Smoked Beef Ribs + Video

This post may contain affiliate links. Please read my disclosure policy.

Smoked beef ribs are melt-in-your-mouth tender with a gorgeous bark on the outside. Make some for your cookout or enjoy them all by yourself!

smoked short ribs on wooden board

Impress your guests with this mouth-watering display of smoked beef short ribs – they’ll have no idea it was so easy to make! Serve them along with all of your favorite BBQ sides.

Don’t have all day? I’ve got an amazing recipe for baby back ribs smothered in homemade bourbon barbecue sauce that you should try!

Smoked Beef Ribs

This short ribs recipe is a favorite summertime BBQ staple. We love them, and make them all year long!

Plus, smoked short ribs are so easy to prepare. All you need are the meat, a BBQ dry rub for ribs, and a bit of patience to wait while the beef ribs smoke to perfection!

And by smoking short ribs rather than baking or grilling, the spices form an absolutely remarkable crust that makes for a beautiful presentation. But more than that, the outer bark keeps all of the meat juices in the beef.

Can’t wait for barbecue season? Keep our beer and smokehouse burger recipes on standby, and take a second to browse our top 15 BBQ ideas for the summer.

Keep reading to learn how to smoke beef ribs that are tender, juicy, and so easy to prepare right at home!

 

What Are Short Ribs?

As the name implies, this type of beef rib is shorter than other types. Although they come from several different parts of the cow, the best and meatiest short ribs come from the chuck section of the cow. (source)

Meat from the chuck is full of fat and collagen. As a result, smoked beef short ribs have the best flavor after the fat melts away!

When searching for the best cut in the grocery store, keep an eye out for meat with as much marbling and meat as possible. And, of course, be sure to choose bone-in for extra flavor and even cooking. Boneless short ribs are best for other cooking applications.

bbq dry rub seasoning for short ribs

Best Dry Rub for Ribs

Our simple dry rub recipe is a combination of salt, pepper, onion, garlic, and paprika. These flavors infuse the meat with sharp, smoky, and savory flavors all the way down to the bone.

Tips for Smoked Beef Ribs

Smoking short ribs is all about the cut, the dry rub, and giving the meat plenty of time to cook. The aroma of the meat cooking might be too much to handle, but I promise it’s worth it when you have silky, juicy beef at the end of the day.

Preheating is an important step – give at least 30 minutes to get to 225 degrees. Don’t skip that step because you think that 9 hours of smoking will be enough!

You also need to pick the right wood for smoking. Now, this all comes down to preference. For example, my favorite wood chips are a blend of oak, maple, and hickory. If you’ve never smoked meat before, I recommend trying out a few different wood chips to find the flavor you like best!

It’s also crucial to let the smoked beef ribs rest so that all of the spices and moisture don’t come leaking out as soon as you slice into them.

rack of seasoned chuck short ribs

Serving Suggestions

Add a big bowl of your favorite salad, whether it’s something simple like Caesar or a bit more robust with a variety of toppings.

Fresh dinner rolls and a plate of veggies with dip are usually a winner with this smoked beef ribs recipe as well.

If you’ll be feeding a crowd, include any of your favorite cookout sides like potato or pasta salad, corn on the cob, and fresh fruit.

traeger beef ribs on smoker

Smoked Beef Ribs FAQ

How long does it take to smoke beef ribs?

Our recipe for smoked short ribs takes a total of 9 hours: 7 hours smoking on low heat, and 2 hours at a higher heat.

Smoking short ribs helps the meat cook through and allows a thick, smoky, and crisp bark to form on the surface of the meat. It also keeps the meat moist and tender, rather than dry and chewy.

smoked beef ribs on a cutting board

Get Free Recipes Sent to Your Email

Do you ❤️ TSRI? Don’t miss another recipe!

Subscribe to The Slow Roasted Italian by email to receive new recipes in your inbox!!

What is the shiny bluish color underneath a rack of ribs?

The blue color is a membrane, known as silverskin. Butchers often remove it prior to packaging the meat for sale, but they occasionally forget.

If you notice silver skin present on the bottom side of the racks, you will need to remove it yourself. If you leave it on, it prevents the spices and smoke from properly infusing the meat. Plus, it has an unpleasant texture and no flavor whatsoever.

To remove silver skin, slide a butter knife between the membrane and the bones to separate the two.

Then, firmly grip one edge of the skin with a paper towel and peel it away. It should come off in one clean strip.

smoking short ribs

How long do smoked beef ribs last in the fridge?

Cover leftovers and store in the refrigerator for 3 to 5 days. Reheat in a covered pan in a low-temperature oven with some beef broth or water to help keep the meat moist.

Reheat until the internal temperature of the meat reaches 165°F. This is a safe temperature that prevents any risk of food poisoning.

Enjoy!
With love from our simple kitchen to yours.

smoked beef ribs closeup

Don’t miss a thing! Follow us on Facebook Twitter Pinterest | Instagram


Other Smoking Recipes


smoked beef ribs

Smoked Beef Ribs + Video

Donna Elick
Smoked beef ribs are melt-in-your-mouth tender, with a gorgeous outer bark. You'll be smoking short ribs to perfection with our easy recipe!
Tried this recipe?Please comment and review!
Prep Time 5 mins
Cook Time 9 hrs
Total Time 9 hrs 5 mins
Course Main
Cuisine American
Method Smoker
Servings 7

Ingredients
 

  • 4 pounds beef chuck short ribs, English cut (not flanken), about 4 bones per rack
  • 2 tablespoons kosher salt
  • 1 tablespoon ground pepper
  • 1 teaspoon minced onion
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika

Instructions
 

  • Preheat the smoker to 225°F. Use your favorite wood chip flavor. I use a blend of oak, maple and hickory on my Traeger pellet smoker.
  • In a small bowl, mix all the rub ingredients together. Set aside.
  • Remove the ribs from packaging and pat dry with a paper towel.
  • Sprinkle the rub evenly on top of the ribs. Rub it in well to prevent it from falling off when the ribs are turned over. Repeat on all sides, and for all racks.
  • Add ribs to the smoker.
  • Cook until you reach an internal temperature of 160°F. In our pellet smoker, it takes about 7 hours. Time may vary if the ribs are smaller.
  • When the ribs reach an internal temperature of 160°F, they should have a nice milk chocolate color outer bark.
    Then, increase the BBQ temperature to 275°F and cook ribs for an additional 2 hours.
  • After 2 hours, or when the internal temperature of the beef reaches 200°F, remove ribs from the heat. The bark should be a dark chocolate color.
  • Wrap the ribs in foil and let them rest for 45-60 minutes before slicing and serving.

Video

Nutrition

Serving: 2ribs | Calories: 332cal | Carbohydrates: 1g | Protein: 36g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 112mg | Sodium: 2117mg | Sugar: 1g | Fiber: 1g | Calcium: 21mg | Iron: 4mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!
titled pinterest collage: smoking short ribs

Originally published May 2021, updated and republished April 2022

the slow roasted italian food blog cookbook banner

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

2 Comments

  1. Confused about the total time. Smoke for 11 hours total? Step 9 is confusing. After cooking 2 hours at 275 then turn down to 200 and cook for 2 more hours?
    Looks delicious!

  2. I believe the she is saying after 2 hours at 275 the internal temperature of the meat reaches 200, they pulled them off the grill.

Leave a Reply

Your email address will not be published.

Recipe Rating