Smoked Beef Short Ribs Recipe

If you have never tried smoked beef short ribs you are going to be amazed at how delicious they are when cooked low and slow in a smoker. The meat turns out super tender and juicy and the ribs have just the perfect amount of smoke flavor infused throughout.

With the first bite you will be shocked at how the meat literally melts in your mouth. The juicy beef taste similar to brisket, however the ribs cook and are ready to eat in about half of the time.

Not to mention that they are also much less expensive to purchase than a whole brisket. However because they aren’t a regular menu item at most barbecue restaurants, it is important that you know how to smoke them yourself.

The good news is that this is a cut of meat that smokes really well. And best of all, they don’t require the intense attention that Smoked Brisket and Smoked Baby Back Ribs need.

They are very forgiving in regards to the smoking process and turn out perfect every time!

However, there are a few key tips that you need to know in regards to picking the best type of shot ribs, how to season them and the best time and temperature for smoking them.

What Are Beef Short Ribs?

Beef short ribs are the cut of beef taken from the chuck, plate, or rib areas of beef cattle. They are the short portion of the rib bone that contains a thick section of meat.

Short ribs are a popular cut of meat for braising, as they are very flavorful and become very tender when cooked slowly. In fact, this Braised Beef Short Ribs recipe is my favorite way to prepare them in the middle of winter when I can’t make Smoked Ribs.

The Difference Between Beef Short Ribs & Beef Ribs

When you head to the grocery you will find two types of beef ribs for sale. Short ribs as mentioned above come from the chuck, plate, or rib areas of the cow.

They are a relatively tough cut of meat, but they are also very flavorful. Short ribs are best cooked slowly, such as by braising or smoking, to allow the connective tissue to break down and become tender.

Other beef ribs come from the back of the cow. The meat is more tender than short ribs, but they are also have a mild, less beefy flavor.

This type of beef ribs are often cooked quickly, such as by grilling or broiling, to prevent them from becoming tough.

How To Pick Out The Best Beef Short Ribs

So when it comes to purchasing beef ribs for the smoker, what should you look for? Look for bright red colored ribs that have a good amount of marbled fat throughout.

Once the fat breaks down it will give the ribs great flavor and the meat will be tender and juicy. Most short ribs will also have a thin layer of fat on one side.

Don’t worry about that. We will address that fat cap before the ribs go in the smoker.

However, when picking out your ribs be sure that there are no brown spots in the meat. This indicates that the meat is older and they will produce less flavor.

How Many Beef Short Ribs Per Serving

The amount of ribs per serving will be dependent on who you are feeding and how many side dishes that will be on the table as well. However, as a general rule of thumb, 2 short ribs per person is the average amount eaten when paired with other side dishes.

Although, if you are only making smoked beef short ribs for dinner, plan on 3-4 per person.

What Type Of Wood To Use For Short Ribs?

There are many different types of wood that can be used to make smoked beef short ribs. Depending on what type of flavor you want, you can pick out the wood that suits your taste preferences.

Here are some popular choices of wood for smoking beef short ribs:

• Hickory: This strong-flavored wood imparts a smoky, bacon-like flavor to the meat. It is a good choice for those who like a lot of flavor.
• Mesquite: Another strong-flavored wood that leaves you with a strong smoky flavor.
• Oak: A milder flavored wood than hickory and mesquite, but it still gives meat a nice smoky flavor. It is a good choice for those who prefer a more subtle smoky flavor.
• Apple & Cherry: Both types of fruit wood produce a mild sweet, fruity flavor to meat. It is a good choice for those who prefer a more delicate flavor.
• Pecan: A medium-flavored wood that imparts a slightly nutty flavor to ribs.

When choosing a type of wood to smoke beef short ribs, it is important to consider the flavor profile of the wood and how you want it to complement the meat. When testing this recipe the most popular choice was hickory and mesquite, however the choice of what type of wood to use is really up to you.

The Best Temperature For Smoking Beef Short Ribs

Although I have tested smoking beef short ribs at various temperatures, I get the best results when the smoker is set at 225°F. This will allow the meat to cook slowly and evenly, and it will also give the wood time to impart its flavor into the meat.

It is important to keep the smoker temperature consistent throughout the cooking process. If the temperature gets too high, the meat will cook too quickly and may become tough. If the temperature gets too low, the meat will take too long to cook and may dry out.

How To Know When To Take Them Off The Smoker

The only way to determine when the smoked beef short ribs are done is to use an instant read digital thermometer. Although the USDA recommends beef can removed from the heat source once it reaches an internal temperature of 145°F, forget that when making short ribs.

In order for the connective tissue to break down and become tender and juicy, the ribs need to cook until they reach 210°F when tested at the thickest section of the meat, away from the bone. Then be sure to let the meat rest for 10-20 minutes before serving so that you can guarantee that they will be fall off the bone tender!

What To Serve With Short Ribs

• Potato Salad
• Peppered Scalloped Potatoes
• Baked Beans
• Coleslaw
• Cornbread
• Grilled Corn on the Cob
• Macaroni Salad
• Macaroni and Cheese
• Fruit Salad

Smoked Beef Short Ribs Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

• 2 pounds beef short ribs
• 2 Tablespoons brown mustard
• 2 teaspoons salt
• 1 1/2 teaspoons black pepper
• 1 teaspoon garlic powder
• ½ cup beef stock

INSTRUCTIONS

Preheat your smoker to 225°F. In a small bowl mix the salt, pepper and garlic powder, set aside.

Trim off the fat cap and silver skin on the top side of the meat. Then rub the brown mustard over the meat and season with the dry rub.

Place the ribs on the preheated smoker and smoke for 3 hours without opening the lid.

After the first 3 hours of smoking, spay the beef ribs with the beef stock. Spray the ribs every hour.

Continue smoking until the internal temperature of your short ribs reads 210° F when checked with an instant read digital thermometer.

Remove the meat from the smoker and cover it loosely with foil. Let your short ribs rest for at least 10-20 minutes before serving

Enjoy! Mary

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