This smoked beef short ribs recipe is perfect for a Summer Barbecue. If you’ve never smoked meat before this recipe is a great way to start. These ribs are so juicy, flavorful, and tender they melt in your mouth. So go get out your smoker, and keep reading. What are you waiting for?
How to Make this Smoked Beef Short Ribs Recipe
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For this recipe, you need a meat smoker. I use this electric smoker, (paid Amazon link) but any other type of meat smoker works just as well.
When selecting your beef choose well-marbled, meaty ribs, firmly attached to the bone, without a large amount of surface fat. I use grass-fed beef ribs in this recipe. In my experience, grass-fed beef seems to cook faster. For this recipe plan for 3-6 hours of cooking time based on your cut of beef.
Remove the silver skin membrane on the bone side of the ribs so the texture will not be affected.
Remember to cook to temperature and not to the amount of time. It’s more important to get your beef short ribs to an internal temperature of 200-205 degrees Fahrenheit than how many hours they cook.
Cook the beef short ribs slow and low. This is the key to the tender ribs in this recipe.
PREPARE and SEASON: Remove the silver skin membrane from the meaty side of the ribs then pat dry with a paper towel. Evenly coat your ribs with dijon mustard and apply the dry rub. Allow ribs to sit overnight in the refrigerator in a large baking dish covered with plastic wrap.
SET UP: Arrange wood chips in the bottom of the wood chip tray. Place the drip pan, then preheat your smoker to 225 degrees Fahrenheit (107 degrees Celsius).
SMOKE: Bring ribs to room temperature. Place the ribs bone-side down in the smoker and smoke for approximately 6 hours.
SPRITZ: After the first hour, lightly spritz your beef short ribs every hour to keep them moist. I use this food safe spray bottle(paid Amazon link).
WRAP: At 6 hours, remove your ribs from the smoker. Pour remaining liquid from the spray bottle over the ribs, and wrap them in foil or butcher paper. Place the ribs back into the smoker and cook for another 3-4 hours.
REST: When your ribs reach an internal temperature of 200-205 degrees Fahrenheit, remove from the smoker, unwrap and let rest for 30 minutes.
If you've never smoked meat before this recipe is a great way to start. These ribs are so juicy, flavorful, and tender they melt in your mouth.
Course Main Course
Keyword barbecue, beef short ribs, dairy-free, gluten-free, smoked, soy-free
Prep Time 45 minutesminutes
Cook Time 9 hourshours
Overnight Refrigeration Time 8 hourshours
Total Time 17 hourshours45 minutesminutes
Author Laura Kersting
Large baking dish
Spray bottle for spritzing ribs
Serving plate or tray
2lbsBeef short ribsabout 6 large ribs
3TbspDry RubSee my dry rub recipe below
1cupApple Cider Vinegar or Apple Juice
Remove the silver skin membrane from the meaty side of the ribs then pat dry with a paper towel.
Evenly coat your ribs with dijon mustard and apply the dry rub.
Place ribs in a large baking dish covered with plastic wrap.
Allow ribs to sit overnight in the refrigerator.
When ready to cook, bring your ribs to room temperature.
Preheat your smoker to 225 degrees Fahrenheit (107 degrees Celsius).
Place the ribs bone-side down in the smoker and smoke for 6 hours.
After the first hour, lightly spritz your beef short ribs every hour with the apple cider vinegar mixture.
At 6 hours, remove your ribs from the smoker.
Pour remaining liquid from the spray bottle over the ribs, and wrap them tightly in foil.
Place the ribs back into the smoker and cook for another 3-4 hours, until they reach an internal temperature of 200-205 degrees Fahrenheit.
Remove from the smoker, unwrap and let rest for 30 minutes.
SERVE and ENJOY!
Calories are approximate and based on the exact ingredients/brands I used when making this recipe. Check your ingredient’s nutrition labels. The serving size for this recipe is 1-2 ribs. Use my Gluten-Free Barbecue Spice Mix for the dry rub in this recipe.Smoking times are approximate. Smoke your ribs until the internal temperature reaches 200-205 degrees Fahrenheit.
Are Short Ribs and Spare Ribs the Same?
Yes. They actually come from the same piece of meat. The difference is in how each is cut. Short ribs are cut across the bone 3 inches thick then cut again between the bone. Spare ribs are cut along the bone into 1-inch slices.
What Temperature to Cook Beef Short Ribs?
Cook beef short ribs at 225 degrees Fahrenheit (107 degrees Celsius) for the best results. Using a higher temperature will cook the ribs faster. It is not recommended to go above 275 degrees Fahrenheit when smoking beef ribs, because they become dry and less flavorful.
How Long Does it Take to Smoke Beef Short Ribs?
Plan for 4-7 hours depending on the cut and thickness of your beef, and the consistency of your smoker. Cook to the temperature, not the amount of time. Your ribs are done when their internal temperature reaches 200-210 degrees Fahrenheit.
Why are My Beef Short Ribs Tough?
When beef ribs turn out tough, it’s usually because the cooking temperature was set too high. The ribs cooked too quickly at too high of a temperature. Remember slow and low is key.
I hope you enjoy this smoked beef short rib recipe. Please leave a comment and let me know when you try it. I love hearing from you.