Smoked Beef Short Ribs
These Smoked Beef Short Ribs are the ultimate low-and-slow BBQ showstopper. A bold salt-and-pepper bark forms on the outside while hours of oak smoke transform the rich, collagen-packed beef into something impossibly tender and juicy. This Texas-style recipe keeps the ingredient list short and lets the smoke do all the talking, producing ribs with a deep mahogany crust and a melt-in-your-mouth interior that will have everyone at the table going back for seconds.
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
Ingredients
For the Ribs
- 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
For the Dry Rub
- 2 tablespoons coarse kosher salt
- 2 tablespoons coarse black pepper freshly cracked or coarsely ground
- 1 tablespoon garlic powder optional, but adds depth
For the Binder (Optional)
- 2 tablespoons yellow mustard or hot sauce thin layer used as a binder to help rub adhere; burns off completely during cooking
For Smoking
- oak, hickory, or pecan wood chunks or chips for smoking; hickory and cherry work well too
Optional (for Wrapping)
- 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
Instructions
- 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.
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.
Nutrition
Serving: 1ServingCalories: 620kcalCarbohydrates: 1gProtein: 42gFat: 48gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 21gTrans Fat: 1gCholesterol: 155mgSodium: 680mgPotassium: 620mgVitamin A: 2IUCalcium: 3mgIron: 25mg
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