Smoked Beef Short Ribs

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

• 4–5 lbs beef short ribs
• 3 tbsp kosher salt
• 3 tbsp coarse black pepper
• 1 tsp garlic powder (optional)
• 1 tsp onion powder (optional)
• 1 tsp smoked paprika (optional)
• Wood chunks (oak, hickory, or mesquite)

Directions

1. Prep the ribs: Trim excess fat from the short ribs, leaving some for flavor and moisture.
2. 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.
3. Preheat the smoker: Set your smoker to 250°F (121°C) using oak, hickory, or mesquite wood for rich smoke flavor.
4. 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).
5. 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.
6. Rest before serving: Let the wrapped ribs rest for at least 30 minutes before slicing.
7. Serve with your favorite BBQ sides.