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
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)
Instructions
- Fire up the smoker to a steady 250F, selecting oak, hickory, or mesquite wood to impart a robust, deep smokiness into the meat.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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