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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
  • 2 tbsp mustard 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.

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