Smoked Beef Short Ribs Recipe
My neighbor showed up one evening with a plate of smoked beef short ribs. The smell hit first, rich, smoky, powerful. It could have stopped traffic.
One bite and I was hooked. Tender meat. Crispy bark. Smoke in every layer. It wasn’t just food, it was an experience. The kind that makes you want to grab a smoker, call your friends, and share the magic.
The recipe? Surprisingly simple. Four steps: season, smoke, wrap, rest. That’s it. Yet the result feels like a feast.
Details
15-20 minutes
3-4 hours
250
Smoking short ribs is pure patience turned into flavor. Low and slow at 250ºF to 275ºF. Charcoal and wood do the work, painting that perfect crust while keeping the inside juicy.
Here’s the science—collagen breaks down, turning into silky gelatin. That’s why every bite melts. I like to call them “mini briskets.” Same richness. Same depth. Just easier to manage.
And then comes the fun part, seasoning. This is where you make it your own. Bold BBQ rubs with smoky paprika. A kick of pepper. Maybe mustard as a binder. Every choice adds a new layer to the story.
Let sit for 1 hour or overnight. Smoke for 6 hours, wrap in foil, and rest. Customize spices for unique flavor. Perfect, flavorful ribs every time! Fire up the smoker and enjoy!
Equipments used so for
Here’s what you’ll need to make kimchi at home. Don’t worry—it’s all simple stuff you might already have in your kitchen.
- Smoker (or grill with smoker attachment)
- Aluminum foil or butcher paper (optional, for wrapping)
- Tongs
- Baking sheet or tray
- Sharp knife
- Cutting board
- Basting brush (optional)
- Spray bottle (optional, for spritzing)
Ingredients for Smoked Beef Short Ribs (4 Servings)
Lets get into its ingredients part, make sure the mentioned quantity is for 4 servings
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Ingredients
2 ½ pounds (or six large) beef short ribs
4 tablespoons additional virgin olive oil
2 tablespoons Worcestershire sauce
1 cup apple cider vinegar
Combine in a food-safe spray bottle
1 cup apple juice
2 tablespoons butter
1 cup beef broth
2 tablespoons dry rub, or simple salt and pepper
4 tablespoons beef rub, (or equal parts salt and fresh ground pepper)
1 cup red wine, like Cabernet Sauvignon or Malbec, something you would drink
Steps you need to follow
So wait is over, lets get into its step by step guide for getting perfect taste
Directions
- Prep the Smoker and Ribs
Heat your smoker to 225°F using cherry wood for a sweet, smoky flavor. Trim excess fat and remove the membrane from the ribs, then coat them with olive oil and generously apply the beef rub on all sides.
- Smoke the Ribs
Place the ribs on the smoker and cook for 3 hours until they develop a rich mahogany color and a firm crust. After the first hour, spritz them every 30 minutes with the apple cider vinegar and apple juice mixture to keep them moist and flavorful.
- Wrap and Continue Cooking
Transfer the ribs to a baking dish, add the bath ingredients (red wine, beef broth, butter, dry rub, and Worcestershire sauce), and cover tightly with foil. Cook for another 2 hours until the meat is tender and infused with flavor.
- Serve and Enjoy
Let the ribs rest for 10–15 minutes to lock in the juices, then serve hot for a smoky, melt-in-your-mouth experience.
Beef short ribs, cut from various sections of the cow, are meaty ribs with short bones, offering a balance between steak-like meatiness and the less meaty traditional ribs.
Smoked beef short ribs are pure comfort. Rich. Savory. Full of flavor that lingers. They shine even brighter when paired with the right sides. Creamy mashed potatoes. Grilled corn on the cob. A crisp coleslaw that brings freshness and crunch.
Want to get creative? Try a silky sweet potato puree. Or drizzle on a tangy chimichurri sauce. Both give the ribs a new twist.
But be careful in the kitchen. Under-seasoning leaves them flat. A bold rub is what makes the flavor sing. Overcooking is another trap, go too far, and the magic is gone. The sweet spot? About 200°F (93°C). That’s when the meat falls off the bone.
A good thermometer is your best friend here. Trust it. In the end, it’s all about balance—sweet, savory, and fresh. Get that right, and your short ribs become unforgettable.
Ingredients, Price, and Nutrition
| Item | General Price (USD) | Nutrition (per 3 oz / 85g cooked) | Notes |
|---|---|---|---|
| Beef Short Ribs | $7–$12 per pound | ~250 calories • 18g fat • 0g carbs • 20g protein • ~55mg sodium | Main cost of the dish; rich, heavy, and filling. |
| Braising Liquid | $2–$4 total (broth, wine, soy sauce, etc.) | Adds extra calories (~20–40) and sodium depending on ingredients | Enhances flavor; can slightly raise salt content. |
| Aromatics & Herbs | $1–$3 total (onion, garlic, thyme, etc.) | Minimal calories (under 10 per serving) | Adds depth, fragrance, and balance. |
| Oil (for searing) | $0.25–$0.50 per recipe | ~40 calories & 4.5g fat per tsp | Too much oil can make the sauce greasy. |
FAQs
How long should I smoke beef short ribs?
Think slow. Think steady. At 225°F, three to four hours is just right. By then, the ribs wear a deep mahogany color and a crust that promises flavor.
Can you overcook smoked short ribs?
Yes, and it hurts. Push them too far, and the meat dries out. The sweet spot is 200°F to 205°F inside—tender, juicy, and ready to fall off the bone.
What spices are good on short ribs?
Smoky paprika. A kick of pepper. Garlic, onion, mustard powder. Simple, bold flavors that love the smoke and hug the meat.
What is the secret to tender ribs?
Patience. Low and slow at 225°F to 250°F. Over time, the collagen melts into silky gelatin. That’s when the magic happens, juicy, tender ribs.
Can I smoke my ribs without wrapping them?
You can. The smoke will cling longer, the bark will toughen. But foil after a few hours? That’s a trick. It locks in moisture and softens the bite.
