Smoked Beef Short Ribs are cooked slowly on the pellet grill or smoker to allow the beef to become incredibly tender and infused with an amazing smoky flavor.
Smoked Beef Short Ribs are an absolute game-changer when it comes to smoking meat. These ribs get incredibly tender, thanks to the smoking process that works its magic to break down the collagen and transform it into a fork-tender delight.
The combination of the smoky undertones from the slow smoking process and the flavorful beef rib rub creates a mouthwatering taste that is hard to resist. The meat is packed with juicy, tender goodness and bursts with savory, smoky, and slightly sweet flavors which is very delicious.
What Pellets to Use for the Smoker?
You’ll also need pellets for your smoker, if you’ve got a pellet grill like we do. Pellets come in many different types that you can choose from. I like to use the Bear Mountain Gourmet Blend, hickory wood, or cherry wood pellets for mine. They also have a bourbon wood pellet that’s very good. My friend Todd swears by the Jack Daniel’s Tennessee Whiskey pellets.
Why Are Beef Short Ribs Great for the Smoker?
Beef short ribs are perfect for the smoker due to the unique characteristics that make them shine when cooked low and slow. One of the main reasons is their abundance of rich marbling and connective tissue. When exposed to the gentle, prolonged heat of the smoker, these fats and tissues slowly render down, resulting in incredibly tender, juicy meat that practically falls off the bone.
You can smoke both bone-in and boneless beef short ribs. They make a really impressive meal when smoked with the right wood pellets.
What Are Beef Short Ribs?
Beef short ribs refer to the shorter sections of ribs sourced from various parts of a cow, such as the plate, rib, brisket, or chuck. These ribs are characterized by their smaller size, usually measuring around 3 to 5 inches in length.
These cuts offer a wide range of cooking possibilities, from slow braising to grilling or smoking, allowing you to explore various flavors and techniques.
» You might be interested in How Long to Smoke Ribs at 225° F.
Ingredients Needed
- Beef Short Ribs – Choose uniformly sized short ribs so they all cook at the same rate. They can be bone-in or boneless.
- Olive Oil – Canola oil or vegetable oil can be used as a substitute if needed
- Beef Rib Rub – See our recipe for a flavorful homemade beef rib rub or use any store-bought rub you like.
- Beef Stock or Apple Juice – This will help to keep the meat moist as it smokes.
Equipment Needed
- Smoker – We use a Traeger Grills Pro 575 for most of our smoking, though I also have a Z Grills 700 series. Whenever we’re smoking something small, we use our Ninja Woodfire Outdoor Grill.
- Wood pellets – There are many types of pellets available. We like Traeger Signature blend or Bear Mountain Gourmet Blend. If you’ve already got pellets in your smoker, use whatever you have.
- Meat thermometer – Many smokers have a thermometer built in, but if yours doesn’t, get an instant-read thermometer. I love this Thermapen.
What Temperature Should Beef Short Ribs Be Smoked At?
When smoking beef short ribs, it’s recommended to maintain a smoker temperature of around 225 degrees F. There is and always will be a debate about the optimal temperature for smoking ribs, but you can’t go wrong if you maintain a temp between 225 and 275 degrees F.
It’s important to monitor the smoker’s temperature throughout the cooking process to ensure consistent heat and achieve optimal results. If your smoker doesn’t have a probe meat thermometer, you should get one, like this awesome Smoke X.
How Long Does It Take to Smoke Beef Short Ribs?
The cooking time for smoking beef short ribs can vary depending on the size of the ribs, the smoker’s temperature, and personal preferences for doneness. On average, smoking beef short ribs can take anywhere from 6 to 8 hours.
It’s essential to monitor the internal temperature of the ribs using a meat thermometer to ensure they reach the desired level of doneness.
How to Smoke Beef Short Ribs
Preheat the smoker to 225 degrees F. Fill the hopper with your preferred wood pellets or chips. I prefer cherry or maple.
Trim the short ribs of excess fat, if necessary. Remove the silver skin from the underside. Coat the ribs with olive oil and season liberally with the beef rib rub.
When the grill is ready, place the ribs, meat side up, directly on the grill grates. Insert a temperature probe. Close the lid and smoke until the internal temperature is at 170 degrees F, without opening the lid.
Wrap the ribs in butcher paper and pour the beef stock into the packet. Continue smoking until the temperature gets to 205 degrees F.
Remove the ribs from the grill. Discard the broth and butcher paper. Tent the ribs with foil for at least 15 minutes to rest before serving.
Some Tips for Smoking Short Ribs
- Choose meaty and well-marbled beef short ribs for the best flavor and tenderness.
- Trim excess fat from the ribs, leaving a thin layer for flavor and moisture.
- Avoid frequently opening the smoker lid to retain heat and smoke.
- Serve the smoked beef short ribs with your favorite barbecue sauce or alongside some delicious sides like coleslaw, cornbread, or grilled vegetables.
Recipe Notes
Fridge: Allow the smoked beef short ribs to cool completely, then wrap them tightly in plastic wrap or aluminum foil. Place them in an airtight container or resealable plastic bag and store them in the refrigerator. Smoked beef short ribs can typically be stored in the refrigerator for up to 3 to 4 days.
Freezing: If you want to store the smoked beef short ribs for a longer period, freezing is a great option. Wrap the cooled ribs tightly in plastic wrap and then in aluminum foil or place them in freezer bags. Beef short ribs can be frozen for up to 2 to 3 months.
How to Reheat
Oven: Preheat your oven to a low temperature, around 275 degrees Fahrenheit. Place the wrapped or covered ribs on a baking sheet and heat them for about 20 to 30 minutes or until they reach the desired serving temperature.
Grill: Preheat your grill to medium heat. Brush the ribs with a thin layer of barbecue sauce or beef stock to prevent them from drying out. Place the ribs on the grill and cook for about 5 to 10 minutes per side, or until they are heated through and have a nice charred exterior.
What Smokers We Use
Traeger Grills Pro Series 22 Pellet Grill & Smoker
Did you know that Traeger created the original wood-pellet grill? The Pro Series 22 is the one most people choose because it’s compact, yet has plenty of space for cooking. You can use any type of wood pellets you like. See the Traeger Series 22 Grill on Amazon.
Z Grills 7002C2E Pellet Grill & Smoker
We use the 7002C2E, which has dual temperature probes, a huge pellet hopper and pellet viewing window, with a large grill space and streamlined design. See this grill and more on the Z Grills site.
Frequently Asked Questions
How long does it take to smoke beef short ribs?
The cooking time for smoking beef short ribs can vary depending on the size of the ribs, the smoker’s temperature, and personal preferences for doneness. On average, smoking beef short ribs can take anywhere from 6 to 8 hours.
Should I wrap my beef short ribs in foil while smoking?
When the short ribs get to an internal temperature of 170° F remove them from the grill and wrap them in butcher paper or foil and pour the beef stock into the packet. Continue smoking until the temperature gets to 205 degrees F.
What is the best temperature to smoke beef short ribs at?
When smoking beef short ribs, it’s recommended to maintain a smoker temperature of around 225° F. There is and always will be a debate about the optimal temperature for smoking ribs, but you can’t go wrong if you maintain a temp between 225° and 275° F.
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Smoked Beef Short Ribs
Equipment
Ingredients
- 4 pounds (2 kg) beef short ribs bone in or out
- 2 tablespoons (30 ml) olive oil
- 2 tablespoons (30 g) beef rib rub
- 1/2 cup (118 ml) beef stock or apple juice
Instructions
- Preheat the smoker to 225 degrees F. Fill the hopper with your preferred wood pellets or chips. I prefer cherry or maple).
- Trim the short ribs of excess fat, if necessary. Remove the silver skin from the underside.
- Coat the ribs with olive oil. Season liberally with the beef rib rub.
- When the grill is ready, place the ribs, meat side up, directly on the grill grates. Insert a temperature probe. Close the lid and smoke until the internal temperature is at 170 degrees F, without opening the lid.
- Wrap the ribs in butcher paper and pour the beef stock into the packet. Continue smoking until the temperature gets to 205 degrees F.
- Remove the ribs from the grill. Discard the broth and butcher paper. Tent the ribs with foil for at least 15 minutes to rest before serving.
Notes
- Wrapping the ribs after 170 degrees F will help beat the meat stall that occurs around that temperature. Read more about the Texas Crutch.
You can use any dry rub you like.
Nutrition
Laura is a passionate home cook and grill enthusiast who has spent years perfecting her culinary skills, with a particular focus on grilling techniques and flavor combinations. Her fascination with the grill, smoke, and the mouthwatering results they produce has led her on an exciting journey to discover the best methods for grilling delicious and unforgettable meals.