Smoked Beef Short Ribs: 6 Smart Changes for Better Results
Craving bold BBQ flavor? These Smoked Beef Short Ribs are tender, juicy, and packed with smoky goodness. Discover the best tips for perfect results.
Ingredients
- Beef short ribs 5-6 pounds Choose plate short ribs with good marbling
- Kosher salt 2-3 tablespoons Adjust to taste
- Coarse black pepper 2-3 tablespoons Freshly ground preferred
- Garlic powder 1 tablespoon Optional but recommended
- Onion powder 1 tablespoon Adds depth of flavor
- Paprika 1 tablespoon For color and mild flavor
- Brown sugar 1 tablespoon Helps with bark formation
- Yellow mustard 2 tablespoons As a binder optional
- Apple cider vinegar 1 cup For spritzing optional
- Beef broth 2 cups For wrapping phase optional
Instructions
- ✅ Preparation Phase❶ Find and eliminate the silverskin membrane from the bone side by sliding a butter knife beneath it, using a paper towel for grip to lift, and pulling it off smoothlyTrim the ribs – Begin by carefully removing excess fat from the surface of your smoked beef ribs, leaving approximately ¼ inch for flavor development and moisture retention. Locate and remove the silverskin membrane from the bone side by sliding a butter knife underneath it, lifting with a paper towel for grip, and pulling it away cleanly.❷ Apply binder (optional) – For better spice adhesion, coat your smoked beef ribs with a thin layer of yellow mustard. Don’t worry about flavor interference – the mustard taste will completely disappear during the cooking process, leaving only its adhesive properties to help your rub create a beautiful bark.❸ Season generously – Apply your selected rub mixture thoroughly to all surfaces of your smoked beef short ribs, pressing gently to ensure adhesion. For enhanced flavor penetration, season 1-2 hours before smoking or ideally overnight (refrigerated). This dry brining process allows the salt to work its magic deeper into the meat fibers.✅ Smoking Phase❶ Preheat your smoker to a steady 250°F (121°C) with your chosen wood. Allow 15-20 minutes for the initial heavy white smoke to transition to the desirable thin blue smoke – this cleaner smoke imparts better flavor to your smoked beef ribs without bitter compounds.❷ Position the ribs carefully bone-side down on the smoker grates, ensuring adequate space between each rack for proper air and smoke circulation. This placement helps protect the meat from direct heat while allowing smoke to fully envelop your smoked beef short ribs.❸ Maintain consistent temperature between 225-275°F (107-135°C) throughout the entire cooking process. Temperature stability is crucial for properly rendered smoked beef ribs – wild fluctuations can negatively impact final texture and tenderness.❹ Spritz the ribs (optional but recommended) with apple cider vinegar, apple juice, or simply water every hour after the first 2 hours of smoking. This periodic moisture addition helps develop a better bark on your smoked beef ribs while preventing the surface from becoming too dry.✅ Wrapping Phase❶ Check internal temperature after approximately 3-4 hours of smoking time. When your smoked beef ribs reach an internal temperature of 165-170°F (74-77°C) and the bark has developed a deep mahogany color, they’re ready for the wrapping phase.❷ Wrap the ribs tightly in pink butcher paper (preferred for better breathability) or heavy-duty aluminum foil if butcher paper isn’t available. If using foil for your smoked beef ribs, consider adding a small amount of beef broth or apple juice (approximately ¼ cup) inside the package for additional moisture and flavor development.❸ Return to smoker carefully and continue cooking until the internal temperature of your smoked beef ribs reaches 200-205°F (93-96°C) or until a temperature probe slides into the meat with absolutely no resistance, similar to sliding through warm butter.✅ Resting and Serving❶ Rest the wrapped ribs for a minimum of 30 minutes (ideally up to 2 hours if kept in an insulated cooler). This critically important step allows the juices in your smoked beef ribs to redistribute throughout the meat fibers instead of rushing out when cut, resulting in significantly more succulent ribs.❷ Slice and serve – When ready to serve, cut between the bones to separate individual smoked beef ribs for an impressive presentation, or slice across the bone for “flanken-style” serving. The meat should be incredibly tender but still hold together when sliced.
