Smoked Beef Short Ribs (Print-Friendly Version)

Tender beef short ribs smoked low and slow for rich, smoky flavor and fall-off-the-bone texture.

# What You'll Need:

→ Main Ingredients

01 - 4 pounds bone-in beef short ribs
02 - 2 tablespoons olive oil

→ Dry Rub

03 - 2 tablespoons kosher salt
04 - 1 tablespoon black pepper
05 - 1 tablespoon garlic powder
06 - 1 tablespoon smoked paprika

→ Optional

07 - Beef broth or apple juice for spritzing

# How to Make It:

01 - Preheat smoker to 250°F (121°C) using oak, hickory, or mesquite wood pellets.
02 - Trim excess fat and silver skin from the short ribs if necessary.
03 - Rub ribs with olive oil, then season evenly with kosher salt, black pepper, garlic powder, and smoked paprika.
04 - Place ribs bone-side down directly on the smoker grates.
05 - Smoke ribs for 6-8 hours, spritzing with beef broth or apple juice every hour after the first 2 hours to maintain moisture.
06 - Ribs are done when internal temperature reaches 200-205°F (93-96°C) and a probe slides in effortlessly.
07 - Remove ribs from smoker, tent with foil, and let rest for 30 minutes before slicing and serving.

# Additional Tips:

01 - Low and slow smoking is essential for tender, juicy ribs.
02 - Allow the meat to develop a deep bark before wrapping, if wrapping is desired.
03 - Use a water pan in the smoker to help maintain moisture.
04 - Pairs well with BBQ sauce, coleslaw, or baked beans.

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