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    Main Dishes

    Savory Smoked Beef Short Ribs

    Indulge in the delectable moisture and tenderness of these Smoked Beef Short Ribs that easily fall right off the bone. Infused with a rich smoky taste and seasoned just right, these ribs are simply irresistible.

    For rib enthusiasts, consider giving these Braised Beef Short Ribs (VIDEO) or the tantalizing Barbecue Pork Ribs a try.

    The Essence of the Recipe

    Perfect for the sunny seasons when your smoker is primed and you’re yearning for savory barbecued meats, these Smoked Beef Short Ribs are a flavorful joy to savor. Whether it’s a heartwarming family meal or you’re hosting a lively outdoor gathering, they pair wonderfully with a variety of accompaniments.

    • FLAVOR: A rich and aromatic delight, these ribs come seasoned with a distinct blend of spices that enhance their inherent smokey quality, elevated further by the chosen smoker pellets.
    • CONSISTENCY: Savor the melt-in-your-mouth tenderness of these ribs, complemented by a pleasingly crusty exterior that’s achieved through the smoking process.

    • DURATION: Preparation is swift – only 8 minutes – followed by an 8-hour smoke to coax out those intricate flavors.
    • PREPARATION: With a simple spice rub from staple ingredients and an uncomplicated smoking technique, making these ribs is a breeze.

    Required Items

    Ingredients for Smoked Beef Short Ribs comprise beef short ribs, olive oil, kosher salt, apple cider vinegar, black pepper, oregano, onion powder, smoked paprika, and garlic powder.

    Notes on Ingredients

    • Apple cider vinegar- Lends a zesty edge to the crust and helps in softening the meat texture.
    • Spices- A mélange of bold garlic powder, onion powder, smoked paprika, aromatic oregano, biting black pepper, and kosher salt envelops the ribs in flavor.
    • Olive oil- Facilitates crust formation and ensures the spices cling to the beef.

    Variations and Alternatives

    • Create a marinade- Try marinating the ribs with a blend of soy sauce and ginger, or immerse them in beef broth or red wine for richness and deeper taste.
    • Vinegar swap- Experiment with white vinegar, rice wine vinegar, or red wine vinegar as a replacement for the apple cider vinegar.
    • Add spice- Massage hot sauce or Sriracha onto the ribs. Alternatively, infuse your spice blend with cayenne pepper.
    • Utilize mustard- Prepare the meat with a coating of Dijon, deli, or yellow mustard, or mix mustard powder into your dry rub to exude a tangier essence.

    Crafting Smoked Beef Short Ribs

    • Prepare the spice combination. In a small vessel, mix kosher salt, black pepper, garlic powder, onion powder, oregano, and smoked paprika. Blend evenly and reserve.
    Crafting the Smoked Beef Short Ribs begins with a thorough mixing of the flavorful spices.
    • Trim the ribs. Remove the fat cap and the silver skin, then apply a generous olive oil rub.
    • Apply the spice. Thoroughly coat every side of the short ribs with the spice mix.
    • Smoke the ribs. Ignite your smoker to 250 ºF and place the short ribs onto the grill. Shut the lid and smoke for about 5 hours, attentively spritzing the meat with a blend of water and apple cider vinegar every hour during the initial half of the smoking process.
    • Rest the ribs. Enfold the meat in peach butcher paper and sustain the smoking at the same temperature for a few more hours until the meat’s internal temperature hits between 200-205ºF. After smoking to perfection, let the ribs rest for at minimum 30 minutes before carving.

    Expert Advice: Should butcher paper be unavailable, foil serves as a suitable substitute for wrapping the ribs.

    The procedure to make delectable Smoked Beef Short Ribs includes trimming the meat, applying the olive oil and rub, then smoking and regularly spritzing with apple cider vinegar.

    Chef’s Recommendations

    • Pre-mix the seasonings- Combining them ahead ensures the flavors spread uniformly over the ribs.
    • Trim away excess- You’ll want to avoid chewing through excessive fat or the unpleasant tough silver skin.
    • ACV spritz- This not only moistens and tenderizes the meat but also grants an appetizing crust.
    • Allow to settle- Letting the short ribs rest seals in the juices, making sure every bite is succulent and tender.

    Common Queries

    What’s the ideal smoking duration for beef short ribs at 225?

    For this particular preparation, we smoke the ribs at 250 for an extensive 8 hours. If you opt for 225, an estimated 6-8 hours should suffice. The best indicator your ribs are thoroughly smoked is when they reach the optimal internal“`html

    The ideal smoking temperature is between 200-205 degrees Fahrenheit.

    Should beef short ribs be smoked with the bone facing up or down?

    When smoking short ribs, position them bone side down on the grill. This technique encourages a delectable crust to form on the top of the ribs, especially if you spritz them with vinegar every hour.

    Sliced Smoked Beef Short Ribs

    What to Serve with Smoked Beef Short Ribs

    Enjoy these succulent Smoked Beef Short Ribs, which come with a perfectly seasoned crust. They are the perfect main course for a variety of sides, from salads and dips to vegetables and fries.

    • Sauces: Try them with a selection of sauces such as Homemade BBQ Sauce, Copycat Chick-Fil-A Sauce, a tangy Greek Yogurt Sauce, or classic Fry Sauce.
    • Salads: Complement the ribs with a colorful Tri Color Pasta Salad, a refreshing Salmon Potato Salad, a Spinach Salad, or an Italian-style Antipasto Salad.
    • Vegetables: Pair them with savory sides like Bacon Wrapped Asparagus, Crispy Air Fryer Broccoli, a fresh Green Bean Salad with Bacon, or Roasted Brussels Sprouts.
    • Fries: Match these smokey ribs with crispy fries options like Air Fryer French Fries, sweet and savory Air Fryer Sweet Potato Fries, crunchy Air Fryer Zucchini Fries, or hearty Air Fryer Potato Wedges.

    Preparing the Dish Ahead of Time

    Preparation: The spice rub can be blended in advance and the ribs trimmed and kept chilled until it’s time to add the seasoning and start the smoking process.

    Storage: Keep leftover Smoked Beef Short Ribs in a sealed container in the fridge for a maximum of 4 days. They can be reheated using a grill, oven, or stovetop until they’re nicely warmed through.

    Freezing: These ribs can be frozen in a container suitable for the freezer and will last for up to 3 months. Thaw them thoroughly in the refrigerator before reheating.

    Explore More Smoked Recipes

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      Smoked Pork Chops
    • Smoked Tri Tip on a cutting board and half sliced.

      Smoked Tri Tip
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      Traeger Smoked Bacon
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    The Complete Recipe Instructions


    Mouthwatering Smoked Beef Short Ribs

    Savor the incredible flavors of these Smoked Beef Short Ribs, with their juicy interior and richly seasoned outer crust, enhanced by a delightful smoky aroma.


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    Main Dish
    Prep Time:

    8 minutes


    Cook Time:

    8 hours

    Total Time:

    8 hours

    8 minutes




    • 1 Smoker

    • 1 Instant read thermometer

    • 1 spritz bottle


    • 4
      beef short ribs

    • 2
      olive oil

    • 1 1/2
      kosher salt

    • 1
      black pepper

    • “““html
      1 teaspoon garlic powder

    • 1 teaspoon onion powder

    • 1 teaspoon dried oregano

    • 1 teaspoon smoked paprika

    • 1/2 cup water

    • 1/2 cup apple cider vinegar

    Preparation Steps

    • Mix together in a small container the following: kosher salt, black pepper, garlic powder, onion powder, oregano, and smoked paprika.
    • Blend the spices well using a whisk, then set it aside.
    • Next, remove the fat cap and silver skin from the short ribs, and coat them with olive oil.
    • Apply the spice mixture to all sides of the short ribs evenly.

    • Start by heating your smoker to 250 degrees Fahrenheit. Put the short ribs on the smoker’s grill grate, close the lid, and allow to cook for roughly 5 hours. During the initial 5 hours of cooking, spritz the ribs with a mixture of water and apple cider vinegar every hour using a spray bottle.

    • After that, wrap the short ribs in peach butcher paper and keep them cooking at the same heat until the meat’s internal temperature reaches 200 to 205 degrees Fahrenheit. After cooking, allow the meat to rest for a minimum of 30 minutes before slicing into it. Note: If peach butcher paper is not available, foil can be used as an alternative.

    Nutritional Information






    “`Fat: 41g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 20g | Cholesterol: 195mg | Sodium: 2836mg | Potassium: 1236mg | Fiber: 0.4g | Sugar: 0.2g | Vitamin A: 249IU | Vitamin C: 0.1mg | Calcium: 37mg | Iron: 7mg

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