Print

Smoked Beef Short Ribs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Smoked Beef Short Ribs are tender, juicy, and packed with deep, smoky flavor, slowly cooked on a smoker until the meat is fall-off-the-bone perfect.

Ingredients

Scale
  • 4 pounds beef short ribs (bone-in)
  • 2 tablespoons olive oil
  • 2 tablespoons kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon smoked paprika
  • Optional: beef broth or apple juice for spritzing

Instructions

  1. Preheat smoker to 250°F (121°C) using oak, hickory, or mesquite wood pellets.
  2. Trim excess fat and silver skin from the short ribs if needed.
  3. Rub ribs with olive oil, then season generously with salt, pepper, garlic powder, and smoked paprika.
  4. Place the ribs bone-side down directly on the smoker grates.
  5. Smoke for about 6-8 hours, spritzing with beef broth or apple juice every hour after the first 2 hours to keep moist.
  6. Ribs are done when they reach an internal temperature of about 200-205°F (93-96°C) and a probe slides in like butter.
  7. Remove from smoker, tent with foil, and rest for 30 minutes before slicing and serving.

Notes

  • Low and slow smoking is key for tender, juicy ribs.
  • Let the meat develop a deep bark before wrapping, if preferred, during the final stage.
  • Use a water pan in the smoker to maintain moisture if needed.
  • Delicious served with BBQ sauce, coleslaw, or baked beans.

Nutrition

Find it online: https://ukfinda.com/smoked-beef-short-ribs/