Charlies ‘THE BEST Smoked Beef Short Rib Recipe’ Ever Recipe

Post updated on April 28th, 2020 at 04:31 pm

Nothing beats a rib. Thats just a fact. Smoked beef ribs are one of my favorite, there is nothing more satisfying than sliding out the bones after an 8 or so hour smoke.

Smoked beef ribs are not the most challenging cook, and using my recipe below you are sure to come away with a crunchy bark and wonderfully juicy meat.

Smoked beef short ribs

Smoked Beef Short Rib Cooking Guide

What are Beef Ribs?

Although beef short ribs are called ‘ribs’ they don’t specifically have to only come from the rib section of the cow. They an come from the brisket, chuck, plate or rib area.

Beef short ribs are a meaty rib which consist of a 3 inch bone and a meaty layer on top of the bone. If you cook your beef short ribs correctly the bone should pull out with next to no effort!

What Makes A Good Beef Short Rib?

When choosing a beef short rib you want to make sure the meat has nice even fat marbling. This will help result in a moister cook. You also want to avoid ribs that don’t have a huge amount of fat on the top side. Any excess fat will have to be cut off before cooking for best results.

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.
Beef Short Ribs Recipe

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’.

It is true that ribs are safe to eat once the internal temperature reaches 145°F, but for best results waiting until your ribs are at an internal temperature of 190 – 203°F degrees.

Because all ribs are slightly different thickness and size its hard to give an exact timing for cooking ribs, so its always best to have a trustworthy digital meat thermometer for best results.

For a rough guide, this recipe the ribs took around 7 hours to reach an internal temperature of 195°F.

Smoked Beef Short Ribs Recipe

This smoked rib recipe can be done in any smoker. For this recipe I used an electric smoker. I you don't like too much heat tone down the chilli a little. If you are a big fan of spice I recommend adding in a couple of tablespoons of cayenne pepper to the dry rub.
Prep Time10 mins
Cook Time7 hrs
Resting Time15 mins
Total Time7 hrs 25 mins
Course: Main Course
Cuisine: American
Servings: 6 people
Calories: 4006kcal
Author: Charlie
Cost: 40

Equipment

  • Smoker (of your choice)
  • spray bottle

Ingredients

Ingredients

  • 4 pounds beef short ribs
  • olive oil enough to coat ribs
  • 50% 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.

Video

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