How to Make the Perfect Smoked Beef Short Ribs
American BBQ · Hard · 500 min · 4 servings
Massive beef short ribs are smoked low and slow over hardwood until they develop a stunning dark bark on the outside and the meat inside becomes buttery and tender enough to pull apart with your hands. This is the pinnacle of carnivore cooking requiring patience but delivering an absolutely extraordinary result that is worth every minute.
Why this recipe works
This Smoked Beef Short Ribs recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 500 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 1350 calories with 95g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 6 lbs bone-in beef short ribs plate cut
- 4 tsp coarse sea salt
- 4 tsp coarse black pepper
- 2 tbsp beef tallow for basting
- 1 whole beef fat trimming from butcher
- 2 tsp garlic powder
Step by step instructions
Step 1: Prepare and Season the Ribs
Trim any excess hard fat from the top of the short ribs but leave the membrane intact on the bone side as it holds the rack together during the long cook. Mix the salt, pepper, and garlic powder together and apply an extremely generous coating to every surface of the ribs. Rest uncovered in the refrigerator for 2 hours minimum.
Step 2: Set Up the Smoker
Preheat your smoker to 250 degrees Fahrenheit using oak or post oak wood for traditional Texas-style flavor. Place a water pan in the smoker to maintain humidity. Place the short ribs bone-side down directly on the grates and insert a probe thermometer into the thickest part of the meat.
Step 3: Smoke to Temperature
Smoke the ribs at 250 degrees for approximately 8 hours until the internal temperature reaches 203 to 207 degrees Fahrenheit. Baste with melted beef tallow at the 4-hour mark and again at the 6-hour mark. Do not wrap the ribs as unwrapped ribs develop a far superior bark.
Step 4: Rest and Serve
Remove the short ribs from the smoker and wrap them loosely in butcher paper. Allow them to rest in a cooler with no ice for at least 45 minutes to let the juices redistribute fully throughout the meat. Slice between the bones and serve each rib individually with the bark and juices intact.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- beef short ribs → beef back ribs
- beef tallow baste → rendered pork lard
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Wrapping the ribs too early or at all which prevents the bark from fully setting and results in a softer steamed texture on the outside
- Pulling the ribs off the smoker before they reach 203 degrees internally which means the collagen has not fully converted to gelatin and the meat will be chewy
Nutrition facts
Per serving: 1350 calories, 95g protein, 0g carbs, 106g fat, 0g fiber.
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