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Thick-cut, smoked beef short ribs with a dark bark and deep smoke ring are served on a wooden board alongside a bowl of creamy mashed side dish, red onion, and sliced pickles.

Smoked Beef Short Ribs: 6 Smart Changes for Better Results

By Nancy
Craving bold BBQ flavor? These Smoked Beef Short Ribs are tender, juicy, and packed with smoky goodness. Discover the best tips for perfect results.
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Prep Time 25 minutes
Cook Time 7 hours
Resting 30 minutes
Total Time 7 hours 55 minutes
Course Main Course
Cuisine American, BBQ, Southern
Servings 4
Calories 480 kcal

Ingredients
  

  • Beef short ribs
  • Kosher salt & black pepper
  • Garlic powder & onion powder
  • Paprika
  • Brown sugar optional
  • Olive oil
  • Beef broth or apple juice

Instructions
 

Step 1: Trim and Prep

  • Pat the ribs dry with paper towels. Remove any excess fat or silver skin from the top. Rub them generously with olive oil. This helps the seasoning stick and forms that perfect crust later.
  • Pro tip: Let the ribs sit at room temperature for about 30 minutes. This ensures even smoking.

Step 2: Season Generously

  • Mix your rub salt, pepper, garlic powder, onion powder, and paprika. Massage it onto the ribs until every inch is coated. Be firm but gentle. You’re building flavor here.

Step 3: Set Up the Smoker

  • Preheat your smoker to 225°F (107°C). Add your wood of choice oak, hickory, or cherry all work beautifully. I like a 50/50 mix of oak and cherry; it gives a balanced smoke flavor and a lovely reddish hue.

Step 4: Smoke Time

  • Place the ribs bone side down on the grates. Close the lid and let them bathe in smoke.
  • Every hour, spritz lightly with beef broth or apple juice to prevent drying out.
  • don’t peek too much. Opening the lid drops the temperature, and that slows down the magic.

Step 5: Wrap and Tenderize 3-2-1 Method

  • After about 3 hours, check the bark (that’s the crusty surface). If it looks firm and dark, wrap the ribs tightly in butcher paper or foil with a splash of broth.
  • Then, smoke for another 2 hours wrapped. This traps steam and breaks down tough collagen.

Step 6: Check for Doneness

  • Use your thermometer. The internal temperature should hit around 200–205°F (93–96°C). That’s when the magic happens the fat melts, the meat loosens, and every bite feels like butter.
  • Pull the ribs off and let them rest for 30 minutes under loose foil. It allows the juices to settle, giving you tender, juicy perfection.

Notes

Nutritional Information

  • Calories: ~480
  • Protein: 40g
  • Fat: 35g
  • Carbohydrates: 2g
  • Sugar: 1g
  • Sodium: 520mg
  • Fiber: 0g
Keyword Smoked Beef Short Ribs, backyard barbecue, summer grilling, smoked meat, comfort food, weekend cooking, holiday feast, slow cooking