Smoked Beef Short Ribs

If you don't want to purchase our best-selling beef rub, you can use our beef short rib rub recipe instead to get amazing results!

3 tablespoons black pepper, coarse
3 tablespoons seasoned salt, like Lawry's
1 1/2 tablespoons garlic powder

Short ribs are pretty accurately described from their name - they’re short lengths of ribs taken from various parts of the cow, 3 to 6 inches in length. The shorter 3-inch length ribs are usually individual ribs without a bone, and the longer 6-inch length ribs come butchered into sections with the bones still attached. Both types are very meaty, although they can be tough, which is why they are very well-suited for extremely long cooking times. Plate ribs are 3 or 4 ribs connected together and are ideal for this recipe.

Other types of ribs are the back ribs, the typical longer ribs that are usually butchered in a long rack. These have less meat on them and can be cooked as a whole rack to keep them juicy. These ribs can also be split into two portions, the back ribs and chuck ribs.

The tough shiny silver skin should always be removed, as this isn’t fat but rather sinew that is really hard to chew and eat because it won’t render the way fat does. Use a sharp paring or boning knife to slide under it and remove it. Also, trim off excess or thick fat, leaving an even layer over the short ribs so that they have some protection. Creating an even layer will allow the ribs to cook at the same rate throughout.

Because short ribs can be a tougher cut of meat, low and slow is the way to go when cooking. Plate ribs cooked in this way usually take around 8-10 hours, but can take longer if needed. Always cook to temperature rather than time, and remember that cooking low and slow will create tender, fall-apart ribs. The results are worth the extra time!

The collagen in the fat and muscle will start to soften around 205 degrees, which is considered the “sweet spot” for short ribs. This is when the meat will become very tender, and a meat thermometer will slide in easily at this point. At this temperature, the meat will easily fall off the bone and have a buttery texture.

Using an instant-read thermometer is a great way to check the short ribs for two reasons. You can tell the meat is done by how easily the thermometer slides into the meat, and the temperature reads quickly so you won’t need to open the smoker for long to read the temperature. Internal thermometers work great for smoking meat as well because they are left in the meat and you can constantly monitor the temperature without opening the smoker, which releases the heat.

As always, you should absolutely rest the short ribs before serving! This allows the juices to redistribute throughout the meat, making it even more tender and juicy. Without resting the short ribs, the moisture achieved by the rendering fat will all run out, leaving the meat dry and bland. If you allow the time for the short ribs to rest, those juices will reabsorb back into the meat, adding flavor and keeping it as tender as possible.

Short ribs are a popular choice in many cuisines around the world; Japanese, Korean, Chinese, and Jewish cuisines all use short ribs in various ways. You can try switching up the flavors of the rub to create flavors from these cultures, or create BBQ sauces to dip the smoked short ribs in that reflect the flavors of these cuisines. Experiment with spices for the dry rub and the spritz to create something unique!