Smoked Beef Short Ribs

Beef short ribs are one of the most indulgent and flavorful cuts of meat, and when smoked low and slow, they become the ultimate show-stopping dish. Smoked beef short ribs are beloved by barbecue enthusiasts for their rich marbling, intense beefy flavor, and the melt-in-your-mouth tenderness that smoking brings out. This recipe focuses on simplicity, using a bold dry rub and just a touch of hot sauce to enhance the natural flavors of the meat. With just a few ingredients and plenty of patience, you can create a dish that rivals any high-end BBQ joint.

Smoked beef short ribs take time—several hours in the smoker allow the connective tissues to break down and the smoke to infuse every bite with deep, complex flavors. The result is meat so tender it pulls away from the bone with ease. Whether you’re preparing these ribs for a backyard gathering, a special dinner, or just because you want to treat yourself, they’re guaranteed to impress. This recipe is ideal for both experienced smokers and newcomers who want to master a classic barbecue staple. With a few simple tips and techniques, you’ll be serving up ribs that taste like they’ve come straight from a pitmaster’s smoker.

Why You’ll Love This Recipe

1. Incredible Flavor: The dry rub combined with the smoke creates deep, rich flavors that are irresistible.
2. Tender and Juicy: When cooked low and slow, the ribs become fall-apart tender with juicy, flavorful meat.
3. Simple Ingredients: The recipe uses pantry staples and doesn’t require any complicated marinades or sauces.
4. Crowd-Pleaser: These ribs are perfect for entertaining and will impress everyone with their restaurant-quality taste.
5. Customizable Spice Level: You can easily adjust the heat and seasoning to suit your personal preference.

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Ingredients

• Beef plate short ribs (bone-in)
• Hot sauce
• Kosher salt
• Black pepper (coarsely ground)
• Granulated garlic or garlic powder
• Granulated onion or onion powder

Variations

• Spicy Variation: Add cayenne pepper or chipotle powder to the dry rub for extra heat.
• Sweet and Spicy: Mix in brown sugar to the rub for a touch of sweetness to balance the spice.
• Herbaceous Twist: Add dried thyme or rosemary to the seasoning mix for an earthy flavor.
• Asian-Inspired: Use a soy sauce and sesame oil marinade before applying the dry rub.
• Coffee Rubbed: Incorporate finely ground coffee into the rub for a deep, smoky undertone.

How to Make the Recipe

Step 1: Prepare the Ribs

Trim any excess fat from the beef short ribs. Leave the membrane on the bone side intact to help hold the meat together during smoking.

Step 2: Apply the Hot Sauce

Lightly coat the ribs with hot sauce to help the seasoning adhere and add a subtle layer of heat.

Step 3: Season Generously

Combine kosher salt, black pepper, granulated garlic, and granulated onion. Season all sides of the ribs generously, pressing the rub into the meat.

Step 4: Preheat the Smoker

Set your smoker to 250°F. Use a hardwood like oak or hickory for a bold smoke flavor.

Step 5: Smoke the Ribs

Place the ribs bone-side down in the smoker. Close the lid and smoke for 6 to 8 hours, or until a probe slides into the meat with little resistance (around 200-205°F internal temperature).

Step 6: Rest Before Serving

Remove the ribs from the smoker and let them rest for 30–60 minutes, loosely covered with foil, before slicing and serving.

Tips for Making the Recipe

• Use a meat thermometer to monitor internal temperature for perfect doneness.
• Avoid opening the smoker frequently to maintain consistent heat and smoke levels.
• Use a water pan in your smoker to help keep the ribs moist.
• Let the ribs rest before slicing to retain juices.
• Choose well-marbled ribs for maximum tenderness and flavor.

How to Serve

• Serve sliced with classic BBQ sides like coleslaw, baked beans, or cornbread.
• Pair with a tangy barbecue sauce or chimichurri for added flavor.
• Make it a platter with pickles, sliced onions, and fresh bread.
• Add to tacos, sandwiches, or grain bowls for creative leftovers.
• Serve as the main course for a summer cookout or holiday meal.

Make Ahead and Storage

Storing Leftovers

Wrap cooled ribs tightly in foil or store in an airtight container in the refrigerator for up to 4 days.

Freezing

Freeze cooked ribs in freezer-safe bags or containers for up to 3 months. Thaw in the refrigerator overnight before reheating.

Reheating

Reheat in a 275°F oven wrapped in foil until warmed through, about 20–30 minutes. Alternatively, reheat gently on a grill or smoker to revive the smoky flavor.

FAQs

1. What kind of ribs should I use for this recipe?

Use beef plate short ribs, also known as Dino ribs. They’re meaty, flavorful, and perfect for smoking.

2. Can I use another type of beef rib?

Yes, chuck short ribs can work, but they’re typically smaller and less uniform than plate ribs.

3. What wood is best for smoking beef ribs?

Oak, hickory, or mesquite are ideal for bold beefy flavor, though fruit woods like apple can be used for a milder smoke.

4. Do I need to marinate the ribs beforehand?

No marinade is needed; the dry rub and smoke provide plenty of flavor.

5. Can I make these in the oven?

Yes, you can cook them low and slow in the oven at 275°F, but you’ll miss the signature smoky flavor.

6. How do I know when the ribs are done?

They’re done when a probe or skewer slides into the meat with little resistance and the internal temperature reaches about 200–205°F.

7. Should I wrap the ribs in foil during cooking?

You can wrap them partway through (the “Texas Crutch” method) to speed up cooking and retain moisture, but it’s optional.

8. How spicy is this recipe?

It has a mild kick from the hot sauce and pepper. You can adjust both to your heat tolerance.

9. Can I make this recipe ahead of time?

Yes, smoked ribs can be made a day ahead and reheated, making them great for parties and gatherings.

10. What should I serve with smoked beef short ribs?

Classic sides like mac and cheese, potato salad, and grilled vegetables pair beautifully with these rich, smoky ribs.

Conclusion

Smoked beef short ribs are a barbecue favorite for a reason—they’re hearty, flavorful, and incredibly satisfying. With a simple dry rub, a hint of heat, and hours of gentle smoking, you can transform a tough cut of meat into a tender, melt-in-your-mouth masterpiece. Whether you’re a seasoned pitmaster or just starting out, this recipe is a must-try. It’s versatile, deeply flavorful, and sure to become a go-to for any occasion where good food is the centerpiece. Serve these ribs with your favorite sides and let the compliments roll in.

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