Smoked Beef Short Ribs Recipe: Tender, Juicy, and Packed with Flavor

Rich, Tender, and Deeply Smoky: Smoked Beef Short Ribs Done Right

Let me paint you a picture.

You’re slicing through a thick, smoky slab of beef. The knife glides. Juices glisten. The bark crackles slightly, and underneath? Pure, tender beef heaven. That’s the magic of smoked beef short ribs.

They’re like brisket’s cooler, less demanding cousin. You get that same deep beefy flavor and juicy texture, but without the 12-hour time commitment. And if you’ve got a pellet grill, these ribs basically cook themselves—as long as you follow a few key steps.

So grab your ribs, fire up your smoker, and let’s make the best smoked beef short ribs recipe you’ll ever try.

Ingredient Overview: Start with the Right Stuff

Great smoked short ribs start with just a few key ingredients—and every one of them matters. Keep it simple, but use the good stuff.

• Beef Short Ribs (2 racks):
  Go for thick, meaty ribs with the bone in. Plate short ribs are ideal—they’re super rich and flavorful, often called “brisket on a stick.” If you can’t find those, chuck short ribs work too. Ask your butcher for 3-bone plate ribs if you want that classic BBQ look.
• Hot Sauce (2 tablespoons):
  This isn’t for heat—it’s your binder. A light coat of hot sauce helps the rubs stick better and creates a nice surface for smoke to cling to. Use any vinegar-based hot sauce; it won’t make the ribs spicy.
• Dad’s All Purpose Rub (4 tablespoons):
  This brings the base flavor—salt, a little sweetness, and some savory backbone. It helps season the meat deep down during the long smoke.
  
• Steak Rub (4 tablespoons):
  This is your crust builder. It’s bold, peppery, and gives that bark we all chase when making smoked short ribs. The coarse grind also adds texture.

Pro Tip: The quality of your short ribs matters more than anything. Look for good marbling—that fat will render out and keep everything juicy. The better the beef, the better the bite.

Step-by-Step: How to Smoke Beef Short Ribs

Step 1: Prep and Season

This part sets the tone for everything that follows. Take your time and do it right.

1. Trim the excess fat from the meat side. Leave a thin layer for moisture, but remove any thick caps that won’t render properly.
2. Flip the ribs over and remove the membrane from the bone side. It’s tough and chewy—grab it with a paper towel and peel it off in one go.
3. Coat the ribs lightly with hot sauce. This acts as a binder to help the rub stick and build a nice bark. It won’t make the meat spicy.
4. Season generously with Dad’s All Purpose Rub and Steak Rub. Get all sides—don’t forget the edges and ends.
5. Let the ribs rest at room temperature for 30 to 45 minutes. This gives the seasoning time to settle and start pulling into the meat.

Most people mess up here by under-seasoning. These ribs are thick—you need more rub than you think.

Step 2: Smoke Low and Slow

This is where the transformation happens—raw meat becomes smoky, barky, and beautiful.

1. Preheat your pellet grill (Weber Searwood or any quality model) to 250–275°F. Keep the heat steady and even.
2. Place the ribs meat side up. This lets the fat slowly render down into the meat, basting it as it smokes.
   
3. Smoke for 6 to 8 hours, depending on the size of the ribs. Don’t wrap. Don’t rush. Let the bark form naturally.
4. Spritz lightly with apple cider vinegar after hour 3, then every hour if they start to look dry.
5. Check the internal temperature—you want 205–210°F, but the real test is probe tenderness. A thermometer should slide in like warm butter.
6. Once they’re ready, wrap the ribs in foil and place them in a cooler or warm oven to rest for 1 hour.

This resting time is crucial. It lets the juices redistribute so they stay in the meat—not on your cutting board.

7. Slice between the bones and serve. That’s it. No sauce needed. Just smoky, juicy, beefy perfection.

Tips & Notes: Lock In Flavor and Texture

These simple rules make the difference between decent ribs and unforgettable ones.

• Don’t rush the cook.
  Cranking up the heat to speed things up will only dry the meat out. Low and slow gives you tender, juicy ribs with a beautiful bark. Be patient—it’s worth it.
• Resting isn’t optional.
  After the ribs come off the smoker, rest them for at least an hour. This lets the juices settle back into the meat. Cut too early and those juices end up on your board, not in your bite.
• Feel beats numbers.
  Yes, use a thermometer, but probe tenderness is king. If your probe slides in with no resistance, they’re ready—regardless of whether you’re at 205°F or 208°F.
• Pick the right pellets.
  Smoke flavor comes from your wood choice. Go with hickory or oak for that bold, classic BBQ profile. Want to sweeten things up? Add some cherry or apple wood to the mix.

Why You’ll Love This Smoked Short Ribs Recipe

FAQs

What’s the difference between short ribs and beef back ribs?

Short ribs are meatier and come from the lower rib area—usually plate or chuck. Back ribs come from the upper rib section, near the ribeye. They’re thinner, with more bone than meat.

How long does it take for beef short ribs to get tender?

Generally, 6–8 hours at 250–275°F on a smoker. But remember: the real signal is probe tenderness, not time. If it’s not tender, it’s not ready—no matter what your watch says.

Nutritional Information (Per Serving)

Note: Nutritional values can vary depending on the cut of meat and how much fat is trimmed before cooking.

Let’s Keep the Smoke Rolling

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This is the kind of food that stops people mid-bite. It’s primal, smoky, beefy goodness—and when it’s done right?

Conclusion: Your New Favorite Way to Smoke Short Ribs

Smoked beef short ribs are the kind of dish that turn casual grillers into serious pitmasters. You get that unbeatable combo of rich beef flavor, melt-in-your-mouth tenderness, and a bark that snaps just right. Whether you’re cooking for a crowd or just want to impress yourself, this smoked short ribs recipe is the one to master.

If you’re craving more hearty, beefy comfort food, be sure to check out our Ground Beef and Potato Recipes simple, satisfying meals perfect for weeknights or leftovers after your big smoke.

Now grab your tongs, trust your smoker, and enjoy every juicy, smoky bite.

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This is the beef I want to eat.