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My Smoked Beef Short Ribs are richly flavorful and so juicy. They're easy to prep and cook to fall off-the-bone tender perfection! This will be your new favorite short rib recipe!
- Smoked Short Ribs
- Smoking Beef Short Ribs Ingredients
- How to Smoke Beef Short Ribs
- Smoking Beef Short Ribs Tips
- Short Ribs Temperature Chart
- What are short ribs?
- Smoked Short Ribs Recipes FAQs
- Types of Short Ribs
- Short Ribs Cuts
- Best Beef Short Ribs Recipes
- Smoked Beef Recipes
- 📌 Pin it for later!
- 📋 Recipe
- 💬 Reviews
Smoked Short Ribs
You could say beef short ribs are a specialty of mine. I've made them in the oven, in the Instant Pot, in the slow cooker, on the grill... and in the smoker!
It isn't difficult to smoke beef short ribs, and it's worth every bit of effort. There is nothing like the taste and tenderness of beef ribs smoked. Trust me!
Smoking Beef Short Ribs Ingredients
- Beef Short Ribs
- Our short ribs rub recipe - paprika, coarse salt, black pepper, garlic powder
- Apple Cider Vinegar
For my smoked beef short ribs recipe, I use a simple mixture of paprika, salt and pepper, and garlic powder. This is a perfect beef short ribs seasoning! It's simple but gives the beef a beautiful crust.
How to Smoke Beef Short Ribs
- Season your ribs with salt only and allow them to rest in the fridge overnight. The beef will soak up the salt and become more tender.
- Preheat your smoker to 285 degrees Fahrenheit. Mix your remaining seasoning, then thoroughly season the beef on all sides. Pat it down to really get that seasoning in there.
- Smoke for 4 hours, spritzing every hour with apple cider vinegar, until the meat is so tender a meat thermometer pierces through easily. When the meat is ready, it will literally feel like you are putting the meat probe through soft butter.
Heavier, larger ribs will take longer to smoke.
Smoking Beef Short Ribs Tips
- Pellet smokers like this Wood Pellet Grill and Smoker are perfect for smoked beef recipes.
- Heavier, larger ribs will take longer to smoke.
- You want to cook your ribs to meat probe tender. Meat probe tender means the probe will go in and out of the meat without any resistance. It will happen around 190 degrees.
- I use apple cider vinegar to spritz my ribs as they cook and keep them juicy. There’s no specific amount of apple cider vinegar to use. Just a spritz or two to make them glisten works perfectly.
- You can skip the overnight brining step if desired. Simply add the salt into the rub instead of using it the night before.
Short Ribs Temperature Chart
I recommend always using a meat thermometer and using our Beef Temperature Chart for best results.
|Rare||120-125°F||Bright reddish-pink throughout|
|Medium||140-145°F||Slightly pink at the center|
|Medium-well||150-155°F||Mostly brown throughout, with some pink|
What are short ribs?
Beef short ribs come from multiple areas of the cow, such as the plate, brisket, chuck, or rib areas. They are an excellent choice for all kinds of different cooking styles, like braising, grilling, and smoking.
Short ribs generally vary in length from 3 to 6 inches. Typically, you will find 3-inch short ribs when purchasing from your local grocer.
Look for beautifully marbled beef for the best results when smoking short ribs. Marbling refers to the white grains running through the meat and is an indicator of flavorful, great beef.
Smoked Short Ribs Recipes FAQs
I smoke beef short ribs for 4 hours, spritzing them once every hour with apple cider vinegar.
This ensures juicy, fall-off-the-bone tender ribs. Larger and heavier ribs will take longer to smoke. Smoke them until a meat probe slides into the beef like butter - that's how you know they're ready!
The beef ribs temperature you're looking for is 190°F.
Types of Short Ribs
Boneless Short Ribs
So flavorful, easy-to-prepare boneless short ribs aren't actually cut from the rib section of the cow. They are actually cut from the chuck, or shoulder.
Bone-in Short Ribs
Bone-in short ribs come from the plate or front belly. These ribs are much fattier and very tasty. They are also called Chuck Short Ribs.
Short Ribs Cuts
English Cut is the most common short ribs. The English style cut for short ribs is cut between the ribs to separate them. This will result in a thick piece of meat on top of the bones. This is my favorite cut and what we used in this recipe.
Flanken-style short ribs are cut thin. They are usually about a half-inch thick and cut across the bones. This will produce a thinner strip of meat with four to five pieces.
For smoking short ribs, I recommend bone-in, English Cut Short Ribs.
Best Beef Short Ribs Recipes
Smoked Beef Recipes
Try more of the best beef cuts according to your needs and budget by following my guide on the Best Cuts of Beef and our Popular Beef Dishes!
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Tender Smoked Beef Short Ribs
- Spray bottle
- 4 Beef Short Ribs
- 2 Tablespoons Paprika
- 1 Tablespoon Coarse Salt
- 1 Tablespoon Black Pepper
- 1 Tablespoon Garlic Powder
- Apple Cider Vinegar
See our Beef Temperature Chart for helpful tips on cooking any cut of beef!
- Sprinkle short ribs with coarse salt and place, uncovered, in the fridge, overnight.
- Preheat your smoker to 285 degrees Fahrenheit. Place the remaining seasonings in a small bowl and mix well.
- Sprinkle the seasoning mixture over the ribs and thoroughly cover them, from top to bottom.
- Place on the smoker and cook for 4 hours, or until the ribs are meat probe tender. Spritz the ribs once every hour with the apple cider vinegar. When the meat is ready, it will literally feel like you are putting the meat probe through soft butter.
- Remove from the smoker and let them rest for about 20 minutes before serving. Enjoy!
- Meat probe tender means that the probe will go in and out of the meat without any resistance. It will happen around 190 degrees Fahrenheit.
- There’s no specific amount of apple cider vinegar. Just a spritz or two.
- You can skip the overnight brining step if you desire. Simply just add the salt into the rub instead of seasoning the night before.
Jason Johnson says
Your pictures look like they are single ribs. My ribs are 3 ribs. Do you know if cook time is the same for sets of 3 versus individual ribs? I'm really looking forward to trying your recipe, but want to make sure i allow enough time.
Em Beitel says
Hi Jason! Internal temperature is all you will need to worry about. It will take a bit longer for a larger portion, but as long as you watch the internal temperature with a meat thermometer, that's all that matters. Thank you for your question and enjoy!