smoked beef short ribs
A rich and tender smoked beef short ribs recipe, perfect for BBQ enthusiasts. Slow-smoked to perfection with a flavorful spice rub.
Equipment
- Smoker or grill with a smoker box
- Meat thermometer
- Mixing bowl for rub
- Aluminum foil optional, for wrapping
Ingredients
- For the Rub:
- 2 tbsp smoked paprika
- 2 tbsp brown sugar
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp kosher salt
- 1 tsp black pepper
- 1 tsp cayenne pepper optional, for heat
- For the Beef Short Ribs:
- 6 beef short ribs about 1.5–2 lbs total, trimmed of excess fat
- 1 cup beef broth or apple juice optional, for moisture while smoking
Instructions
- In a mixing bowl, combine the smoked paprika, brown sugar, garlic powder, onion powder, kosher salt, black pepper, and cayenne pepper (if using). Mix thoroughly to create an even blend of spices. This rub is the foundation of flavor for your smoked beef ribs recipe , so take care to distribute the seasonings evenly.
- Pat the beef short ribs dry with paper towels to ensure the rub adheres properly. Generously coat each rib with the spice rub, pressing it into the meat to create an even layer. Let the ribs sit at room temperature for 30 minutes to allow the flavors to penetrate the meat. For deeper flavor, you can refrigerate them uncovered for up to 4 hours or overnight.
- Preheat your smoker to 225°F–250°F (107°C–121°C). Use wood chips like hickory, oak, or cherry for a rich, smoky flavor that complements the beef. Soak the wood chips in water for 30 minutes beforehand if required by your smoker model.
- Place the seasoned ribs bone-side down on the smoker grates. Insert a meat thermometer into the thickest part of the meat, avoiding the bone. Smoke the ribs for 6–8 hours, maintaining a consistent temperature. Check the ribs occasionally and spritz them with beef broth or apple juice every hour to keep them moist (optional but recommended).
- If the ribs start to look dry or you want to speed up the cooking process, wrap them in aluminum foil during the last 1–2 hours of smoking. This step, known as the "Texas Crutch," helps retain moisture and ensures tender results.
- The ribs are done when the internal temperature reaches 200°F–205°F (93°C–96°C) and the meat has reached a “fork-tender” consistency. You should be able to easily pull the meat apart with minimal effort. Let the ribs rest for 10–15 minutes before slicing to allow the juices to redistribute.
- Slice the smoked beef short ribs against the grain and serve them alongside your favorite BBQ sides like coleslaw, baked beans, or cornbread. Drizzle with a bit of your favorite BBQ sauce if desired, or enjoy them as-is for a true taste of smoked perfection.
Notes
- Use yellow mustard or olive oil to help the rub stick to the ribs, if desired.
- Experiment with different wood chips (e.g., hickory, oak, or cherry) to customize the smoky flavor profile.
- Resting the ribs after smoking is crucial for juicy, tender results.