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Make your next cookout unforgettable with my Smoked Short Ribs! Simple pantry spices and four easy steps for juicy, tender beef short ribs every time.
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When I bring home beef short ribs, my family knows something delicious is coming! I love them slow-cooked or grilled, but smoked short ribs steal the show. They're so easy: season with pantry spices, pop them in the smoker, spritz with apple cider vinegar, and let them cook low and slow.
The result? Unbeatable smoky flavor and buttery, fall-off-the-bone beef ribs you'll crave again and again. Perfect for feeding a hungry crowd or treating yourself to the best smoked ribs ever - set them up before guests arrive, and they'll be ready by dinner!
Ingredients to Make Smoked Short Ribs
- Beef Short Ribs: When choosing ribs, look for heavily marbled meat. This fat marbling results in the most flavor! Ideally go with bone-in, English style short ribs - although you could also use flanken style.
- Paprika: Use regular paprika. Smoked, hot, sweet, and Hungarian paprikas will all offer different flavors.
- Kosher Salt: You can also use Maldon sea salt flakes.
- Black Pepper: Freshly ground black pepper is the best if you have it.
- Garlic Powder: You can also use dried minced garlic, but don't use fresh. It will burn.
- Apple Cider Vinegar: This is for spritzing the ribs to keep them moist!
How to Smoke Beef Short Ribs Step-by-Step
- Optional: The night before, season your ribs generously with salt. Let them rest in the fridge overnight, uncovered.
- Preheat the smoker to 285°F and prepare a spray bottle with apple cider vinegar. Mix your remaining seasonings, then thoroughly season the meat on all sides, patting it down firmly.
- Smoke the ribs for 4 hours, spritzing it every hour with apple cider vinegar to keep them moist. You'll know it's done when a meat thermometer pierces the meat without any resistance!
- Remove the ribs from the smoker, serve, and enjoy!
Isabel's Top Tips for Smoking Beef Short Ribs
- Any type of pellet will work for this smoked beef short rib recipe, but I always love hickory, cherry, or oak for beef.
- If you're using particularly heavy ribs, check the beef at 4 hours and see if it needs longer. The meat should be butter soft and the internal temperature should read 190°F or higher.
- I highly suggest using a pellet smoker for all smoked recipes. They're easy, versatile, and user-friendly. I have a Wood Pellet Grill and Smoker like this.
- You don’t need a specific amount of apple cider vinegar; just give the meat a few spritzes to ensure it stays nice and moist!
- For the perfect barbecue sauce, try my Sweet BBQ Sauce Recipe.
FAQ
Do you wrap beef ribs when smoking?
Some recipes will wrap the ribs in peach butcher paper or aluminum foil for the last bit of smoking, but in my experience, you don't need to wrap beef ribs. I recommend not wrapping them and instead spritzing them every hour to keep the meat moist.
What to Serve with Smoked Short Ribs
Smoked Beef Short Ribs
My Smoked Short Ribs Recipe takes only three steps and six easy ingredients to make ribs so juicy, you'll be making them over and over again!
Equipment
- Spray Bottle
Ingredients
- 4 Beef short ribs
- 2 Tablespoons Paprika
- 1 Tablespoon Coarse salt
- 1 Tablespoon Black pepper
- 1 Tablespoon Garlic powder
- Apple cider vinegar
Instructions
- Optional: The night before, season your ribs generously with salt. Let them rest in the fridge overnight, uncovered.4 Beef short ribs,1 Tablespoon Coarse salt
- Preheat the smoker to 285°F and prepare a spray bottle with apple cider vinegar. Mix your remaining seasonings, then thoroughly season the meat on all sides, patting it down firmly.2 Tablespoons Paprika,1 Tablespoon Black pepper,1 Tablespoon Garlic powder
- Smoke the ribs for 4 hours, spritzing it every hour with apple cider vinegar to keep it moist. You'll know it's done when a meat thermometer pierces the meat without any resistance!Apple cider vinegar
- Remove the ribs from the smoker and serve! Best served alongside homemade BBQ sauce.
Final stepPlease consider Leaving a Review below to tell me what you think of the recipe! This helps me know what you're looking for, so I can continue to provide you with high-quality recipes at no cost.
Notes
- Any type of pellet will work for this recipe, but I always love hickory for beef!
- If you're using particularly heavy ribs, check the beef at 4 hours and see if it needs longer. The meat should be butter soft and read 190°F or higher.
- I highly suggest using a pellet smoker for all smoked recipes; they're easy, versatile, and user-friendly. I have a Wood Pellet Grill and Smoker like this.
- You don't need any particular amount of apple cider vinegar; just give the meat a spritz or two so it looks nice and moist!
- When you're looking for ribs to buy, look for heavily marbled meat. This fat marbling will result in the most flavorful meat! I recommend choosing bone-in, English style short ribs.
Nutrition
Serving: 1servingCalories: 643kcalCarbohydrates: 4gProtein: 70gFat: 37gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gCholesterol: 212mgSodium: 1982mgPotassium: 1409mgFiber: 2gSugar: 1gVitamin A: 1732IUVitamin C: 1mgCalcium: 46mgIron: 9mg
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