Smoked Beef Short Ribs

5 from 41 votes

Smoked Beef Short Ribs

My Smoked Beef Short Ribs are cooked low and slow to make each bite melt in your mouth deliciousness. Seasoned with a simple beef rub, your whole family is going to love the rich beefy flavor of these incredibly tender smoked short ribs.

Prep Time5

Cook Time5 30

Resting Time15

Total Time5 50

Course: Entree

Cuisine: American

Servings:

Calories: 184kcal

Author: Chef Ryan Littley

Ingredients

2-2½ lbs beef short ribs
2 tablespoon kosher salt
2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon smoked paprika or sweet paprika

Instructions

Add the spices to a small bowl, and mix to fully combine the seasonings.
Rub the short ribs with olive oil to give the dry rub something to attach to. Some people use other ingredients such as mustard to connect their rub to the protein. I prefer Olive oil as it doesn’t alter the meat taste as much.
Spread Rub generously over ribs making sure to season all sides of the ribs for a well-balanced flavor.
I like to let the seasoning marinate for at least a half hour while the meat comes to room temperature prior to putting on the smoker. This gives the rub time to soak into the skin and meat.
Preheat the smoker to 225 degrees.
Put your favorite wood chips in the smoker tube and insert it into the smoker. I used Mesquite for the short ribs.
Place the short ribs on a rack in the smoker and cook for 3 hours.
After 3 hours, remove the short ribs from the smoker and wrap them in aluminum foil (or use a foil pan, covered with foil), and return them to the smoker for an additional 2 hours or until a meat thermometer inserted into the thickest part of the short ribs reaches an internal temperature of 200 -205 degrees.
*If the short ribs are rubbery or spongy, they are not quite cooked through yet, recheck the temperature and keep smoking until they reach 200 – 205 degrees.
Remove the short ribs from the smoker and slather them in your favorite barbecue sauce or my semi-homemade bbq sauce and return them to the smoker for an additional 30 minutes.
Remove the short ribs and allow them to rest for 10 - 15 minutes.

Nutrition