Description
Smoked Beef Short Ribs are the pinnacle of backyard BBQ—a bold, meaty cut transformed into tender, smoky perfection. These ribs are coated in a simple beef rub and mayo binder, smoked low and slow, and spritzed for juicy, flavorful bark. Whether you’re a seasoned pitmaster or a weekend griller, this recipe delivers fall-off-the-bone beef that’s rich, smoky, and unforgettable.
Ingredients
Main:
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5 pounds beef short ribs (preferably beef plate ribs)
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1½ tablespoons mayonnaise
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¼ cup beef rub (store-bought or homemade—see notes)
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2 sheets butcher paper (or aluminum foil, see notes)
Spritz:
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½ cup water
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¼ cup beef broth
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¼ cup low-sodium soy sauce
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Food-grade spray bottle
Instructions
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Prep the ribs:
Trim excess fat and silver skin from the short ribs. Pat dry with paper towels. -
Bind and season:
Rub the ribs with mayonnaise to help the seasoning stick. Generously coat with the beef rub on all sides. -
Preheat your smoker:
Set your smoker to 250°F (121°C) using your preferred wood (oak is a classic choice). -
Start smoking:
Place the ribs bone-side down in the smoker. Smoke uncovered for 4–5 hours. -
Spritz:
Mix water, beef broth, and soy sauce in a spray bottle. Begin spritzing the ribs every 45–60 minutes after the first 2 hours. -
Wrap (optional):
Once the bark is set (around 165°F internal temp), wrap the ribs tightly in butcher paper or foil to prevent moisture loss. Return to smoker. -
Finish smoking:
Continue smoking until internal temperature reaches 200–205°F and ribs probe like soft butter (usually after 8–9 hours total). -
Rest:
Remove from smoker, leave wrapped, and rest for at least 45–60 minutes before slicing and serving.
Notes
Homemade Beef Rub: 2 tbsp kosher salt, 1 tbsp coarse black pepper, 1 tsp garlic powder, 1 tsp paprika
Why mayo? Acts as a binder without adding flavor—better bark and moisture retention.
Don’t skip the rest: It’s key to juicy, tender ribs.
No butcher paper? Use foil but expect a slightly different bark texture.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Smoking
- Cuisine: American