Delicious Smoked Beef Short Ribs Recipe

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If there’s one dish that never fails to impress, it’s smoked beef short ribs. I can still remember the first time I made these on my backyard smoker—the rich aroma wafted through the neighborhood, drawing curious glances from over the fence. The deep smokiness, tender meat, and crusty bark had everyone at the table begging for seconds.

What makes these short ribs so irresistible is their perfect balance of flavor and texture. I let the beef shine with a simple rub that enhances without overpowering. Then, I smoke them low and slow until they reach that ideal pull-apart tenderness. There’s just something primal and satisfying about biting into a juicy, smoky rib that melts in your mouth.

This recipe has earned a top spot in my regular rotation. Whether it’s a lazy Sunday cookout or a special gathering, these smoked short ribs bring that WOW factor every time. Pair them with some cheesy sides or crisp vegetables, and you have yourself a meal that people will talk about long after the plates are cleared. If you’re into cozy, rich main dishes, you might also enjoy my Marry Me Chicken or creamy Tuscan Sausage Pasta. And if you’ve got room for dessert, the Cherry Chocolate Cheesecake is a must.

Why You’ll Love This Smoked Beef Short Ribs Recipe

This recipe is all about indulgence with minimal effort. You don’t need fancy equipment, just a good cut of beef and time. It delivers maximum flavor with a simple spice rub and a hands-off cooking method. Each bite is a combination of smoky bark and juicy interior, perfect for BBQ lovers or anyone craving hearty comfort food. Plus, it’s an excellent make-ahead meal—you can prep the night before and just focus on smoking the next day. If you love cooking that impresses without stress, you’ll keep coming back to this one.

Ingredients

For smoked beef short ribs, simplicity works best. Start with bone-in beef short ribs—they’re full of flavor and have the perfect fat-to-meat ratio for smoking. A basic rub of kosher salt and freshly cracked black pepper lays the foundation. Add paprika for depth, garlic powder for sharpness, and a bit of brown sugar for a touch of sweetness that balances the smoke.

How to Make Smoked Beef Short Ribs

Step 1: Prep the Ribs

Trim any excess fat or silverskin from the short ribs. Pat them dry with paper towels, then coat evenly with a mustard layer to help the rub stick.

Step 2: Season Generously

Mix your rub ingredients and massage them generously into the ribs. Let them rest at room temperature for 30 minutes while you fire up your smoker.

Step 3: Fire Up the Smoker

Preheat your smoker to 250°F. I prefer a mix of hickory and oak wood for a robust smoke flavor that complements the richness of the beef.

Step 4: Smoke Low and Slow

Place the ribs directly on the smoker grates bone-side down. Smoke for about 6-8 hours until a nice bark forms and the internal temperature reaches around 200-205°F.

Step 5: Wrap and Rest

Once the ribs are tender and the meat has pulled back from the bones, remove them from the smoker and wrap them in butcher paper. Let them rest in a cooler or warm oven for at least an hour before slicing.

Step 6: Slice and Serve

Unwrap, slice between the bones, and serve your smoky, juicy short ribs with your favorite sides.

Recipe Variations and Possible Substitutions

While the classic salt-and-pepper rub is unbeatable, there are plenty of ways to make this smoked beef short ribs recipe your own. Add ground cumin and chili powder for a southwestern flair, or swap in smoked paprika for a deeper flavor profile. If you prefer a little heat, cayenne pepper or crushed red pepper flakes do the trick. For those who enjoy a sweet-savory combo, you can mix in a bit of cinnamon or maple sugar. Don’t have a smoker? You can slow-cook the ribs in the oven at 275°F using a baking dish covered with foil.

Serving and Pairing Suggestions

These ribs pair beautifully with creamy mashed potatoes, coleslaw, or grilled vegetables. A tangy barbecue sauce or chimichurri adds another layer of flavor. For drinks, try bold red wines like Zinfandel or a smoky bourbon cocktail. Serve on a wooden platter for that rustic BBQ look, and don’t forget the wet wipes—they’re finger-licking good.

Storage and Reheating Tips

To store, wrap any leftovers in foil or place them in an airtight container. They’ll keep in the fridge for up to 4 days or in the freezer for 3 months. When reheating, do it low and slow in the oven at 300°F to retain moisture. Add a splash of broth or BBQ sauce and cover with foil to prevent drying out.

FAQs

How long does it take to make smoked beef short ribs recipe?

Including prep and resting time, smoked beef short ribs typically take 7 to 9 hours from start to finish.

Can I make smoked beef short ribs recipe in advance?

Absolutely! You can smoke the ribs the day before and store them wrapped in foil in the fridge. Reheat slowly in the oven before serving.

What if I don’t have a smoker for this smoked beef short ribs recipe?

You can cook them in the oven at a low temperature with similar results. Use a wire rack over a baking sheet and bake at 275°F, covered with foil.

What wood is best for smoked beef short ribs recipe?

Hickory and oak are favorites for a strong, smoky flavor. You can also use cherry or apple wood for a sweeter, milder smoke.

Related Recipe You’ll Like

If you loved the smoky richness of these beef short ribs, you might enjoy trying the Creamy Garlic Chicken Breasts. It has a totally different flavor profile but shares that same hearty comfort food vibe. Another favorite is the Shipwreck Dinner for a satisfying one-pan meal.

Save and Share This Recipe for Later

Don’t let this one slip away! Pin this smoked beef short ribs recipe on your Pinterest board so you can find it whenever the craving strikes. Share it with your BBQ-loving friends on Facebook or tag your cooking buddy on Instagram. Trust me, anyone who gets a taste of these ribs will thank you for it!

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