Smoked Beef Short Ribs
These Smoked Beef Short Ribs are incredibly tender, juicy, and packed with rich smoky flavor. Perfect for barbecue lovers who want a mouthwatering, fall-off-the-bone experience.
Equipment
- Smoker
- Meat thermometer
- Aluminum Foil
Ingredients
- 4 lbs beef short ribs
- 2 tbsp kosher salt
- 2 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp paprika
- 1 cup beef broth
Instructions
- Preheat your smoker to 250°F (120°C) and prepare it with your favorite wood chips (oak, hickory, or mesquite work well).
- Trim any excess fat or silver skin from the beef short ribs if necessary.
- In a small bowl, combine the salt, pepper, garlic powder, onion powder, and paprika to create a dry rub.
- Generously coat the short ribs with the seasoning mixture, pressing it onto all sides.
- Place the ribs bone-side down in the smoker. Close the lid and smoke for about 3 hours, spritzing occasionally with beef broth to keep them moist.
- After 3 hours, wrap the ribs tightly in aluminum foil, adding a little more beef broth inside the foil for extra moisture.
- Return the wrapped ribs to the smoker and continue cooking for another 2–3 hours, until the internal temperature reaches around 200–205°F (93–96°C) and the meat is tender.
- Remove the ribs from the smoker, let them rest for 30 minutes (still wrapped), then slice and serve.
Notes
For an even deeper flavor, season the ribs the night before and let them rest in the fridge uncovered (dry brine) before smoking.