Smoked beef short ribs are melt-in-your-mouth tender, packed with smoky flavor, and perfect for BBQ lovers. Slow-cooked at low temperatures, these ribs develop a beautiful bark and deep, rich taste.
Ingredients
Directions
Prep the ribs: Trim excess fat from the short ribs, leaving some for flavor and moisture.
Season generously: Mix kosher salt and coarse black pepper (optional: add garlic powder, onion powder, and paprika) and coat the ribs evenly. Let them rest at room temperature for 1–2 hours or refrigerate overnight for deeper flavor.
Preheat the smoker: Set your smoker to 250°F (121°C) using oak, hickory, or mesquite wood for rich smoke flavor.
Smoke the ribs: Place ribs bone side down in the smoker. Smoke for 4–5 hours until a dark bark forms and the internal temperature reaches about 165°F (74°C).
Wrap for tenderness: Wrap ribs tightly in butcher paper or foil, then return to the smoker. Continue cooking until the internal temperature reaches 200–205°F (93–96°C), about 2–3 more hours.
Rest before serving: Let the wrapped ribs rest for at least 30 minutes before slicing.
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