ground)
- 1 tablespoon garlic powder (optional but adds depth)
- Oak, hickory, or pecan wood chunks or chips, for smoking
- Yellow mustard or hot sauce (a thin binder layer, about 2 tablespoons, to help the rub adhere), optional
Kitchen Equipment Needed
You don’t need a fancy competition-grade smoker for this recipe, though you do need something that can hold a steady, low temperature for many hours.
Most backyard smokers, pellet grills, or kettle grills set up for indirect heat will do the job beautifully. Here’s everything you’ll need.
- Offset smoker, pellet grill, or kettle grill set up for indirect low-and-slow smoking
- Instant-read meat thermometer (critical for accuracy)
- Leave-in probe thermometer for monitoring without opening the smoker
- Heavy-duty aluminum foil or butcher paper for wrapping
- Sharp boning knife or chef’s knife (for trimming the membrane)
- Large cutting board
- Rimmed baking sheet or sheet pan
- Cooler or empty oven (for resting the ribs after cooking)
- Tongs
Read Also: Slow Cooker Short Ribs Recipe
Recommended Products for This Recipe
These are products I genuinely reach for every time I fire up the smoker for beef short ribs. They make a real difference in the final result.
1. MEATER Plus Wireless Meat Thermometer
Monitoring a 9-hour smoke without a reliable leave-in probe is a nerve-wracking experience.
The MEATER Plus uses Bluetooth and Wi-Fi so you can watch the internal temperature climb from your couch, your kitchen, or anywhere nearby.
It also sends alerts when your target temp is approaching, which is a total lifesaver during a long cook.
2. Weber Smokey Mountain Cooker Smoker
If you’re in the market for a dedicated smoker, the Weber Smokey Mountain is the workhorse that backyard pitmasters have trusted for decades.
It holds temperature remarkably well for hours, uses charcoal and wood chunks efficiently, and produces some of the cleanest smoke you’ll find at this price point.
Your beef short ribs will thank you.
3. Traeger Signature Blend Wood Pellets
If you’re running a pellet grill, the fuel quality matters more than most people realize.
Traeger’s Signature Blend of hickory, maple, and cherry wood creates a balanced smoke profile that’s not too sharp and not too mild, a great all-purpose choice that works exceptionally well with the bold, beefy flavor of short ribs.
4. Pink Butcher Paper Roll
Many seasoned pitmasters prefer wrapping their ribs in unlined pink butcher paper instead of foil during the final phase of the cook.
Foil steams the meat and can soften that beautiful bark you worked so hard to build.
Butcher paper lets some moisture escape while still helping the meat power through the stall, giving you a better bark-to-tenderness balance.
5. Dalstrong Slicing Carving Knife
A long, thin slicing knife makes cutting through your finished short ribs clean and precise.
This Dalstrong knife is sharp out of the box, beautifully balanced, and long enough to slice through a full bone section in one smooth motion without dragging through the tender meat.
Step-by-Step Instructions: How to Make Smoked Beef Short Ribs
1. Trim and Prep the Short Ribs
- Remove the beef short ribs from the refrigerator and lay them bone-side up on a large cutting board.
- Locate the thin, papery membrane (the silverskin) that runs along the bone side of the rack. This membrane can become tough and chewy after cooking, so it needs to be removed.
- Slide a butter knife or the tip of a boning knife under one corner of the membrane to loosen it, then grip it firmly with a paper towel (for grip) and pull it away from the bones in one slow, steady motion.
- Flip the rack meat-side up and trim any large, thick flaps of hard fat from the surface. You want to leave about a quarter-inch of fat cap on top for flavor and moisture during the long cook. Do not remove all of the fat.
- Inspect all edges of the rack and trim away any loose, ragged pieces of meat or fat that might dry out or burn during the smoke.
- Pat the entire surface of the ribs dry with paper towels. A dry surface is critical for forming a proper bark.
2. Apply the Binder and Dry Rub
- If using a binder (recommended), apply a very thin, even layer of yellow mustard or hot sauce all over the surface of the ribs using your hands or a brush. You don’t need much. This binder helps the seasoning stick and burns off completely during cooking, leaving no mustard flavor behind.
- In a small bowl, combine your kosher salt, coarse black pepper, and garlic powder (if using). Mix well with a fork.
- Generously season all surfaces of the short rib rack with the rub, including the sides and the bone side. You want an even, thorough coating. Don’t be shy. A thick bark starts here.
- Press the rub gently into the meat with your hands so it adheres firmly.
- If you have time, place the seasoned ribs uncovered on a sheet pan and refrigerate them overnight (up to 24 hours). This dry brine step draws out a little moisture, which then reabsorbs into the meat along with the salt, seasoning the beef deeply rather than just on the surface. If you’re short on time, 1-2 hours of rest on the counter is still beneficial.
3. Prepare Your Smoker
- About 45 minutes to 1 hour before cooking, fire up your smoker and bring it to a steady temperature of 250-275°F (121-135°C).
- Set it up for indirect heat, meaning the fire or heat source is positioned away from where the ribs will sit, and the smoke circulates around the meat before exiting through the vent.
- Add your wood chunks or chips to produce smoke. For beef, oak and hickory are classic choices. Pecan and cherry also work well and add a slightly sweeter smoke note. If using chips on a charcoal smoker, soak them in water for 30 minutes first to slow the burn. Wood chunks don’t need soaking.
- Make sure your smoker is running clean, thin, blue smoke, not thick, white, billowy smoke. Thick white smoke can impart a bitter, acrid flavor to the meat.
- Place your drip pan or a pan of water underneath where the ribs will sit if your smoker has that capability. This helps moderate temperature and keeps the environment humid.
4. Begin the Smoke (The Unwrapped Phase)
- Place the seasoned short rib rack bone-side down on the smoker grate. The bones act as a natural insulator from the bottom heat, protecting the meat.
- Insert your leave-in probe thermometer into the thickest part of the meat, avoiding touching the bone.
- Close the smoker lid and let the ribs cook undisturbed at 250-275°F for the first 4-5 hours. Resist the urge to keep opening the lid, which drops the temperature and extends cook time.
- Maintain your target temperature by adjusting vents on a charcoal smoker or the temperature control on a pellet grill. Add charcoal and wood chunks as needed to keep the fire going and the smoke consistent.
- Check the color and bark development at around the 4-hour mark. The exterior of the ribs should be developing a deep, dark, mahogany bark. The surface should feel dry and firm, not wet or tacky.
- At some point, usually between 150-170°F internal temperature, you’ll hit the stall, where the temperature stops rising and plateaus for an hour or more. This is completely normal. It’s caused by evaporative cooling. Do not panic. Keep your smoker temperature steady and be patient.
5. Wrap the Ribs (The Texas Crutch)
- When the ribs have reached an internal temperature of around 165-170°F and the bark looks fully set, it’s time to wrap.
- Lay out two large sheets of heavy-duty aluminum foil or a sheet of pink butcher paper on your work surface.
- Using heat-resistant gloves or tongs, carefully transfer the rib rack from the smoker to the foil or paper.
- If using foil, you can optionally add a small pat of butter (about 1 tablespoon) and a splash of beef broth (2-3 tablespoons) to the foil before sealing. This adds extra moisture and richness.
- Wrap the ribs tightly in the foil or paper, crimping the edges firmly to seal in the juices.
- Return the wrapped ribs to the smoker, bone-side down, and continue cooking at 250-275°F.
- Continue smoking until the internal temperature reaches 200-205°F. This final phase typically takes another 2-3 hours after wrapping.
6. Check for Doneness
- Temperature is a guide, but feel is the true indicator of doneness for beef short ribs.
- When the ribs probe around 200-205°F, insert your thermometer into several spots across the rack. In a done rack, the probe should slide into the meat with little to no resistance, like sliding through softened butter.
- If the probe still meets some resistance, reseal the wrap and continue cooking, checking every 30 minutes.
- The meat should have pulled back noticeably from the ends of the bones, which is a good visual cue that the collagen has broken down.
7. Rest the Ribs
- Resting is non-negotiable. It allows the juices that have moved toward the surface during cooking to redistribute back through the meat.
- Remove the ribs from the smoker while still wrapped.
- Place them in a dry, empty cooler lined with old towels, or place them in an oven turned off (or set to its lowest keep-warm setting, around 170°F).
- Rest for a minimum of 45 minutes. Up to 2 hours is even better. Longer rests produce noticeably juicier results.
8. Slice and Serve
- After resting, carefully unwrap the ribs and transfer them bone-side down to a cutting board. Caution: there will be hot liquid in the wrap, so open it away from you.
- Using a sharp slicing knife, cut between the bones to separate each individual rib.
- Serve immediately with your favorite sides. A sprinkle of flaky sea salt over the sliced meat just before serving is optional but highly recommended.
You might also enjoy: French Onion Beef Short Rib Soup
Tips for The Best Smoked Beef Short Ribs
The difference between good smoked short ribs and truly great ones comes down to a handful of technique details that experienced pitmasters know by heart.
Here are the most important ones to keep in mind.
- Buy the right cut. You want beef plate short ribs, also called “DINO ribs.” These are the 3-bone or 4-bone sections with a thick cap of meat on top. Chuck short ribs are smaller and work differently. Ask your butcher specifically for “plate short ribs” or “beef ribs, 3-bone plate section.”
- Choose USDA Choice or Prime beef. The marbling in higher-grade beef makes a dramatic difference during a long smoke. Prime has significantly more intramuscular fat, which bastes the meat from the inside out during cooking.
- Keep your smoke clean. Aim for thin, blue smoke. Thick white smoke imparts bitterness. A well-managed fire with good-quality wood always produces better-tasting ribs.
- Don’t skip the rest. Many beginners slice into their ribs right off the smoker and wonder why the juices run all over the board. A proper rest of 45-120 minutes keeps those juices where they belong.
- Probe in multiple places. Barbecue is not a precise science. Different parts of the rack can be at different temperatures, so always check at least 2-3 spots before calling them done.
- Go by feel, not just temperature. The “probe like butter” test is your most reliable indicator that the collagen has fully rendered and the ribs are genuinely done.
- Don’t open the smoker constantly. Every time you lift the lid, you lose significant heat and smoke. Trust the process.
Read Also: Slow Cooker Pot Roast
Serving Suggestions
Smoked beef short ribs are a showstopper on their own, but the right sides can turn this meal into a full feast.
Rich, fatty meat pairs especially well with sides that have a little acidity or brightness to cut through it.
The classic pairing is simple and intentional. The bold smoke flavor of the ribs should always be the center of attention.
- Serve with Creamy Mashed Potatoes for a comforting, crowd-pleasing combination.
- Vinegar Coleslaw adds a tangy crunch that cuts beautifully through the richness of the beef.
- Skillet Cornbread on the side is a BBQ classic that soaks up all those incredible juices from the plate.
- Fried Cabbage is a simple, flavorful side that complements smoked beef without overpowering it.
- Sauteed Cabbage with garlic and butter is another quick, savory option that rounds out the plate.
- Pickles and pickled onions: The acid from pickled vegetables is a natural pairing with fatty, smoky beef.
- Garlic Mashed Potatoes take the classic side to the next level with roasted garlic stirred right in.
- A simple green salad dressed with a sharp vinaigrette works wonderfully as a lighter counterpoint.
Read Also: Flanken Beef Short Ribs Recipe
Variations of Smoked Beef Short Ribs
The classic salt-and-pepper approach is hard to top, but there are a few fun ways to put your own spin on smoked short ribs.
Each variation stays true to the low-and-slow method while adding a different flavor dimension.
Try one of these next time to keep things interesting.
- Texas-Style (Classic): The original version described in this recipe, salt, coarse pepper, and garlic powder only. The purest expression of beef and smoke. This is the version most competition pitmasters use.
- Korean-Inspired: Marinate the short ribs overnight in a mixture of soy sauce, sesame oil, ginger, garlic, brown sugar, and gochujang before applying a light dry rub and smoking. The result is sweet, savory, and deeply umami.
- Coffee and Ancho Rub: Add 1 tablespoon of finely ground espresso and 1 tablespoon of ancho chili powder to your rub mixture. The coffee amplifies the beefy richness and the ancho adds a mild, fruity heat.
- Sweet and Smoky BBQ Style: After wrapping your ribs, brush the exterior with your favorite BBQ Sauce in the final 30 minutes of cooking for a caramelized, sticky glaze.
- Herb-Crusted: Mix rosemary, thyme, and garlic powder into your rub alongside the salt and pepper for a more European-flavored rib that pairs beautifully with red wine.
Storage and Reheating
Smoked beef short ribs store incredibly well, and many people find the flavor develops even more depth after a night in the refrigerator.
Proper storage ensures every leftover bite is just as good as the first.
- Refrigerator: Allow the ribs to cool to room temperature (no more than 2 hours out of the oven), then transfer to an airtight container or wrap tightly in foil. Store in the refrigerator for up to 4 days.
- Freezer: Wrap individual ribs tightly in plastic wrap and then in a layer of foil, or place in a freezer-safe zip-lock bag. Freeze for up to 3 months. Label with the date.
- Reheating from the fridge: Place ribs in a baking dish, add a splash of beef broth (about 1/4 cup), cover tightly with foil, and reheat in a 275°F oven for 30-45 minutes until heated through. This gentle method preserves moisture.
- Reheating from frozen: Thaw overnight in the refrigerator first, then reheat as described above.
- Vacuum sealing: If you have a vacuum sealer, this is the gold-standard storage method. Vacuum-sealed ribs can be reheated in a sous vide bath or simmering water right in the bag and come out incredibly moist.
- Avoid microwaving: Microwaving short ribs causes them to dry out quickly and destroys the texture. Always use the oven or sous vide for reheating.
Nutritional Facts
Approximate values per serving (based on 5 servings, bone-in)
| Nutrient | Amount | ||| | Calories | ~620 kcal | | Protein | 42g | | Total Fat | 48g | | Saturated Fat | 20g | | Cholesterol | 155mg | | Sodium | 680mg | | Carbohydrates | 1g | | Fiber | 0g | | Sugar | 0g |
Note: Nutritional values are estimates and will vary depending on the specific cut of meat, the amount of fat trimmed, and any additional ingredients used.
Health Benefits of Key Ingredients
Beef short ribs might be an indulgent cut, but the ingredients in this recipe offer more nutritional value than you might expect.
When enjoyed as part of a balanced diet, this meal delivers several meaningful nutrients.
Beef short ribs are one of the richest dietary sources of heme iron, the most bioavailable form of iron, which is critical for oxygen transport and energy production in the body.
- High-quality protein: Beef is a complete protein source, delivering all essential amino acids needed for muscle repair, immune function, and overall cellular health.
- Collagen and gelatin: The long, slow smoking process breaks down the collagen in short ribs into gelatin, which supports joint health and gut lining integrity.
- Zinc: Beef is one of the best dietary sources of zinc, a mineral involved in immune defense, wound healing, and DNA synthesis.
- B vitamins: Short ribs are rich in B12, B6, and niacin, all of which are essential for nerve function, energy metabolism, and red blood cell production.
- Coarse black pepper: Black pepper contains piperine, a compound shown in studies to enhance the bioavailability of other nutrients and to have antioxidant properties.
- Garlic powder: Even in dried form, garlic retains allicin precursors that have been associated with cardiovascular and immune benefits.
Read Also: Beef Tenderloin Recipe
FAQs About Smoked Beef Short Ribs
1. What is the best internal temperature for smoked beef short ribs?
The target internal temperature for smoked beef short ribs is 200-205°F (93-96°C).
At this temperature, the tough connective tissue and collagen in the meat have fully broken down into gelatin, producing the incredibly tender, buttery texture that makes this cut so prized.
However, temperature is only a guide. Always use the probe-like-butter feel test alongside temperature readings.
2. How long does it take to smoke beef short ribs?
Plan for approximately 8-10 hours total at a smoker temperature of 250-275°F.
The exact time will vary based on the size of your rack, the efficiency of your smoker, and how long the meat stalls. Larger, thicker racks naturally take longer.
It’s always better to start earlier than planned and rest the meat in a cooler than to rush the process.
3. Should I wrap my beef short ribs in foil or butcher paper?
Both work well. Foil creates a tighter seal, generates more steam, and speeds up the final phase of cooking, but it can slightly soften your bark.
Pink butcher paper wraps tighter than foil, allows some moisture to escape, and does a better job preserving the dark, crispy bark while still helping the meat push through the stall.
For the crispiest bark, choose butcher paper. For the fastest finish, go with foil.
4. What kind of wood is best for smoking beef short ribs?
Oak is the traditional, gold-standard choice for Texas-style beef ribs. It provides a bold, clean smoke flavor that complements beef without overwhelming it.
Hickory adds a stronger, slightly nutty smokiness. Pecan sits between oak and hickory in intensity and adds a mild sweetness.
Cherry wood adds a subtle fruitiness and a beautiful dark red color to the bark.
Avoid lighter woods like apple or alder, which may not produce enough smoke character for a long cook like this.
5. Can I make smoked beef short ribs without a smoker?
Yes, with some adjustments. You can set up a standard kettle charcoal grill for indirect smoking by piling coals on one side, placing a drip pan on the other, and adding wood chunks directly to the coals.
Keep the grill temperature as close to 275°F as possible by managing your vents carefully.
You can also cook the ribs low-and-slow in a 275°F oven (which won’t give you smoke flavor) and then finish them briefly on the grill to develop some char.
For a full indoor slow-cooked version with a different flavor profile, my Braised Short Ribs recipe is a great option.
Smoked Beef Short Ribs
Ingredients
- 1 rack beef plate short ribs 3-4 bones, approximately 8-10 lbs; also labeled as beef short ribs plate; USDA Choice or Prime recommended
- 2 tablespoons coarse kosher salt
- 2 tablespoons coarse black pepper freshly cracked or coarsely ground
- 1 tablespoon garlic powder optional, but adds depth
- 2 tablespoons yellow mustard or hot sauce thin layer used as a binder to help rub adhere; burns off completely during cooking
- oak, hickory, or pecan wood chunks or chips for smoking; hickory and cherry work well too
- 1 tablespoon unsalted butter optional; added to foil when wrapping for extra richness
- 3 tablespoons beef broth optional; added to foil when wrapping to add moisture
Equipment
- Offset smoker, pellet grill, or kettle grill Set up for indirect low-and-slow smoking at 250-275°F
- Instant-read meat thermometer Critical for checking doneness
- Leave-in probe thermometer For monitoring internal temperature without opening the smoker
- Heavy-duty aluminum foil or butcher paper For wrapping ribs during the final phase of cooking
- Sharp boning knife or chef’s knife For trimming the membrane and fat
- Large cutting board
- Rimmed baking sheet or sheet pan For dry brining in the refrigerator
- Cooler or empty oven For resting the ribs after cooking
- Tongs
Method
- Remove the membrane from the bone side of the rack by sliding a knife under one edge and pulling it away with a paper towel. Trim excess hard fat to about a quarter-inch, then pat the entire rack dry with paper towels.
- Rub a thin layer of yellow mustard or hot sauce over all surfaces of the ribs as a binder. Combine the kosher salt, black pepper, and garlic powder, then coat the entire rack generously on all sides, pressing the rub firmly into the meat.
- Place the seasoned ribs uncovered on a rimmed baking sheet and refrigerate for at least 1-2 hours, or ideally overnight up to 24 hours, to allow the salt to deeply penetrate the meat.
- Fire up your smoker 45-60 minutes before cooking and bring it to a steady 250-275°F set up for indirect heat. Add your wood chunks or chips and ensure the smoke is thin and blue, not thick and white, before placing the meat on.
- Place the ribs bone-side down on the smoker grate and insert a leave-in probe thermometer into the thickest part of the meat. Smoke at 250-275°F undisturbed for 4-5 hours until a deep mahogany bark forms and the internal temperature reaches approximately 165-170°F.
- Once the bark is fully set and the internal temperature hits 165-170°F, transfer the ribs to a sheet of heavy-duty foil or pink butcher paper. Optionally add butter and beef broth, then wrap tightly and return to the smoker bone-side down.
- Continue smoking the wrapped ribs at 250-275°F for another 2-3 hours until the internal temperature reaches 200-205°F and the probe slides into the meat with no resistance, like passing through softened butter.
- Remove the ribs from the smoker while still wrapped and place them in a dry cooler lined with towels or an oven set to its lowest setting. Rest for a minimum of 45 minutes, up to 2 hours, for maximum juiciness.
- Carefully unwrap the rested ribs, transfer them bone-side down to a cutting board, and slice between the bones into individual ribs with a sharp knife. Serve immediately with your favorite sides.
Nutrition
Notes
- Buy the right cut: Ask your butcher specifically for beef plate short ribs (also called “dino ribs”), cut as a 3-bone or 4-bone rack. Chuck short ribs are smaller and cook differently.
- Choose USDA Choice or Prime: The extra marbling in higher-grade beef makes a dramatic difference during a long smoke, basting the meat from the inside out.
- Keep your smoke clean: Aim for thin, blue smoke throughout the cook. Thick white smoke imparts a bitter flavor. A well-managed fire with quality wood is key.
- Don’t skip the rest: Resting for 45-120 minutes after cooking allows the juices to redistribute. Skipping this step results in dry, less flavorful ribs.
- Foil vs. butcher paper: Foil speeds up the wrapped phase but can soften the bark. Pink butcher paper preserves the bark better while still helping the meat push through the stall.
- The stall is normal: Expect the internal temperature to plateau between 150-170°F for an extended period. This is evaporative cooling and will resolve on its own. Be patient.
- Probe in multiple spots: Different parts of the rack can be at different temperatures. Always check at least 2-3 spots and rely on the feel test (probe slides in like butter) alongside temperature.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days, or freeze tightly wrapped for up to 3 months.
- Reheating: Reheat in a 275°F oven covered tightly with foil with a splash of beef broth for 30-45 minutes. Avoid microwaving, which dries the meat out quickly.
- No smoker? Set up a charcoal kettle grill for indirect smoking with wood chunks, or cook in a 275°F oven and finish on the grill for some char. Flavor will differ but the result is still excellent.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Smoked Beef Short Ribs are one of those recipes that slow you down in the very best way.
You wake up a little earlier, you tend the fire, you smell the smoke working its way into the meat for hours, and by dinnertime, you’ve created something that feels genuinely earned.
That first bite through the bark and into the tender, yielding beef is the payoff for all of it.
I hope you fire up your smoker and give this recipe a go. It’s one of those meals that becomes a yearly tradition for a reason.
Drop a comment below if you try it. Tell me what wood you used, what sides you paired it with, and whether you went foil or butcher paper. I read every single one, and I’d love to hear how yours turned out.
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