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Smoked Beef Short Ribs

Smoked Beef Short Ribs That Melt in Your Mouth Every Time

Delicious smoked beef short ribs, tender and flavorful, perfect for any BBQ gathering.
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Prep Time 1 hour
Cook Time 7 hours
Resting Time 1 hour
Total Time 9 hours
Servings: 4 ribs
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ribs
  • 4 lbs Beef Short Ribs Choose bone-in, plate or chuck style for the richest flavor and tenderness.
  • 2 tbls Kosher Salt Essential for enhancing flavor and retaining moisture.
  • 1 tbls Black Pepper Freshly ground adds depth.
For the Dry Rub
  • 1 tbls Garlic Powder Provides aromatic richness.
  • 1 tbls Onion Powder Adds sweetness and depth.
  • 1 tbls Smoked Paprika Optional; enhances the smokiness and color.
For the Binder
  • 2 tbls Mustard or Oil Helps the dry rub adhere.
For Smoking
  • 2 cups Wood Chunks or Chips Oak, hickory, or mesquite for smoking.

Equipment

  • Smoker
  • Meat thermometer
  • Butcher Paper

Method
 

Step-by-Step Instructions
  1. Trim any excess fat and silverskin from the beef short ribs; pat them dry and apply a thin layer of mustard or oil as a binder.
  2. Generously apply your dry rub of kosher salt, black pepper, garlic powder, onion powder, and optional smoked paprika all over the ribs and let sit for 30-60 minutes.
  3. Preheat your smoker to 250°F (120°C) and add your choice of wood chunks or chips.
  4. Place the ribs bone-side down on the grates in the smoker and let smoke undisturbed for about 5-7 hours aiming for an internal temperature of 200-205°F (93-96°C).
  5. If desired, wrap ribs in butcher paper when they reach 165-170°F to retain moisture.
  6. Remove ribs from the smoker and let them rest for 30-60 minutes before slicing.

Nutrition

Serving: 1ribsCalories: 350kcalCarbohydrates: 2gProtein: 32gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 95mgSodium: 800mgPotassium: 600mgCalcium: 20mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 4 days; freeze wrapped tightly for up to 2 months.

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