Smoked beef ribs are one of my favorites because there is nothing more satisfying than sliding out the bones after an 8-hour smoke. However, smoked beef ribs can be a bit tricky, so make sure to use my recipe below so you get a delicious bark and wonderfully juicy meat.
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Smoked Beef Short Ribs
Beef short ribs are one of those cuts that look intimidating but are actually pretty forgiving once you understand them. These meaty ribs come from different parts of the cow—the brisket, chuck, plate, or rib sections—and when cooked right, the bone pulls out clean with barely any effort.
The key is finding ribs with good marbling throughout the meat, which keeps everything moist and flavorful during the long smoke. Look for ribs without excessive fat on top, since you’ll just end up trimming it off anyway. Whether you’re smoking for a weekend BBQ, tailgate party, or just because it’s Saturday, these ribs deliver that rich, beefy flavor that’s worth the wait.
The Different Cuts of Beef Short Ribs
There are two different ways you can have beef short ribs cut:
- Flanken Style: Typically, Flanken-style ribs are 1 – 2 inch sections containing 2 or 3 bones.
- English Style: Typically cut in 2 – 4 inch sections the English style beef short rib usually only contains one bone.
If you can’t find short ribs at the butcher or store, beef plate ribs are a good alternative.
What You Need
For the Ribs:
- 4 pounds beef short ribs
- 1 tbsp olive oil (enough to coat ribs)
- 2 tbsp mustard (enough to coat ribs)
- 50/50 mix of water and stock, beer, cider, or juice
For the Dry Rub:
- 2 tbsp kosher salt
- 3 tbsp fresh cracked black pepper
- 3 tbsp garlic powder
- 3 tbsp onion powder
- 3 tbsp chili powder
- 3 tbsp cumin
- 3 tbsp smoked paprika
How to Smoke Beef Ribs
Step 1 – Preheat Your Smoker
Preheat your smoker to 250 degrees Fahrenheit following your manufacturer’s instructions. I like to use a blend of Oak and Mesquite (70/30 mix).
Step 2 – Trim Your Ribs
Inspect your ribs and trim off any imperfections, fat and silver skin. The silver skin is located on the top side of the ribs. Leave the membrane on otherwise the ribs can fall apart during the cooking process. Cut the ribs into single pieces.
Step 3 – Make and Apply The Dry Rub
Mix the dry rub ingredients together in a bowl. Rub each rib with olive oil and mustard then coat liberally with your dry rub. If you would prefer to use your own dry rub or store bought feel free.
Step 4 – Place Ribs in the Smoker
Once your smoker has pre-heated place the ribs in and smoke at 225 for 3 hours.
Step 5 – Spritz The Ribs
In a spray bottle mix together 50% water and 50% beer/cider / juice/stock of your choice. At the 2 hour point open your smoker and spray your mixture over your ribs. Repeat this process every 30 – 40 mins for the rest of your cook time. Some ideas about what to spray on ribs while smoking are beer, apple juice, broth or water.
Step 6 – Monitor Your Internal Temp
You are looking for an internal temperature of at least 200 degrees Fahrenheit, this should be at around the 6 – 7 hour mark
Step 7 – Rest & Enjoy
Remove from the smoker, cover with foil and let rest for at least 15 minutes.
How Long to Cook Beef Ribs
The USDA advises that ribs are ‘done’ once the internal temperature of the thickest part reaches 145°F. However, as Meathead advises, there is a difference between ribs (or any meat for that matter) being ‘done’ and ‘ready’.
Ribs are indeed safe to eat once the internal temperature reaches 145°F, but for the best results, wait until your ribs are at an internal temperature of 190 – 203°F.
Because ribs vary in thickness and size, it’s hard to give an exact cooking time. So it’s always best to have a trustworthy digital meat thermometer for the best results.
For a rough guide, in this recipe, the ribs took around 7 hours to reach an internal temperature of 195°F.
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Sides for Ribs
Smoked Mac and Cheese
Smoked Cornbread
Smoked Asparagus on a Pellet Grill
Smoked Pickles
Grilled Carrots With Brown Butter
Smoked Beef Short Ribs Recipe
Equipment
- 1 Smoker (of your choice)
- 1 spray bottle
Ingredients
- 4 pounds beef short ribs
- 1 tbsp olive oil enough to coat ribs
- 2 tbsp mustard enough to coat ribs
- 50% ratio water and 50% stock / beer / cider or juice mix
Dry Rub
- 2 tbsp kosher salt
- 3 tbsp fresh cracked black pepper
- 3 tbsp garlic powder
- 3 tbsp onion powder
- 3 tbsp chili powder
- 3 tbsp cumin
- 3 tbsp smoked paprika
Instructions
- Preheat your smoker to 250 degrees fahrenheit following your manufacturers instructions. I like to use a blend of Oak and Mesquite (70/30 mix).
- Inspect your ribs and trim off any imperfections, fat and the silver skin. The silver skin is located on the topside of the ribs. Leave the membrane on otherwise the ribs can fall apart during the cooking process. Cut the ribs into single pieces.
- Mix the dry rub ingredients together in a bowl. Rub each rib with olive oil then coat liberally with your dry rub. If you would prefer to use your own dry rub or store bought feel free.
- Once your smoker has pre heated place the ribs in and smoke at 225 for 3 hours.
- In a spray bottle mix together 50% water and 50% beer / cider / juice / stock of your choice. At the 2 hour point open your smoker and spray your mixture over your ribs. Repeat this process every 30 - 40 mins for the rest of your cook time.
- You are looking for an internal temperature of at least 200 degrees fahrenheit, this should be at around the 6 - 7 hour mark. The outside of your sibs should have developed a nice bark by this point.
- Remove from the smoker, cover with foil and let rest for at least 15 minutes.
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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