If you haven’t tried smoked beef short ribs, you’re in for a treat. When cooked low and slow in a smoker the meat becomes incredibly tender and juicy, with a balanced smoke flavor throughout each bite.
The texture is rich and buttery—similar to brisket—yet short ribs reach that melt-in-your-mouth stage in roughly half the time. They’re also often more affordable than a whole brisket, making them a great choice for gatherings or a special weeknight dinner.
Because smoked short ribs are less common on restaurant menus, learning to smoke them at home is a useful skill. The good news: they’re forgiving in the smoker and don’t require the constant attention brisket or baby back ribs might demand.
A few key tips will help you get consistently great results: choose well-marbled ribs, use a simple seasoning approach, pick complementary smoking woods, and maintain a steady smoker temperature. Read on for details on selection, seasoning, smoking temperature, doneness cues, and serving ideas.
What Are Beef Short Ribs?
Beef short ribs come from the chuck, plate, or rib sections of the cow. They consist of short portions of rib bone surrounded by a thick, meaty layer. Because of the connective tissue and marbling, they become exceptionally flavorful and tender when cooked slowly, which makes them perfect for smoking or braising.
The Difference Between Beef Short Ribs & Beef Ribs
In stores you’ll usually find two main kinds of beef ribs. Short ribs are meatier, richer in beef flavor, and benefit from low-and-slow cooking methods to break down connective tissue. Other beef ribs, cut from the back, are typically more tender but milder in flavor and are often cooked faster by grilling or broiling to preserve tenderness.
How To Pick Out The Best Beef Short Ribs
Look for ribs with bright red meat and visible marbling. The fat will render while smoking and add flavor and juiciness. A thin fat cap on one side is normal; you’ll trim and manage that before smoking. Avoid pieces with brown spots—those indicate older meat and less flavor.
How Many Beef Short Ribs Per Serving
Portion size depends on appetite and side dishes. As a guideline, plan on about two short ribs per person when serving several sides. If the ribs are the main attraction, allow three to four per person.
What Type Of Wood To Use For Short Ribs?
The choice of smoking wood greatly affects flavor. Here are popular options:
- Hickory: Robust, smoky, and slightly bacon-like—great for a bold profile.
- Mesquite: Strong and intense; use sparingly or blend with milder woods.
- Oak: Milder than hickory or mesquite, yet still provides classic smoke notes.
- Apple & Cherry: Fruit woods give a gentle, sweet, fruity smoke—good for a subtler result.
- Pecan: Medium-bodied with a mild nutty undertone.
For this recipe, hickory and mesquite were popular choices during testing, but pick the wood that best matches the flavor intensity you want.
The Best Temperature For Smoking Beef Short Ribs
A steady smoker temperature of 225°F delivers reliable results. This low-and-slow approach ensures even cooking and gives the smoke time to penetrate the meat. Keep the temperature consistent—too hot can toughen the meat, and too low can prolong cooking and risk drying.
How To Know When To Take Them Off The Smoker
Use an instant-read thermometer to check doneness. While USDA guidelines set 145°F for beef, short ribs need to reach a much higher internal temperature—about 210°F at the thickest point away from the bone—to properly break down connective tissue and become tender. After removing from the smoker, tent the ribs with foil and rest them 10–20 minutes to let juices redistribute.
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 the complete recipe are shown below. Read the tips above for best results.
INGREDIENTS
- 2 pounds beef short ribs
- 2 tablespoons brown mustard
- 2 teaspoons salt
- 1 1/2 teaspoons black pepper
- 1 teaspoon garlic powder
- 1/2 cup beef stock
INSTRUCTIONS
1. Preheat your smoker to 225°F. Combine salt, black pepper, and garlic powder in a small bowl and set aside.
2. Trim the fat cap and remove any silver skin from the top side of the ribs. Coat the meat with brown mustard, then apply the dry rub evenly.
3. Place the ribs in the preheated smoker and smoke for 3 hours without opening the lid.
4. After three hours, lightly mist the ribs with beef stock and continue to spray every hour to maintain moisture.
5. Smoke until the thickest portion of the meat reaches 210°F on an instant-read thermometer.
6. Remove the ribs, loosely tent with foil, and let them rest 10–20 minutes before serving.
Enjoy! Mary
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Smoked Beef Short Ribs
How to make tender, fall-off-the-bone smoked beef short ribs with minimal fuss.
15 minutes
8 hours
30 minutes
8 hours 45 minutes
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 smoker to 225°F. Combine salt, pepper, and garlic powder in a small bowl.
-
Trim fat cap and silver skin. Spread brown mustard over the ribs, then apply the dry rub.
-
Place ribs on the smoker and smoke for 3 hours without opening the lid.
-
After 3 hours, spray ribs with beef stock and continue to spray hourly to maintain moisture.
-
Smoke until internal temperature reaches 210°F at the thickest part away from the bone.
-
Remove ribs, loosely tent with foil, and rest 10–20 minutes before serving.
Notes
Use apple or cherry wood for a milder, fruity smoke; choose oak, hickory, or mesquite for bolder flavors.
Recipe provided by Make Your Meals.
Nutrition Information:
Yield:
4
Amount Per Serving:
Calories: 705Total Fat: 52gSaturated Fat: 23gTrans Fat: 3gUnsaturated Fat: 28gCholesterol: 227mgSodium: 1362mgCarbohydrates: 2gFiber: 1gSugar: 0gProtein: 59g
Nutritional information is an estimate and will vary depending on products used.