Smoked Beef Short Ribs

When it comes to grilling and smoking meats, few dishes are as indulgent and flavorful as smoked beef short ribs. These tender, smoky ribs are packed with rich, beefy flavor and melt-in-your-mouth texture, making them the perfect centerpiece for your next BBQ or special occasion. The key to achieving perfectly smoked short ribs is patience and the right technique, and with this recipe, you’ll master it effortlessly.

These beef ribs are seasoned with a simple but flavorful rub and slow-cooked to perfection with the help of a smoker. A spritz of water, beef broth, and soy sauce keeps them moist and helps build a beautiful bark, while the butcher paper wrapping traps in the moisture and ensures your ribs come out tender and juicy. Whether you’re an experienced BBQ enthusiast or a beginner, this recipe will guide you through the process of creating a dish that’s nothing short of spectacular.

From the savory seasoning to the smoky aroma, these beef short ribs offer an unforgettable eating experience. Serve them with your favorite sides and enjoy the smoky goodness of a perfectly smoked rib.

Why You’ll Love This Recipe

1. Perfectly Tender – Slow-smoking these ribs ensures they’re tender and juicy, with the meat falling off the bone.
2. Big, Bold Flavor – The beef rub and spritz combination delivers an unbeatable smoky and savory taste.
3. Impressive Dish – Great for a BBQ or special gathering, these ribs are sure to wow your guests.
4. Minimal Effort – With the right tools and technique, you’ll achieve restaurant-quality results without a lot of hassle.
5. Versatile – Pair with a variety of sides like coleslaw, baked beans, or cornbread for a complete meal.

Ingredients

Main

• Beef short ribs (preferably beef plate ribs)
• Butcher paper (alternative to aluminum foil)
• Mayonnaise
• Beefy Beef Rub (optional, recipe in notes)

Spritz

• Water
• Beef broth
• Soy sauce (low sodium)
• Spray bottle (food grade)

BBQ Tools

• MEATER Plus Bluetooth Thermometer (for tracking internal temperature)
• ThermoPro Instant Read Thermometer (for quick temperature checks)
• GrillBlazer GrillGun (for lighting charcoal and wood efficiently)

Variations

Sweet and Spicy Rub

Mix honey and chili powder into your rub to add a touch of sweetness and heat.

Smokier Flavor

For an extra smoky taste, add wood chips or chunks like hickory or mesquite to your smoker.

Keto Version

Skip the mayonnaise and use avocado oil or ghee for a keto-friendly option.

No-Spritz Option

If you don’t want to use a spritz, you can wrap your ribs in butcher paper after seasoning and smoke without additional moisture.

Add a Glaze

Finish the ribs with your favorite BBQ sauce or a sweet glaze during the last hour of smoking for a sticky, flavorful finish.

How to Make the Recipe

Step 1

Preheat your smoker to 225°F (107°C), and set it up with your preferred wood for smoking (hickory, oak, or mesquite work well with beef).

Step 2

Prepare the short ribs by removing any excess fat. Coat them with mayonnaise (helps the rub stick) and generously apply the Beefy Beef Rub, ensuring all sides are covered.

Step 3

Place the ribs directly on the smoker grate. Insert the MEATER Plus Bluetooth Thermometer into the thickest part of the meat to monitor the internal temperature.

Step 4

Spritz the ribs every hour with the spritz mixture (water, beef broth, and soy sauce) to keep them moist and enhance the flavor.

Step 5

After about 3-4 hours of smoking, wrap the ribs in butcher paper (not aluminum foil). This step helps retain moisture while still allowing the bark to develop.

Step 6

Continue smoking the ribs until they reach an internal temperature of 203°F (95°C). This typically takes around 6-8 hours, depending on the size of your ribs and the consistency of your smoker.

Step 7

Once the ribs have reached the desired internal temperature, remove them from the smoker. Let them rest for at least 10-15 minutes before unwrapping and slicing.

Step 8

Serve the ribs as is, or brush them with your favorite BBQ sauce for an added glaze. Pair with your favorite sides and enjoy!

Tips for Making the Recipe

• Keep the smoker at a consistent temperature—avoid opening the lid too often as it can cause temperature fluctuations.
• Use the right rub—the Beefy Beef Rub adds a great depth of flavor, but feel free to experiment with your own spices.
• Don’t rush the cooking process—smoking takes time, but the results are totally worth it.
• Rest the meat before slicing—it allows the juices to redistribute, ensuring moist, tender ribs.
• Invest in quality tools—using a Bluetooth thermometer, instant read thermometer, and a GrillGun will make the process much easier.

How to Serve

Smoked beef short ribs are incredibly versatile and pair well with many different sides. Serve them alongside classic BBQ dishes like coleslaw, baked beans, grilled vegetables, or a side of cornbread. For a more upscale touch, serve them with mashed potatoes or a rich macaroni and cheese. Don’t forget to add a side of your favorite BBQ sauce for dipping or glazing!

Make Ahead and Storage

Storing Leftovers

Once cooled, store the ribs in an airtight container in the fridge for up to 3 days.

Freezing

For longer storage, wrap the ribs in plastic wrap and aluminum foil, then place them in a freezer-safe bag. They can be frozen for up to 3 months.

Reheating

To reheat, wrap the ribs in foil and heat in the oven at 250°F (121°C) until warmed through, or place them back in the smoker for an hour or so to restore some of the smoky flavor.

FAQs

1. Can I use other types of ribs?

Yes, you can use back ribs or even baby back ribs, but beef plate ribs give the best results.

2. Do I need a spritz bottle?

It’s not mandatory, but it helps keep the ribs moist and enhances flavor. You can also just wrap the ribs in butcher paper.

3. How do I know when my ribs are done?

The ribs should reach an internal temperature of 203°F (95°C) for maximum tenderness. Use a thermometer to ensure they’re cooked through.

4. Can I use a gas grill instead of a smoker?

Yes, you can set up a two-zone cooking area on a gas grill and use wood chips for smoke. Keep the temperature low and indirect for the best results.

5. How long do I need to smoke the ribs?

It generally takes 6-8 hours, depending on your smoker and the size of the ribs. Monitor the internal temperature closely.

6. Can I add BBQ sauce while smoking?

You can add BBQ sauce during the last 30-60 minutes of cooking to create a glaze, but don’t add it too early as it can burn.

7. Can I cook these ribs in the oven?

While smoking is best, you can cook them in the oven at 275°F (135°C), wrapped in foil for around 3-4 hours.

8. Why do you use butcher paper instead of foil?

Butcher paper allows the ribs to breathe while still locking in moisture, creating a better bark compared to aluminum foil.

9. Can I smoke the ribs without wrapping them?

Yes, but wrapping helps retain moisture and makes them more tender, especially when smoking large cuts.

10. How do I maintain a consistent temperature in the smoker?

Use a quality smoker with a built-in thermometer and avoid opening the lid too often.

Conclusion

These Smoked Beef Short Ribs will elevate your BBQ game to new heights. The combination of slow smoking, seasoning, and the perfect spritz creates a melt-in-your-mouth experience that’s hard to beat. Whether you’re cooking for a crowd or treating yourself to a special meal, this recipe delivers a delicious, flavorful result that’s worth the wait. Grab your smoker, your tools, and enjoy some of the best BBQ you’ll ever make.

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