These Smoked Beef Short Ribs are so juicy and fall-off-the-bone tender. They have a delicious smoky flavor and are seasoned to perfection for a dish you can’t resist.
If you love ribs, then you should try these Braised Beef Short Ribs (VIDEO) or these Barbecue Pork Ribs.
Table Of Contents
Recipe Details
This is a great recipe to make in the warmer months when your smoker is ready to go and you’re craving flavorful meats for a barbecue. These Smoked Beef Short Ribs are super tasty, easy to make, and go great with lots of side dishes. They make a great family dinner or offering at a backyard party.
- TASTE: Seasoned and savory, these Smoked Beef Short Ribs are so good. The spice rub adds pungent and smoky flavor, while the smoker pellets add even more.
- TEXTURE: These short ribs are so juicy and tender. The smoker creates a light crust on the outside to contrast with the succulent inside.
- TIME: They take 8 minutes to prep and 8 hours to cook.
- EASE: This recipe is nice and easy with a spice rub made from kitchen basics. Smoking is a delicious and simple process.
What You’ll Need
Ingredient Notes
- Apple cider vinegar- This adds a tangy flavor to the crust and helps tenderize the meat.
- Spices- Pungent garlic powder, onion powder, smoked paprika, earthy oregano, spicy black pepper, and kosher salt all add amazing flavor to these short ribs.
- Olive oil- This is to help the meat develop a crust and also to help the spices adhere to the beef.
Add-ins and Substitutions
- Make a marinade- You could marinate the meat beforehand in a soy sauce and ginger combo, or in beef broth or red wine for added moisture and flavor.
- Substitute the vinegar- Use white vinegar, rice wine vinegar, or red wine vinegar in place of the apple cider vinegar if you prefer.
- Add some heat- Rub some hot sauce or Sriracha on the meat. Or add cayenne pepper to the spice rub.
- Add mustard- You can rub the meat with Dijon mustard, deli mustard, yellow mustard, or add mustard powder to the rub for added tangy flavor.
How to Make Smoked Beef Short Ribs
- Make the spice rub. In a small bowl, add the kosher salt, black pepper, garlic powder, onion powder, oregano, and smoked paprika. Whisk to combine thoroughly and set aside.
- Trim the meat. Trim the fat cap and silver skin off the short ribs, then rub with the olive oil.
- Season it. Season all sides of the short ribs with the seasoning.
- Preheat the smoker and cook. Preheat your smoker to 250 ºF. Then place the seasoned short ribs onto the grill grates. Close the lid and cook for about 5 hours. You will want to add the water and apple cider vinegar in a spritz bottle and spritz the meat every hour during this first 5-hour smoke period.
- Let it rest. Now wrap the meat in peach butcher paper and continue cooking at the same temperature or a few more hours until the internal temperature of the meat reaches (200-205ºF). Once done, let it rest for at least 30 minutes before cutting.
Pro Tip: If you don’t have butcher paper to wrap the short ribs in, then you can use foil instead.
Recipe Tips
- Combine the spices beforehand- Thoroughly mixing them before rubbing them onto the short ribs ensures even distribution of each on the meat.
- Trim the meat- You don’t want too much fat or the tough silver skin to be left on the beef because it’s not tasty.
- Spritz the meat with ACV- This tenderizes the meat, helps keep it moist, and also creates a tangy crust on the outside.
- Let it rest- Allow the short ribs to sit for 30 minutes to allow all the juices to be reabsorbed into the meat before cutting, or they will run out leaving the ribs dry.
FAQs
In this recipe, we smoke the beef short ribs at 250 for 8 hours, so I would say anytime 6-8 hours at 225 should be done. You know your beef short ribs are fully cooked when they reach an internal temperature of 200-205 degrees Fahrenheit.
You smoke short ribs bone side down on the grill grates, allowing a delicious crust to form on the outside of the ribs with the spritzing of vinegar on them every hour.
Serving Suggestions
These Smoked Beef Short Ribs are tender and delicious with a seasoned crust that can’t be beat. Serve this tasty dish with salads, sauces, veggies, and fries.
- Sauces: Serve them with Homemade BBQ Sauce, Copycat Chick-Fil-A Sauce, Greek Yogurt Sauce, or Fry Sauce.
- Salads: Pair these short ribs with Tri Color Pasta Salad (VIDEO), Salmon Potato Salad, Spinach Salad, or Antipasto Salad.
- Vegetables: Enjoy them alongside some Bacon Wrapped Asparagus, Crispy Air Fryer Broccoli, Green Bean Salad with Bacon, or Roasted Brussels Sprouts.
- Fries: Serve these smoked short ribs with Crispy Air Fryer French Fries, The BEST Air Fryer Sweet Potato Fries, Air Fryer Zucchini Fries, or Air Fryer Potato Wedges.
Make This Recipe in Advance
Make ahead: You can make the spice rub ahead of time and trim the meat, leaving it in the fridge until you’re ready to season and smoke.
Storing: Store these Smoked Beef Short Ribs in an airtight container in the refrigerator for up to 4 days. Reheat them on the grill, in the oven, or on the stovetop until warmed through.
Freeze: You can freeze these short ribs in a freezer safe container for up to 3 months. Thaw overnight in the fridge and then reheat.
More Delicious Smoked Dishes!
Full Recipe Instructions
Smoked Beef Short Ribs
Equipment
- 1 Smoker
- 1 spritz bottle
Ingredients
- 4 lb beef short ribs
- 2 Tbsp olive oil
- 1 1/2 Tbsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1/2 cup water
- 1/2 cup apple cider vinegar
Instructions
- In a small bowl add the kosher salt, black pepper, garlic powder, onion powder, oregano, and smoked paprika.
- Use a whisk to combine the spices thoroughly and set aside.
- Trim the fat cap and silver skin off the short ribs, then rub with the olive oil.
- Season all sides of the short ribs with the seasoning.
- Preheat your smoker to 250 ºF. Then place the seasoned short ribs onto the grill grates. Close the lid and cook for about 5 hours. You will want to add the water and apple cider vinegar in a spritz bottle and spritz the meat every hour during this first 5-hour smoke period.
- Now wrap the meat in peach butcher paper and continue cooking at the same temperature or a few more hours until the internal temperature of the meat reaches (200-205ºF). Once done, let it rest for at least 30 minutes before cutting. Tip: if you don't have butcher paper you can use foil instead.
Nutrition
- Creamed Corn - October 9, 2024
- Baked Plantain Chips - October 7, 2024
- Chicken Meatball Soup - October 2, 2024
Leave questions and feedback here