Tender Smoked Beef Short Ribs Recipe: Melt-in-Your-Mouth Magic

Bold carnivores appreciate a perfectly crafted smoked beef short ribs masterpiece that melts in your mouth.

Slow-cooking techniques transform tough meat into tender, succulent bites bursting with rich flavors.

Professional pitmasters understand the delicate art of smoking these gorgeous cuts.

Robust marinades and carefully selected wood chips create incredible depth in every single bite.

Each slice promises a magnificent journey through smoky, savory landscapes that challenge traditional barbecue expectations.

Meat enthusiasts will quickly recognize this recipe as a game-changing approach to weekend grilling adventures.

Prepare to impress everyone at your next gathering with this mouthwatering culinary experience.

Reheat and Serve Short Ribs Like a Pitmaster

• Store leftover short ribs in an airtight container within 2 hours of cooking. Properly sealed, they'll stay fresh for 3-4 days in the refrigerator.
• Wrap individual portions tightly in plastic wrap, then place in freezer bags. Smoked short ribs can be frozen for up to 3 months without losing flavor.
• Preheat oven to 250F. Place ribs in a baking dish, add a splash of beef broth to prevent drying. Cover with foil and warm for 20-25 minutes until heated through.
• For quick reheating, use medium power and cover with a damp paper towel. Heat in 30-second intervals, checking to prevent overcooking and maintain tenderness.

Sides That Match the Boldness of Smoked Beef Ribs

• Choose a bold Cabernet Sauvignon with robust tannins that complement the rich, smoky beef short ribs, cutting through the meat's intense flavor profile and enhancing the overall dining experience.
• Select a dark, malty stout or robust porter with deep roasted notes that mirror the smoky ribs' complexity, creating a harmonious taste connection between the beer and meat's intense flavor.
• Prepare a crisp apple and fennel slaw with tangy vinaigrette to balance the ribs' richness, providing a refreshing counterpoint that cleanses the palate between hearty bites.
• Whip up a chimichurri with fresh parsley, garlic, and red wine vinegar to add bright, herbaceous notes that cut through the meat's heaviness and introduce a light, zesty dimension to the meal.

Smoked Rib Variations Worth Trying

• Gluten-Free Herb Blend: Replace standard seasoning with a mix of sea salt, dried rosemary, thyme, and black pepper for a gluten-free alternative that adds complex herbal notes.
• Spicy Southwest Variation: Swap cayenne with chipotle powder and add ground cumin to create a bold, fiery southwestern flavor profile that brings intense heat.
• Low-Sodium Option: Use a blend of dried herbs like oregano, parsley, and cracked black pepper instead of salt-heavy seasonings, reducing sodium while maintaining rich taste.
• Keto-Friendly Rub: Create a seasoning using ground coffee, smoked paprika, garlic powder, and almond flour to provide a low-carb, high-flavor coating that complements the beef's natural richness.

Short Rib FAQs

• How do I know when the short ribs are done?

The internal temperature should reach 200-205F, and a meat probe should slide into the meat with no resistance, indicating the connective tissues have broken down and the ribs are tender.

• Can I use a different type of wood for smoking?

Yes, oak, hickory, and mesquite are recommended. Each wood imparts a different smoky flavor, so choose based on your preference. Hickory offers a strong, classic BBQ taste, while oak provides a milder smoke profile.

• Why use mustard before seasoning?

Mustard acts as a binding agent that helps the dry rub stick to the meat and creates a flavorful bark. Don’t worry, the mustard flavor won’t be noticeable after smoking.

• What if I don't have a smoker?

You can use a charcoal grill with indirect heat or an oven with wood chips wrapped in foil to achieve a similar smoky flavor. Adjust cooking temperatures and methods accordingly.

Why Smoked Beef Short Ribs Are a BBQ Showstopper

• Elevate your BBQ game with these mouthwatering smoked beef short ribs that require minimal kitchen skills.
• Smoker does all the work while you relax, making this recipe ideal for weekend gatherings or laid-back family dinners.
• Impress guests with restaurant-quality meat that's tender, juicy, and packed with deep, smoky flavor that'll have everyone asking for seconds.
• Great for summer cookouts, game day parties, or a special weekend meal that transforms an ordinary day into a delicious celebration.

Ingredients for Tender, Flavor-Packed Beef Ribs

• Beef Short Ribs: Classic cut for smoking with rich marbling and deep beefy flavor. Choose well-marbled, meaty ribs with thick meat coverage.

• Salt, Black Pepper, Garlic Powder, Onion Powder: Essential spice blend for building robust savory foundation. Kosher salt preferred for better coverage.
• Smoked Paprika, Cayenne Pepper: Adds depth and subtle heat to the seasoning profile. Optional for those who enjoy spicier notes.

• Mustard, Beef Broth: Helps seasoning adhere to meat and maintains moisture during long smoking process. Dijon or yellow mustard work well as binding agent.
• Wood Chips (Oak, Hickory, Mesquite): Provides signature smoky flavor and aromatic complexity. Choose based on personal preference for intensity.

How to Smoke Short Ribs Low and Slow

Step 1: Fire Up The Smoker

Select a smoker and set temperature to 250 degrees Fahrenheit. Choose oak, hickory, or mesquite wood chips for deep flavor infusion.

Step 2: Prepare Meat Surface

Remove excessive fat and tough membrane from beef short ribs. Apply thin mustard layer across entire meat surface to help seasonings adhere perfectly.

Step 3: Create Flavor Explosion

• Kosher salt
• Black pepper
• Garlic powder
• Smoked paprika
• Onion powder
• Cayenne pepper

Massage seasoning thoroughly into meat surfaces, ensuring complete coverage.

Step 4: Begin Slow Cooking Process

Position ribs bone-side down on smoker grates. Spritz with beef broth every hour to maintain moisture and enhance tenderness.

Step 5: Enhance Moisture Retention

When internal temperature reaches 165-175 degrees Fahrenheit, wrap ribs in butcher paper or aluminum foil to lock in juiciness.

Step 6: Achieve Perfect Texture

Continue smoking until meat reaches 200-205 degrees Fahrenheit. Test doneness by inserting probe – it should glide smoothly with zero resistance.

Step 7: Rest And Slice

Allow ribs to rest 30-45 minutes before slicing. Serve alongside barbecue sauce or enjoy pure smoked goodness.

Tips to Keep Ribs Moist While Maximizing Bark

• Lock in Moisture: Spritz beef broth every hour to prevent drying and enhance flavor intensity during smoking.
• Perfect Seasoning Technique: Apply mustard as a binding agent before adding spice rub to ensure maximum seasoning adherence and deeper flavor penetration.
• Choose Right Wood: Select oak, hickory, or mesquite woods for robust smoky profiles that complement beef's rich taste.
• Temperature Control Matters: Monitor internal meat temperature closely, aiming for 200-205F for tender, melt-in-your-mouth short ribs that easily separate from the bone.
• Resting Is Crucial: Allow ribs to rest 30-45 minutes after smoking to redistribute juices and ensure maximum tenderness before slicing and serving.

Smoked Beef Short Ribs Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 12 reviews

• Total Time: 8 hours 15 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Smoky, tender Texas-style smoked beef short ribs deliver bold barbecue perfection straight from Southern kitchens. Slow-cooked with simple spices and wood smoke, you’ll savor rich, melt-in-your-mouth meat that celebrates classic American barbecue traditions.

---

Ingredients

Scale 1x2x3x

Main Protein:

• 4 bone-in beef short ribs (about 4–5 pounds total)

Spice Blend:

• ¼ cup coarse kosher salt
• ¼ cup coarse black pepper
• 1 tablespoon garlic powder
• 1 tablespoon smoked paprika
• 1 teaspoon onion powder
• 1 teaspoon cayenne pepper (optional, for heat)

Preparation and Flavor Enhancers:

• 2 tablespoons yellow mustard (as a binder)
• ½ cup beef broth (for spritzing)
• Wood chunks or pellets (oak, hickory, or mesquite work great)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Fire up the smoker to a steady 250F, selecting oak, hickory, or mesquite wood to impart a robust, deep smokiness into the meat.
2. Meticulously trim away superfluous fat and remove the tough silverskin from the beef short ribs. Create an adhesive base by lightly brushing mustard across the entire surface to help seasonings cling effectively.
3. Craft a bold spice blend combining salt, pepper, garlic powder, smoked paprika, onion powder, and optional cayenne for heat. Massage the seasoning thoroughly into every crevice and surface of the ribs, ensuring complete coverage.
4. Position the seasoned ribs bone-side down on smoker grates. Maintain consistent moisture by gently spritzing with beef broth every hour during the slow cooking process, watching the meat transform over 4-6 hours.
5. Monitor internal temperature, and when the ribs reach 165-175F, consider wrapping them in butcher paper or aluminum foil to lock in precious juices and continue the tenderizing process.
6. Continue smoking until the meat reaches an internal temperature between 200-205F, verifying doneness by effortlessly sliding a probe through the meat with zero resistance.
7. Allow the ribs to rest peacefully for 30-45 minutes, permitting juices to redistribute. Slice against the grain and serve alongside your preferred barbecue sauce or savor the pure, smoky essence of perfectly prepared beef short ribs.

Notes

• Choose wood chips wisely to enhance the meat’s natural flavor profile without overpowering the beef’s richness.
• Oak and hickory provide robust smoky notes that complement the short ribs’ intense meat flavor.
• Mesquite works best in small quantities to prevent bitter undertones.
• Avoid soaking wood chips, which can create steam and disrupt the smoking process.
• Use a digital meat thermometer for precise temperature tracking during the long smoking session.
• Check internal temperature in multiple spots to ensure even cooking throughout the ribs.
• Create a moisture barrier by lightly coating ribs with mustard before seasoning to help spices adhere better.
• Experiment with different seasoning blends like coffee rub or Texas-style spice mix for unique flavor variations.
• For dietary modifications, use low-sodium seasonings or replace salt with herbs like rosemary and thyme.
• Wrap ribs in butcher paper instead of foil to maintain a slightly crispy bark while keeping meat tender.
• Allow sufficient resting time to let meat fibers relax and redistribute juices for maximum tenderness.
• Pair with tangy coleslaw or grilled vegetables to balance the rich, smoky meat flavor.

• Prep Time: 15 minutes
• Cook Time: 6-8 hours
• Category: Dinner
• Method: Smoking
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 320
• Sugar: 18 g
• Sodium: 250 mg
• Fat: 22 g
• Saturated Fat: 13 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 70 mg