Name: Smoked Beef Short Ribs Recipe
Prep time: 20 min
Cook time: 7 h
Total time: 7 h 20 min
Cuisine: American
Ingredients: 4 bone-in beef short ribs (about 3–4 pounds); 2 tablespoons yellow mustard; 2 tablespoons olive oil; 2 tablespoons coarse kosher salt; 1 tablespoon black pepper; 1 tablespoon smoked paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon cayenne pepper (optional)

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When it comes to hearty, soul-satisfying barbecue, Smoked Beef Short Ribs are a showstopper that always steals the spotlight. The marriage of deeply seasoned, perfectly marbled meat with the gentle kiss of wood smoke creates an unforgettable flavor and texture combination. Every bite of these ribs is ridiculously juicy, outrageously tender, and packed with smoky goodness—the kind of meal that makes you pause and savor. If you’ve been searching for the ultimate way to impress dinner guests or simply treat yourself to a rewarding project, Smoked Beef Short Ribs have all the mouthwatering appeal you could ever wish for.

Smoked Beef Short Ribs Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Smoked Beef Short Ribs is in their simplicity—a shortlist of ingredients, every one of them pulling its weight to deliver on flavor, succulence, and aroma. Each item plays a vital role, from forming the irresistible bark to building up those crave-worthy savory notes. Let’s break down the essentials:

Beef Short Ribs: Go for bone-in, well-marbled ribs for the richest flavor and juiciest results.
Yellow Mustard: Acts as a tangy binder for the rub, but you won’t taste it once smoked.
Olive Oil: Adds a subtle richness and helps the spices lock into every crevice.
Coarse Kosher Salt: Essential for drawing out moisture, building flavor, and forming that gorgeous crust.
Black Pepper: Delivers a bold, peppery kick that stands up beautifully to smoke.
Smoked Paprika: Brings a deep, smoky sweetness that complements the meat and amplifies smokiness.
Garlic Powder: Adds an earthy, robust savoriness that’s irresistible with beef.
Onion Powder: Provides a mild sweetness that rounds out the dry rub.
Cayenne Pepper (Optional): Perfect for those who like a little back-end heat—totally adjustable to your spice preference.

How to Make Smoked Beef Short Ribs

Step 1: Prep the Smoker

Get your smoker set up and preheated to a steady 250°F. Choose woods like oak, hickory, or mesquite—these create robust flavor but won’t overpower the meat. Let the wood chips or chunks start gently smoldering so that a wisp of fragrant smoke fills the air before any ribs go on.

Step 2: Dry and Season the Ribs

Pat your beef short ribs dry with paper towels. This important first step helps the rub stick and ensures a beautiful bark. In a small bowl, whisk together yellow mustard and olive oil to create a slather—generously rub this all over your ribs, covering every nook. Not only does this help the spices adhere, but it also subtly tenderizes the meat.

Step 3: Apply the Dry Rub

In another bowl, combine coarse kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne if you like spice. Coat the ribs liberally on all sides with this aromatic blend. Be generous! The seasoning will build a crust you’ll dream about for days.

Step 4: Smoke Low and Slow

Place the ribs bone-side down directly on the grates. Close that smoker and let time do its magic. Smoke for 6 to 8 hours, spritzing every hour with water or apple cider vinegar during the last few hours to lock in moisture. You’re looking for a deep bark and for the ribs to reach an internal temperature of 200–205°F, when the meat pulls away from the bone and feels wobbly-tender.

Step 5: Rest and Slice

Patience pays off here! Take the ribs off the smoker, wrap in butcher paper or foil, and let them rest for 20–30 minutes. This step locks in those precious juices. When ready, slice between the bones and marvel at that juicy, smoky interior—your Smoked Beef Short Ribs are ready to devour!

How to Serve Smoked Beef Short Ribs

Garnishes

Top your Smoked Beef Short Ribs with a scattering of chopped fresh parsley or chives for a pop of color and brightness. A sprinkle of coarse finishing salt just before serving can make the flavors sing. Pickled red onions or tangy pickles also add a zippy counterpoint to the rich meat if you’re feeling adventurous.

Side Dishes

Classic barbecue fare is always a winner alongside these ribs. Try a mound of creamy coleslaw, smoky baked beans, or cornbread for a Southern-inspired spread. If you want to lean green, a crisp salad with a tart vinaigrette balances the richness perfectly. Roasted potatoes or grilled vegetables are also wonderful partners.

Creative Ways to Present

Elevate your plate by arranging the ribs atop a wooden cutting board for rustic charm. Slice before serving for easy sharing at parties. For a gourmet twist, nestle slices on creamy mashed potatoes, drizzle with your favorite barbecue sauce, or create a rib slider bar with brioche buns, pickles, and various sauces—your guests will be talking about it for weeks.

Make Ahead and Storage

Storing Leftovers

Let leftover Smoked Beef Short Ribs cool completely before storing. Wrap tightly in foil or place in airtight containers, then refrigerate. They’ll stay juicy and flavorful for up to 4 days—which means you get to savor the magic all over again.

Freezing

If you want to keep your rib bounty for longer, freezing is a breeze. Wrap individual portions tightly in foil, then tuck into a freezer bag to prevent freezer burn. Stored this way, the ribs hold up beautifully for up to 2 months. Thaw slowly in the refrigerator overnight for best results.

Reheating

To recapture that just-smoked glory, reheat your beef short ribs wrapped in foil at 300°F until hot—usually 20–30 minutes. Add a splash of broth or water inside the foil to gently steam as they warm, keeping the meat moist and tender. Avoid microwaving if possible, as it can dry out the luscious beef.

FAQs

Can I make Smoked Beef Short Ribs without a smoker?

Absolutely! You can use a charcoal or gas grill set up for indirect heat, adding soaked wood chips for smoke flavor. Even an oven will do in a pinch—though you’ll miss some smokiness, the rub and slow cook still yield tasty ribs.

What’s the best wood for smoking beef short ribs?

Oak is a classic choice, imparting a balanced smoke that enhances rather than overwhelms. Hickory and mesquite bring stronger flavors—go for them if you want more intensity! Mixing woods lets you experiment until you find your favorite blend.

Do I really need to let the ribs rest before slicing?

Yes! Resting allows the juices to redistribute, ensuring every bite is as succulent as possible. Slice too soon, and you risk losing precious moisture. Even 20 minutes makes a noticeable difference in tenderness.

Can I make these Smoked Beef Short Ribs spicy?

You sure can! Use the full amount of cayenne, or add a little more to the rub for extra heat. You can also serve hot sauce or spicy barbecue sauce on the side for those who love a fiery kick.

How do I know when my short ribs are done?

Forget relying solely on time—temperature and texture are your true guides. Your ribs are perfect when they reach 200–205°F internally and the meat is deeply tender, pulling away easily from the bone. A probe or skewer should slide in without resistance.

Final Thoughts

Smoked Beef Short Ribs are the kind of dish that turns a gathering into a celebration and an ordinary meal into a memory. Whether you’re a backyard pitmaster or just getting started with smoking, give this recipe a try—you’ll be amazed at the results. Fire up the smoker, invite friends, and enjoy the finger-licking magic!

Smoked Beef Short Ribs Recipe

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4.6 from 17 reviews

Author: admin
Total Time: 7 hours 20 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Learn how to make tender and flavorful smoked beef short ribs that are perfect for your next backyard barbecue. These ribs are seasoned with a blend of spices, smoked low and slow, and are sure to impress your guests.

Ingredients

Scale

Ingredients:

4 bone-in beef short ribs (about 3–4 pounds)
2 tablespoons yellow mustard
2 tablespoons olive oil
2 tablespoons coarse kosher salt
1 tablespoon black pepper
1 tablespoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper (optional)

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Instructions

Prepare Smoker: Preheat your smoker to 250°F using wood chips or chunks like oak, hickory, or mesquite for rich flavor.
Season Ribs: Pat the short ribs dry. Mix mustard and olive oil, then rub over ribs. Combine salt, pepper, paprika, garlic powder, onion powder, and cayenne. Season ribs generously.
Smoke Ribs: Place ribs bone-side down on smoker grates. Smoke for 6–8 hours until internal temperature reaches 200–205°F.
Rest and Serve: Rest ribs for 20–30 minutes before slicing and serving.