Smoked Beef Short Ribs
Fall-off-the-bone tender beef short ribs seasoned with a bold dry rub and slow-smoked for 6 hours. Finished with a caramelized glaze for a smoky, savory masterpiece.
- Total time
- 360 min
- Servings
- 4
- Calories
- 620
- Protein
- 54g
Ingredients
- 3 tbsp brown sugar
- 2 tbsp paprika
- 1.5 tbsp garlic powder
- 1.5 tbsp onion powder
- 1 tbsp black pepper
- 2 tbsp kosher salt
- ½ tsp cayenne pepper
- 1 tbsp smoked paprika
- 4 lbs beef short ribs (3-inch cuts)
- 2 cups oak or hickory wood chips (soaked)
- 1 cup beef broth
- ¼ cup apple cider vinegar
- ½ cup bbq sauce
Instructions
- 1
Remove the membrane from the back of the ribs by sliding a knife underneath and peeling it away.
- 2
Pat the ribs dry with paper towels. This helps the rub adhere and promotes better smoke penetration.
- 3
Combine all dry rub ingredients in a small bowl and mix thoroughly.
- 4
Generously coat all sides of the ribs with the dry rub, pressing gently to ensure it adheres.
- 5
Let the rubbed ribs sit at room temperature for 30 minutes before smoking.
- 6
Preheat your smoker to 225°F (107°C). Add soaked wood chips to the firebox.
- 7
Place ribs bone-side down on the smoker grates, allowing space between each rack.
- 8
Smoke for 3 hours without wrapping or spritzing, maintaining steady heat at 225°F.
- 9
After 3 hours, spritz ribs with a mixture of equal parts beef broth and apple cider vinegar.
- 10
Wrap each rack tightly in foil with a splash of the broth mixture inside.
- 11
Return wrapped ribs to the smoker and continue for 2.5 hours at 225°F.
- 12
Unwrap the ribs and brush generously with bbq sauce. Smoke uncovered for 15-20 minutes until glaze caramelizes.
- 13
Ribs are done when meat pulls back from bones and a toothpick pierces the meat with no resistance.
- 14
Remove ribs from smoker and let rest for 10 minutes before serving.
- 15
Serve with extra bbq sauce on the side and your favorite sides.
Tools you’ll need
- offset smoker or barrel smoker
- meat thermometer
- heavy-duty aluminum foil
- spray bottle
- small mixing bowl
- sharp boning knife
- paper towels
- long tongs
- basting brush
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