Beef Short Ribs

Last Updated November 12, 2021

These smoked beef short ribs are amazing. The flavorful crust will dance on your tongue as the slow-smoked buttery meat melts in your mouth.

When you start with beautifully marbled meat, there's not much else you need to do to develop a delicious meal.

smoked beef short ribs cooking on grill

Beef short ribs are such a sought after treat because when cooked properly, the meat just melts like butter.

There are a few different cuts of beef ribs out there. Read my tutorial to learn about beef rib varieties.

The rub in this smoked beef short ribs recipe is a simple mix of my award-winning Brisket Rub and a garlic forward rub from my friend Adam McKenzie from This Jew Can Que. The two combined create a nice balance of salt, sweetness and texture.

How many short ribs do I need per person

Beef short ribs usually come 3-4 per package, and the average person will enjoy eating 1-2 bones, depending on what other dishes you're serving along side them.

It's better to buy extra. Any leftover meat can be shredded and heated up later to make some killer tacos.

Smoking beef short ribs

These can be cooked on any type of smoker. Heat your cooker to 275F degrees and consider using hickory and cherry woods. They pair magically with beef.

Smoke the ribs for about 4 hours – until the internal temperature reaches 205F degrees.

That internal temp is really important. If you pull them from the smoker too early, they won't be quite as succulent.

platter of smoked beef short ribs surrounded by peppers and red cabbage

Because beef short ribs are so rich and buttery, they go well with tart and spicy sides like grilled shishito peppers and pickled red cabbage.

Beef Short Ribs

Smoked Beef Short Ribs

These smoked beef short ribs are amazing. The flavorful crust will dance on your tongue as the slow-smoked buttery meat melts in your mouth.

Instructions

  • Combine the rubs in a small bowl. Rub all over the meat. Let rest on the counter for 1-2 hours.
  • Heat the smoker to 275F degrees. Smoke over indirect heat for 3 1/2 to 4 hours, until the meat is soft and reaches an internal temperature of about 205F degrees.

Notes

I have modified this recipe. The original rub called for:
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp ground ginger
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 2 tsp Code 3 Spices Grunt Rub

Nutrition

Calories: 399 kcal Carbohydrates: 1 g Protein: 43 g Fat: 23 g Saturated Fat: 9 g Cholesterol: 133 mg Sodium: 729 mg Potassium: 818 mg Calcium: 18 mg Iron: 5 mg
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