These smoked beef short ribs are easy to prepare, making for a tender and melt in your mouth texture with just the right amount of smoke flavor.
When it comes to the holidays, some of the first recipes that comes to mind revolve around beef - from Italian braciole to beef ragu to meat lasagna to smoked filet mignon.
But my favorite cut of meet is short ribs. I love how tender they become when cooked. They have a beefy flavor with rich marbling, which leads to a melt in your mouth texture, making them ideal comfort food.
But until I got my pellet grill, I never thought to smoke them. I always just slow cooked them in some red wine and other ingredients. But this smoked beef short ribs recipe has changed my tune.
With a simple rub, you just let the smoker do all the work. And no it doesn't have to be the summer to fire up a smoker. It is the perfect type of dish where you prepare in the morning and have dinner ready in the evening without all the labor.
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Ingredient Notes
- Short ribs - use bone-in short ribs as they have more flavor. Make sure you remove the excess fat and silver skin before smoking.
- Olive oil - the oil helps you rub in the spices. You can also use vegetable or canola oil.
- Spices - by using the traditional combination of salt, pepper and garlic powder, you add some flavor but let the beef do the talking.
- Apple cider vinegar - spritzing the short ribs improves the flavor, tenderness and color while keeping them from burning. You can also use beef broth.
Step-by-Step Photos
Trim fat cap and silver skin off the top of the short ribs. Then mix the rub ingredients in a bowl.
Rub the olive oil over the short ribs and rub the outside with the spice mixture. Place in the smoker at 225°F and smoke for 3 hours without opening the lid.
After 3 hours, start spritzing them with apple cider vinegar every hour until the internal temperature reaches 205°F.
FAQs
Short ribs are a cut of beef taken from the end of the ribs near the breastbone. Being the short portion of the rib bone, they are overlain by meat which varies in thickness.
Yes. Silverskin becomes very chewy and tough when cooked. Luckily, most tenderloins are pre-trimmed these days so you probably won't have to do it.
However it it isn't skinned, use a sharp knife and slip between the silver skin and the meat to slice away.
As with any type of smoked beef recipe, you cook to temperature and not to time. However, in general it should around 8-9 hours to have the short ribs fully cooked.
I personally don't as I like to have that extra bark and don't need to rush cooking the ribs. However, you can wrap in aluminum foil around 160°F to push past that stall that typically happens.
Short ribs are done when they reach an internal temperature between 205°F and 210°F.
If you don't have a thermometer, you'll know the smoked beef short ribs are done when you can slice through them like butter.
Side Dish Options
The beauty of this smoked short ribs is it goes with pretty much everything. To me the perfect marriage is goat cheese polenta, however you can mix it up with sides like:
- Cheddar mac and cheese
- Crispy roasted potatoes
- Shaved Brussels sprouts with bacon
- Truffle mashed potatoes
- Roasted potatoes and broccoli
Equipment
The type of equipment you use can have a big impact on the flavor of the smoked short ribs. Since this is a smoked recipe, you need to impart some smoked flavor. You have a few different options, including:
- Pellet grill - my favorite as I love the simplicity and flavor.
- Charcoal grill - you can use indirect heat and add some wood chips to the charcoal to create that smoke flavor.
- Smoker - whether it is electric, gas or charcoal, any of them will work to make a great dish.
Pro Tips/Recipe Notes
- Use oak or cherry wood for smoking. You want a good hard wood for the smoke flavor.
- If you don't want to make your own spice rub, just use store-bought.
- Wrap in foil at 160°F if you want to speed up the cook time and get past the stall.
- Let the short ribs rest for 30 minutes before serving which lets the juices stay inside.
Other Beef Recipes
If you’ve tried this smoked beef short ribs recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Smoked Beef Short Ribs
Ingredients
- 2 lbs beef short ribs (bone-in)
- 2 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- ½ cup apple cider vinegar
Instructions
- Preheat smoker to 225°F. Prepare ribs by trimming fat cap and silver skin off the top.
- Rub olive oil over the short ribs. Mix rub ingredients in bowl and rub outside the short ribs.
- Place in the smoker, close the lid and smoke for 3 hours without opening the lid.
- After 3 hours, start spritzing the the short ribs with apple cider vinegar, spritzing every hour. Continue to smoke until the internal temperature reaches 205°F.
- Remove from the smoker and cover with foil, letting it rest for 30 minutes before serving.
Notes
- Use oak or cherry wood for smoking. You want a good hard wood for the smoke flavor.
- If you don't want to make your own spice rub, just use store-bought.
- Wrap in foil at 160°F if you want to speed up the cook time and get past the stall.
- Let the short ribs rest for 30 minutes before serving which lets the juices stay inside.
Dan says
You had me at short ribs!