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Smoked Short Ribs

Tender, smoky short ribs cooked low and slow for melt-in-your-mouth texture and rich flavor.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 pounds beef short ribs
  • 2 tablespoons kosher salt
  • 1 tablespoon black pepper
  • 2 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon brown sugar
  • 1 teaspoon cayenne pepper optional for heat
  • Wood chips for smoking hickory or oak recommended

Equipment

  • Smoker
  • Digital meat thermometer
  • Foil or butcher paper
  • Wood chips (hickory or oak recommended)
  • Sharp knife
  • Cutting board

Method
 

  1. Trim excess fat from the beef short ribs to ensure balanced flavor and prevent greasiness.
  2. In a small bowl, combine kosher salt, black pepper, paprika, garlic powder, onion powder, brown sugar, and cayenne pepper to make the rub.
  3. Generously rub the spice mixture all over the short ribs, covering all sides evenly.
  4. Preheat your smoker to 225°F (107°C) for low and slow cooking.
  5. Add the soaked wood chips (hickory or oak) to the smoker once it reaches temperature.
  6. Place the ribs bone-side down in the smoker and smoke for 3 hours without opening the lid.
  7. After 3 hours, wrap the ribs tightly in foil or butcher paper and return to the smoker for an additional 2 hours.
  8. Remove the ribs from the smoker and let them rest for 30 minutes before slicing to allow juices to redistribute.

Notes

Use a digital meat thermometer to check for an internal temperature of 203°F (95°C) for perfect tenderness.