Smoked Beef Short Ribs in Smoker
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My Smoked Beef Short Ribs are richly flavorful and so juicy. They're easy to prep and cook to fall off-the-bone tender perfection! This will be your new favorite short rib recipe!
Jump to:
- Best Smoked Beef Short Ribs
- What are short ribs?
- Types of Short Ribs
- Short Ribs Cuts
- Short Rib Rub
- Smoked Beef Short Ribs Ingredients
- How to Smoke Beef Short Ribs
- Tips for Smoking Beef Short Ribs
- Short Ribs Temperature Chart
- Smoked Short Ribs Recipe FAQs
- Beef Short Ribs Recipes
- Smoked Beef Recipes
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- 📋 Recipe
- 💬 Reviews
Best Smoked Beef Short Ribs
You could say beef short ribs are a specialty of mine. I've made them in the oven, in the Instant Pot, in the slow cooker, on the grill... and in the smoker!
It isn't difficult to smoke beef short ribs, and it's worth every bit of effort. There is nothing like the taste and tenderness of beef ribs smoked. Trust me!
I have to admit, it's a toss-up at our house to determine the best short ribs recipe. Galbi Jim short ribs are also pretty amazing!
What are short ribs?
Beef short ribs come from multiple areas of the cow, such as the plate, brisket, chuck, or rib areas. They are an excellent choice for all kinds of different cooking styles, like braising, grilling, and smoking.
Short ribs generally vary in length from 3 to 6 inches. Typically, you will find 3-inch short ribs when purchasing from your local grocer.
Look for beautifully marbled beef for the best results when smoking short ribs. Marbling refers to the white grains running through the meat and is an indicator of flavorful, great beef.
Types of Short Ribs
Boneless Short Ribs
So flavorful, easy-to-prepare boneless short ribs aren't actually cut from the rib section of the cow. They are actually cut from the chuck, or shoulder.
Bone-in Short Ribs
Bone-in short ribs come from the plate or front belly. These ribs are much fattier and very tasty. They are also called Chuck Short Ribs.
Short Ribs Cuts
English Cut
English Cut is the most common short ribs. The English style cut for short ribs is cut between the ribs to separate them. This will result in a thick piece of meat on top of the bones. This is my favorite cut and what we used in this recipe.
Flanken Cut
Flanken-style short ribs are cut thin. They are usually about a half-inch thick and cut across the bones. This will produce a thinner strip of meat with four to five pieces.
For smoking, I recommend bone-in, English Cut Short Ribs.
Short Rib Rub
- paprika
- coarse salt
- black pepper
- garlic powder
For my smoked beef short ribs recipe, I use a simple mixture of paprika, salt and pepper, and garlic powder. This is a perfect beef short ribs seasoning! It's simple but gives the beef a beautiful crust.
Smoked Beef Short Ribs Ingredients
- Beef Short Ribs
- Our short ribs rub recipe - paprika, coarse salt, black pepper, garlic powder
- Apple Cider Vinegar
How to Smoke Beef Short Ribs
- Season your ribs with salt only and allow them to rest in the fridge overnight. The beef will soak up the salt and become more tender.
- Preheat your smoker to 285 degrees Fahrenheit. Mix your remaining seasoning, then thoroughly season the beef on all sides. Pat it down to really get that seasoning in there.
- Smoke for 4 hours, spritzing every hour with apple cider vinegar, until the meat is so tender a meat thermometer pierces through easily. When the meat is ready, it will literally feel like you are putting the meat probe through soft butter.
Heavier, larger ribs will take longer to smoke.
Tips for Smoking Beef Short Ribs
- Heavier, larger ribs will take longer to smoke.
- You want to cook your ribs to meat probe tender. Meat probe tender means the probe will go in and out of the meat without any resistance. It will happen around 190 degrees.
- I use apple cider vinegar to spritz my ribs as they cook and keep them juicy. There's no specific amount of apple cider vinegar to use. Just a spritz or two to make them glisten works perfectly.
- You can skip the overnight brining step if desired. Simply add the salt into the rub instead of using it the night before.
Short Ribs Temperature Chart
I recommend always using a meat thermometer and using our Beef Temperature Chart for best results.
| Doneness | Temperature | Appearance |
|---|---|---|
| Rare | 120-125°F | Bright reddish-pink throughout |
| Medium-rare | 130-135°F | Pink throughout |
| Medium | 140-145°F | Slightly pink at the center |
| Medium-well | 150-155°F | Mostly brown throughout, with some pink |
| Well-done | 150-155°F | Brown throughout |
Smoked Short Ribs Recipe FAQs
How Long to Smoke Beef Short Ribs
I smoke beef short ribs for 4 hours, spritzing them once every hour with apple cider vinegar.
This ensures juicy, fall-off-the-bone tender ribs. Larger and heavier ribs will take longer to smoke. Smoke them until a meat probe slides into the beef like butter - that's how you know they're ready!
What should my beef rib's internal temp be?
The beef ribs temperature you're looking for is 190°F.
Beef Short Ribs Recipes
- Instant Pot Short Ribs
- Short Ribs on the Grill
- Braised Short Ribs in a Dutch Oven
- Slow Cooker Short Ribs
Smoked Beef Recipes
- Smoked Chuck Roast
- Smoked Tomahawk Steak
- Smoked Burgers
- Smoked Prime Rib
- Smoked Brisket
- Best Cuts of Beef for Smoking
Try more of the best beef cuts according to your needs and budget by following my guide on the Best Cuts of Beef and our Popular Beef Dishes!
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📋 Recipe
Tender Smoked Beef Short Ribs
My Smoked Beef Short Ribs are richly flavorful and so juicy. They're easy to prep and cook to fall-off-the-bone tender perfection!
Servings: 4
Calories: 643 kcal
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Smoker
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Spray bottle
- 4 Beef Short Ribs
- 2 Tablespoons Paprika
- 1 Tablespoon Coarse Salt
- 1 Tablespoon Black Pepper
- 1 Tablespoon Garlic Powder
- Apple Cider Vinegar
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Sprinkle short ribs with coarse salt and place, uncovered, in the fridge, overnight.
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Preheat your smoker to 285 degrees Fahrenheit. Place the remaining seasonings in a small bowl and mix well.
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Sprinkle the seasoning mixture over the ribs and thoroughly cover them, from top to bottom.
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Place on the smoker and cook for 4 hours, or until the ribs are meat probe tender. Spritz the ribs once every hour with the apple cider vinegar. When the meat is ready, it will literally feel like you are putting the meat probe through soft butter.
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Remove from the smoker and let them rest for about 20 minutes before serving. Enjoy!
- Meat probe tender means that the probe will go in and out of the meat without any resistance. It will happen around 190 degrees Fahrenheit.
- There's no specific amount of apple cider vinegar. Just a spritz or two.
- You can skip the overnight brining step if you desire. Simply just add the salt into the rub instead of seasoning the night before.
Calories: 643 kcal | Carbohydrates: 4 g | Protein: 70 g | Fat: 37 g | Saturated Fat: 16 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 16 g | Cholesterol: 212 mg | Sodium: 1982 mg | Potassium: 1409 mg | Fiber: 2 g | Sugar: 1 g | Vitamin A: 1732 IU | Vitamin C: 1 mg | Calcium: 46 mg | Iron: 9 mg
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