Smoked Beef Short Ribs

Few barbecue experiences are as deeply satisfying as a plate of perfectly smoked beef short ribs. With their rich marbling, deep beefy flavor, and fall-off-the-bone tenderness, these ribs are often referred to as the “brisket on a stick” of the BBQ world. Whether you’re an experienced pitmaster or a backyard BBQ enthusiast, smoking beef short ribs is a rewarding culinary challenge that delivers mouthwatering results.

This recipe leans into traditional smoking techniques with a few modern touches to ensure consistency and flavor. A simple binder of mayonnaise helps the rub stick and forms an irresistible crust. The optional Beefy Beef Rub adds bold, savory notes, while a spritz mixture of water, beef broth, and soy sauce keeps the meat juicy and builds layers of smoky bark.

The key to great smoked short ribs lies in low-and-slow cooking, monitoring internal temperature carefully, and allowing the ribs to rest properly after cooking. While tools like Bluetooth thermometers and grill torches aren’t required, they can seriously up your BBQ game. From prep to plate, these ribs are a labor of love—and one that will reward you with every juicy, smoky bite.

Why You’ll Love This Recipe

1. Incredible Flavor – Deep beefy taste enhanced by smoke, rub, and a rich spritz.
2. Tender and Juicy – Cooked low and slow to ensure melt-in-your-mouth perfection.
3. Impressive Presentation – Perfect for BBQ gatherings or weekend cookouts.
4. Customizable Rub and Spritz – Tweak the flavor profile to your taste.
5. True Pitmaster Experience – Learn essential smoking techniques and tools.

Ingredients

Main

• Beef short ribs
• Butcher paper (or substitute aluminum foil)
• Mayonnaise (as a binder)
• Beef rub (optional or homemade)

Spritz

• Water
• Beef broth
• Low-sodium soy sauce
• Food-grade spray bottle

BBQ Tools

• Bluetooth thermometer (e.g., MEATER Plus)
• Instant-read thermometer (e.g., ThermoPro)
• Grill torch (e.g., GrillBlazer GrillGun)

Variations

• Change the rub: Use a Texas-style salt and pepper rub, or try a sweeter BBQ rub for contrast.
• Add heat: Mix cayenne or chili powder into the rub for a spicy kick.
• Different binders: Swap mayo for yellow mustard or hot sauce.
• Wood choices: Experiment with oak, hickory, mesquite, or fruitwoods like cherry or apple.
• Braised finish: Wrap and braise in a pan with broth and onions for a richer, fall-apart version.

How to Make the Recipe

Step 1: Prep the Ribs

Trim excess fat and silver skin from the beef short ribs. Pat dry.

Step 2: Apply the Binder

Rub a thin layer of mayonnaise over the ribs to help the seasoning adhere.

Step 3: Season Generously

Coat the ribs evenly with your Beefy Beef Rub or your preferred seasoning.

Step 4: Preheat the Smoker

Set your smoker to 250°F (121°C) using your preferred wood.

Step 5: Begin Smoking

Place ribs bone-side down on the smoker. Insert a Bluetooth or instant-read thermometer to monitor internal temp.

Step 6: Spritz Regularly

After 90 minutes, begin spritzing every 45 minutes with a mix of water, beef broth, and soy sauce.

Step 7: Wrap for Tenderness

Once internal temp hits around 165–170°F (74–77°C), wrap the ribs in butcher paper or foil and return to smoker.

Step 8: Cook to Finish

Continue smoking until internal temp reaches 203–205°F (95–96°C) and ribs feel probe-tender.

Step 9: Rest the Meat

Let the wrapped ribs rest in a cooler or warm oven for 45–60 minutes before slicing.

Tips for Making the Recipe

• Choose plate short ribs for the best meat-to-bone ratio.
• Use mayo as a binder—it’s flavor-neutral and helps bark formation.
• Don’t rush the cook—low and slow is key to tenderness.
• Keep your spritz light—too much can wash off seasoning.
• Let ribs rest properly to allow juices to redistribute.

How to Serve

Serve the ribs sliced between the bones, with optional BBQ sauce on the side (though they rarely need it). They pair beautifully with coleslaw, cornbread, pickles, potato salad, or smoked mac and cheese. Serve on a cutting board for rustic presentation.

Make Ahead and Storage

Storing Leftovers

Store leftover ribs in an airtight container in the fridge for up to 4 days. Wrap tightly to preserve moisture.

Freezing

Freeze tightly wrapped in foil and placed in a freezer bag for up to 3 months. Thaw overnight in the refrigerator.

Reheating

Reheat in the oven at 275°F (135°C) wrapped in foil with a splash of broth until warmed through. Or use a sous vide bath for ultra-juicy results.

FAQs

1. What kind of beef short ribs should I use?

Beef plate ribs are ideal for smoking—meaty and flavorful.

2. Can I use mustard instead of mayonnaise?

Yes, mustard also works well as a binder and adds a slight tang.

3. What wood is best for smoking beef ribs?

Oak, hickory, or mesquite for strong flavor; cherry or apple for a milder smoke.

4. Do I need to wrap the ribs?

Wrapping helps break through the stall and retain moisture, but it’s optional.

5. What internal temperature should the ribs reach?

Aim for 203–205°F (95–96°C) for maximum tenderness.

6. How long do smoked short ribs take?

Usually 6–8 hours depending on thickness and smoker consistency.

7. Can I smoke these on a pellet grill?

Yes! Pellet grills are perfect for maintaining steady temps for smoking.

8. Should I remove the membrane from the ribs?

For beef ribs, the membrane is tough—many leave it on to help the meat stay intact.

9. What if I don’t have butcher paper?

Use foil, though butcher paper allows more airflow and better bark formation.

10. How do I know when ribs are done?

Besides temp, use the “probe test”—a skewer should slide in with little resistance.

Conclusion

Smoked Beef Short Ribs are a true BBQ indulgence, offering that perfect balance of smoke, bark, tenderness, and bold beefy flavor. With a few key techniques and tools, you can master this classic cut and impress everyone at your next cookout. Whether you’re a seasoned pitmaster or new to smoking, this recipe delivers satisfying results every time. Light up your smoker and treat yourself to one of barbecue’s most rewarding cuts—you won’t regret it.

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