For those who want picture-perfect and amazing-tasting smoked beef short ribs, you’ve come to the right place. This recipe offers a delightful blend of tenderness and flavor.
Perfect for weekend gatherings or a simple family dinner, this dish is all about savoring good meat and letting your smoker do the work.
The Correct Type of Beef Ribs
Beef Back Ribs
What Should I Look For In Beef Short Ribs
How To Smoke Beef Short Ribs
1. Room Temperature
Pull your ribs out of the refrigerator about an hour before you plan to smoke to bring it up to room temperature.
2. Preheat Your Smoker
Get your smoker ready and pre-heat to 275°F. Oak or Hickory are the perfect woods to smoke beef ribs with.
3. Prepare Your Ribs
Drizzle Worcestershire sauce onto the ribs and massage it in. This will help your rub to stick to the meat. Mix your rub ingredients together and evenly distribute it onto the meat side of the ribs. Don’t forget the sides! Pat and press the rub into the meat. Avoid rubbing it.
Smoked Beef Short Rib Tips
Smoked Beef Short Ribs Recipe
- 3-4 lbs rack beef short ribs
- ¼ cup Worcestershire sauce
- 1.5 tbsp black pepper
- 1.5 tbsp kosher salt
- 1 tbsp granulated garlic powder also works
- ½ tbsp smoked paprika
- ½ cup apple cider vinegar
- ½ cup water
- Pre-heat your smoker to 275°F and leave your ribs to get to room temperature.
- Trim off the excess fat and remove the silver skin from the top side.
- Drizzle Worcestershire sauce on the meat side and massage it in.
- Mix the rub ingredients together and sprinkle evenly on the meat. Don't forget the sides. Press the rub into the meat.
- Place the ribs bone side down in your smoker.
- After 3 hours and the bark has formed, spritz every hour with a mixture of water and apple cider vinegar.
- Remove the ribs from the smoker when they hit 203°F. It should probe like poking butter.
- Wrap the ribs in butcher paper and then an old towel. Rest it in a cooler for at least 30 minutes. An hour ideally.
I have been smoking and grilling meat from an early age and enjoy sharing my knowledge and expertise through the hundreds of articles I have written about BBQ. I hope to make everyone’s BBQ journey that little bit easier.