Beef short ribs are popular to serve in restaurants and feature in cookbooks. Why, you ask? If you get a taste of one, it’s easy to figure out the answer. Beef short ribs have a rich beef flavor, thanks to the fat content that runs through them. When cooked properly, they’re deliciously moist and tender.
That’s why this guide focuses on one of the best ways to cook beef short ribs. Smoking draws out the natural flavors of the ribs, allowing them to really shine as the ribs cook on low heat over a long period of time. Learn how to cook smoked beef short ribs using the tips and recipe in this guide.
What are Beef Short Ribs?
Beef short ribs usually come from the chuck area of a cow, which is a large portion where the shoulders sit. Beef short ribs include a section of the cow’s ribs, which is a section that isn’t exercised much and is, instead, quite fatty. That lends to juicy and flavorful ribs, but potentially not the best option if you’re looking for lean meat.
Beef short ribs get their name because the bones are shorter and stubbier than traditional ribs. So you’ll see lots of meat on short ribs but barely any bone sticking out. Sometimes, the meat completely covers the bone, depending on how they were cut. Still, the bones are there.
Preparing the Beef Short Ribs for Smoking
Before smoking beef short ribs, inspect each rib to see if you should trim it. Usually, short ribs don’t require extra trimming, but they sometimes have excess fat on the ends or sides that could use a trim. Look at each one, and if you spot a chunk of excess fat, remove it carefully using a sharp knife.
Then, season the ribs. Pat them dry with a paper towel before brushing on a light layer of olive oil. Next, use a mix of seasonings or your favorite dry rub to season the ribs on all sides. If you plan to use barbecue sauce later, you can stick to seasoning with just salt and pepper, but use a generous amount for prime flavor.
Flavor Suggestions for Smoked Beef Short Ribs
You can stick with seasonings only or add sauce to smoked beef short ribs. There’s no right or wrong answer, and both options leave the door open for several flavor variations. Here are a few ideas:
- Korean-inspired glaze: Make a sauce with Korean-inspired flavors, like sesame oil, soy sauce, garlic, Asian pear, and green onions, to brush on during the smoking process.
- Spicy Mexican-inspired seasoning: Use a blend of garlic powder, oregano, smoked paprika, cumin, and chili powder to rub on the short ribs before smoking.
- Caribbean glaze: Blend brown sugar, soy sauce, lime juice, coconut milk, minced garlic, ginger, and a splash of apple cider vinegar to create a Caribbean glaze.
Preparing the Smoker
A clean and prepared smoker can help you get the best short rib results. Make sure the grates are clean and there’s no leftover debris from a previous cook.
Before preheating, add your wood chips or pellets and a water pan to the smoker. The water helps add moisture to the meat while smoking. Also, set up a heat-safe probe thermometer to monitor the meat’s temperature.
Then, it’s time to preheat the smoker by lighting the charcoal. Open the air intake to allow air to move through the smoker. Allow the coals about 15-20 minutes to heat up and ash over before adding the ribs.
Smoking Beef Short Ribs Tips and Tricks
Follow along with these helpful tips to smoke beef short ribs to perfection.
Best Wood to Use for Smoked Beef Short Ribs
If you have some experience smoking beef, go with whatever wood you like to use most. If you’re not sure where to start, consider these suggestions.
We like using oak or hickory for beef. They’re classic options for steaks or beef ribs in the smoker, as they’re long-burning woods that can last through most or all of the long smoking process needed for beef. Mesquite is another good option, lending flavors that will likely remind you of your favorite barbecue sauce.
Some people like to go more toward fruitier woods for their beef short ribs, like cherry or apple. Or, you can combine a fruit wood with oak, hickory, or mesquite to blend the flavors together.
Whatever you choose, be sure to check on your wood pellets or chips a couple of times while smoking and refill them if necessary.
Keeping Short Ribs Moist
During the smoking process, keep a spray bottle filled with water or apple cider vinegar handy to spray the ribs with occasionally. This keeps them moist and juicy and prevents the outer edges from becoming overly crisp and bark-like. Plan to spritz them every 30-45 minutes when smoking.
Wrapping the Short Ribs
Wrapping your short ribs is an optional step. It can help retain moisture toward the end of the cooking process and, like spritzing, prevent the outside from forming an overly bark-like crust. However, some people prefer that crust, so it really just depends on your personal preference.
If you choose to wrap, use aluminum foil or butcher paper. Wrap them only once they’ve made it through most of the cooking process, about 4-5 hours in, to get a good crisp on the outside. Wrapping speeds up the cooking time a bit but keeps the ribs tender and juicy.
Smoking Temperature and Time
Beef short ribs do best over low heat of about 225°F. At this temperature, you can expect your short ribs to be ready to remove from the smoker after about 8-10 hours. This gives them time to cook down enough for maximum tenderization and soak up all the delicious flavors of the smoker and wood.
If you wrap your ribs, you could potentially cut an hour or two of cooking time off.
Doneness and Final Internal Temperature Guide
The final temperature of short ribs should be between 190-205°F. Beef is safe to eat at 145°F, but ribs should come to a higher temperature in the smoker to help them tenderize. Use a reliable meat thermometer to make sure the ribs reach this temperature range before pulling them from the smoker.
Resting Short Ribs
After the ribs reach 190-205°F, remove them from the smoker and transfer them to a plate to rest. If they’re wrapped, you can leave them wrapped. Otherwise, tent them loosely with foil. Rest for 10-15 minutes before serving to allow juices to redistribute through the meat.
Smoked Beef Short Ribs Recipe
Learn everything you need to smoke beef short ribs using the recipe below.
Ingredients
- 2-3 lbs of beef short ribs
- 2 tbsp olive oil
- 1 tbsp salt
- 1 tsp black pepper
- 2 tsp smoked paprika
- 1 tsp cayenne pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- Barbecue sauce (optional)
Instructions
- Prepare the wood chips and water pan for the smoker. Preheat the smoked to 225°F.
- Combine the seasonings. Brush a layer of olive oil on all sides of the ribs. Spread the seasoning mixture on the ribs.
- Transfer the ribs to the smoker, close the lid, and smoke for 3-4 hours. Then, spritz the ribs with water or apple cider vinegar every 30-45 minutes until they’re finished smoking.
- Once the ribs reach about 145°F—usually between the 4-5-hour mark—wrap them in foil or butcher paper if desired.
- Continue cooking for another 2-3 hours or until the ribs reach 190-205°F. If desired, brush barbecue sauce on the ribs and place them back in the smoker for 20-30 minutes.
- Rest the ribs at room temperature, either still wrapped or loosely tented with foil, for 10-15 minutes before serving.
Conclusion
There you have it—a complete guide to smoked beef short ribs and a handy recipe for you to follow. Remember that preparing your smoker and the ribs properly is the key step here. After that, the smoker practically takes over. All you need to do is remember to spritz your ribs every once in a while to add moisture during the cooking process.
Did you know we sell short ribs? Try our Premium Angus Beef Short Ribs for your next smoking venture. Order them online and have them conveniently shipped to you within a few days.
Smoked Beef Short Ribs
Ingredients
- 2-3 lbs beef short ribs
- 2 tbsp olive oil
- 1 tbsp salt
- 1 tsp black pepper
- 2 tsp smoked paprika
- 1 tsp cayenne pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- barbeque sauce (optional)
Instructions
- Prepare the wood chips and water pan for the smoker. Preheat the smoked to 225°F.
- Combine the seasonings. Brush a layer of olive oil on all sides of the ribs. Spread the seasoning mixture on the ribs.
- Transfer the ribs to the smoker, close the lid, and smoke for 3-4 hours. Then, spritz the ribs with water or apple cider vinegar every 30-45 minutes until they’re finished smoking.
- Once the ribs reach about 145°F—usually between the 4-5-hour mark—wrap them in foil or butcher paper if desired.
- Continue cooking for another 2-3 hours or until the ribs reach 190-205°F. If desired, brush barbecue sauce on the ribs and place them back in the smoker for 20-30 minutes.
- Rest the ribs at room temperature, either still wrapped or loosely tented with foil, for 10-15 minutes before serving.