Smoked Beef Short Ribs

This juicy tender beef short ribs recipe brings out deep smoky flavors by slow smoking until the meat falls off the bone perfectly tender. It delivers a rich barbecue experience with every bite and is a great choice when you want to impress friends or family with authentic smoked meat.

I remember making this on a chilly weekend and the whole house filled with that irresistible smoky aroma My family could not wait to dig in and asked for seconds immediately

Ingredients

• Beef short ribs bone-in: four pounds for maximum flavor and juiciness look for well-marbled ribs with good meat coverage
• Olive oil: two tablespoons to help the seasoning adhere and add subtle richness
• Kosher salt: two tablespoons for balanced seasoning and to enhance the meat’s natural flavor
• Black pepper: one tablespoon freshly ground provides a sharp peppery note
• Garlic powder: one tablespoon for savory depth
• Smoked paprika: one tablespoon to add a smoky warm undertone opt for Spanish smoked paprika if you want an authentic flavor
• Beef broth or apple juice: optional for spritzing helps maintain moisture during the long smoke and adds a slight sweetness

Step-by-Step Instructions

Preheat Smoker:

Preheat your smoker to 250 degrees Fahrenheit or 121 degrees Celsius Choose oak hickory or mesquite wood pellets to create your preferred smoky flavor profile

Prepare Ribs:

Trim any excess fat and silver skin from the short ribs This step ensures the rub penetrates evenly and prevents chewy bits

Season Ribs:

Rub the ribs thoroughly with olive oil to coat them lightly Then apply kosher salt black pepper garlic powder and smoked paprika evenly for a flavorful crust

Place on Smoker:

Lay the ribs bone-side down directly on the smoker grates This position allows the heat and smoke to circulate evenly around the meat

Smoke Ribs:

Smoke the ribs for six to eight hours After the first two hours spritz them every hour with beef broth or apple juice to keep the ribs moist and tender

Check Doneness:

Use a meat thermometer to check the internal temperature The ribs are ready when they reach 200 to 205 degrees Fahrenheit or 93 to 96 degrees Celsius and the probe slides in effortlessly like butter

Rest Ribs:

Remove the ribs from the smoker and tent them loosely with foil Let them rest for thirty minutes to allow the juices to redistribute before slicing and serving

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The smoked paprika is my favorite ingredient It brings a rich smoky warmth that ties all the flavors together perfectly One memorable cookout had neighbors stopping by drawn in by the smoky aroma

Storage Tips

Leftover ribs keep well wrapped in foil in the refrigerator for up to four days Reheat gently covered in a low oven to preserve moisture You can also freeze them tightly wrapped for up to three months and thaw overnight in the fridge before reheating

Ingredient Substitutions

If you don’t have smoked paprika you can substitute with regular paprika plus a small pinch of liquid smoke for a similar effect Apple cider vinegar can replace spritzing liquids to add a tangy brightness instead of sweetness

Serving Suggestions

Serve the ribs with tangy barbecue sauce and crunchy coleslaw to balance the richness Add baked beans or roasted vegetables for a hearty meal that satisfies every craving

Cultural Context

Slow smoked ribs are a classic of American barbecue culture originating from southern states where wood smoke imparts signature flavors over hours The technique reflects a tradition of patience and respect for the meat’s natural qualities

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Common Recipe Questions

→ What wood is best for smoking beef short ribs?

Oak, hickory, or mesquite wood pellets are ideal for imparting deep smoky flavors that complement beef short ribs well.

→ How do I know when the ribs are perfectly cooked?

The ribs are done when they reach an internal temperature of 200-205°F and a probe slides in like butter, indicating tenderness.

→ Why should I spritz the ribs during smoking?

Spritzing with beef broth or apple juice every hour after the first two hours helps keep the meat moist and enhances flavor.

→ Can I wrap the ribs during smoking?

Wrapping is optional; it can help develop a deeper bark and retain moisture during the final stage of smoking.

→ What sides pair well with smoked beef short ribs?

Classic sides like BBQ sauce, coleslaw, and baked beans complement the rich smoky flavor of the ribs perfectly.