Smoked Beef Short Ribs

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Smoked Beef Short RibsWelcome to this edition of the smoking meat newsletter where I am going to show you the necessary steps to make some great tasting smoked beef short ribs.

Everyone complains that the beef back ribs are tasty but are very slim pickin's when it comes to actual meat quantity. These beef short ribs are the way to go since they are a lot more meaty and there's quite a bit of fat marbled into the meat to keep them moist during the cooking process.

Read on and I will show you how to prepare, smoke  and serve them up to your family, friends and finest guests.

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Smoked Beef Short Ribs

Beef short ribs have a lot of fat on the outside of the meat and in the meat and this makes them perfect for handling the high heat that they must get to in order to reach tenderness. Think brisket when you think of these.. they are usually braised and cooked in some sort of sauce or liquid if you cook them indoors which accomplishes the same purpose of cooking them to very high temperatures and allowing most of that fat to render during this process.

Like brisket, they will need to get up to about 200 degrees or so before they get tender and a lot of patience and TLC will do wonders on them.

What You'll Need

  • 9-12 beef short ribs
  • Yellow mustard or Olive oil (optional, to help the rub to stick to the meat)
  • 1 batch of Jeff's Rub (purchase recipe)
  • 1 batch of Jeff's Sauce (optional, serve warm and on the side)

How to Prepare the Beef Short Ribs

Preparation is quite simple and this can be done ahead of time, the night before or right before you cook them depending on what is more convenient for you and how much available room you have in the fridge.

Remove the ribs from the packaging and, if the butcher did not do this for you, remove the silver skin from the outside of the meat. I usually let the butcher do this extra stuff for me and I don't claim to be the expert at this process.

Tip: Use a very sharp knife and paper towels for good grip.

At this point you can also remove some of the fat that is on the outside of the meat if you so desire. I trim a little but I don't fuss with it too much unless I have plenty of time.

Lay the ribs down in a deep foil pan before applying rub so as to not make too big of a mess and this is also a great way to carry them out to the smoker once they are ready.

Beef short ribs in pan


Apply mustard or olive oil to the outside of the meat to help the rub to stick better. I chose mustard this time and it works so well.

Apply mustard to the outside


Rub the mustard in a little bit and make sure it gets on all sides of the beef short ribs

Massage mustard into the meat on all sides


Sprinkle rub onto all sides of the meat and let them sit until they get that "wet" look.

Apply rub to all sides of the meat


Prepare the smoker

Setup your smoker for cooking at 225 degrees using your favorite smoking wood. I love pecan or mesquite on these.

You can use any smoker to cook these as long as you follow my recommended temperatures and you make sure they are tender before calling them done.

Here's some information that I have written on various smokers.

Note: In colder weather, it is advisable to preheat the smoker at least an hour or more before you are wanting to use it. Keep the door closed as much as possible and even skip basting if necessary to maintain proper smoking temperatures.

Smoking the Beef Short Ribs

Place the short ribs directly on the grate leaving space between them to allow the smoke to have full access to all sides.

Insert a digital probe meat thermometer into one of the ribs making sure the probe is going into actual meat instead of just fat. I use a Maverick ET-732 which is a dual probe remote thermometer with the sending unit at the smoker and the receiver in my pocket. This way, I can go about what I need to do and I always know the temperature of my smoker and the meat.

Maverick ET- 732


Let them smoke cook until they reach about 190 degrees. You can expect this to take about 5 hours in most cases depending on the thickness of the ribs, fat content, etc.

At this point, start checking them for tenderness by poking one of them with a toothpick or a fork. It should go in and pull out with very little force applied.

The ribs will probably be around 200 degrees when they reach full tenderness but once again, it can vary so you have to keep checking every 30 minutes or so and make a judgement call when they are tender to your liking.

Option 2

When the short ribs reach about 160 degrees, place them in a foil pan covered with foil. Add about 1 cup of liquid (water, beef stock, apple juice, etc.) to the bottom of the pan just before closing them up.

Place them back in the smoker and cook them at 225 degrees for about 2 hours or until they reach about 200 degrees. Note: with this method, leave the probe in the meat so you will still be able to monitor the temperature of the meat and tell when they are nearing completion.

Should You Use the Water Pan?

If you have a water pan.. use it. This is a great way to help regulate the temperature of your smoker and to reduce the natural drying effect of heated air.

How Long to Keep the Smoke Going?

In wood smokers, the meat would be getting smoke for the entire time and this is what gives real wood smoked meat that characteristic robust smoky flavor that we all like so much. In your gas, electric or charcoal smoker, you can keep the smoke going the entire time if you so desire to give it just as much smoke flavor as you can or you can follow my recommended minimum which is to keep the smoke going for at least half of the estimated cook time.

Regardless of what you choose to do, be sure the smoker has some sort of way for air to get into the firebox via a vent, hole or opening and that the smoke has plenty room to exit the smoker via a chimney, vent or opening after it has passed over the meat.

This will ensure that the food gets nice and smoky without any creosote being added to the mix.

How to Serve the Smoked Beef Short Ribs

I usually plan on about (2) ribs per person. Serve with some of my warm barbecue sauce on the side since some folks just have to dip the meat in something.. at least give them something great to use for that purpose;-)


  1. Remove from package and place into a deep foil pan
  2. Trim fat/silver skin if required
  3. Apply yellow mustard to the ribs
  4. Sprinkle rub onto all sides of the ribs
  5. Place short ribs on directly on grate
  6. Smoke at 225 degrees for 5 hours or until 190 degrees
  7. Check for tenderness and remove when finished


RightArrowThe Recipes for my Rub and Sauce – Order Today!

The really wonderful thing about my rub is that it's good on nearly everything. It not only flavors the meat really well but it also helps to bring out the natural flavors of the meat. These smoked beef short ribs are certainly no exception.

The sauce is the icing on the cake and gives the finished product a final layer of flavor for those who like to have warm sauce to dip the meat in.

Both my rub and my sauce work so well on so many things and I'm thankful that I can call them my own creations. I am also happy that I am able to share them with you folks in a way that benefits the website and the newsletter.

You really have to try it to truly experience the "WOW"! and if you've been teetering on the fence about it, then go ahead and try it out!

I am not being dramatic.. just try it and you will join the ranks of those who know if I'm lying then I'm dying! This stuff is amazing and you need it in a bad way;-)

Here are a few testimonies from other folks who decided to go for it and are glad that they did. Be sure to send me your testimony once you try it and realize that you have just tasted of HEAVEN.


Jeff, I did a smoked pork roast yesterday and used your recipe both for the pork and for your Smoky Barbecue Sauce.  Everyone loved it.  My wife said the sauce was the best she had ever tasted and I have to agree.  Fantastic. ~ Barry

Hello Jeff I recently purchased your recipe for rub-n-sauce and just wanted to let you know that its off the chart. well worth the cost. I am cooking for about 50 family and friends at lake Texoma this weekend and cant wait to see everybody's reaction ~ Jack

Jeff, You truly are the man. Bought your rib rub and your sakes alive sauce and love them both. Keep up the good work helping people like me learn to cook good BBQ with smoke. ~ Matt
Jeff, I was smoking a Boston butt Saturday night for dinner Sunday and decided to try your bbq sauce. I have to say this is hands down the best sauce I've ever had and I've tried a lot of them. Its very easy to make, inexpensive and taste excellent. I will be using this recipe for a long time. ~ Doug
Jeff, Your Rib Rub is to die for, I have used it on all meats including Venison and I have to say you have created a master piece, Thank you for letting us common folk into your smokin life.~ Kevin

You deserve the very best and it is completely within your grasp! Only $18.95 and worth every penny. Not only do you get the best rub and sauce recipe available, you are supporting this website and helping to make sure the bills get paid so we can keep on doing what we do to teach thousands and thousands of people across the world the art of smoking meat.

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Here's how it works:

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If you DON'T get the email with the link within 10 minutes:

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For instance, if something about this recipe needs further explanation, you can let me know by leaving a comment on the page and when I reply, it will, not only help you but, it will help everyone that reads this page for years to come. The comments become a permanent part of the page and, as always, your email address is kept completely private.

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  1. Deb says

    I use the 3-2-1 meathod for baby pork ribs. turns out great!! With the Beef Shorts Ribs do you recommend wrapping in foil or not/

  2. Judd Kiteley says

    You don't mention it in the recipe but it looks like you had the short ribs cut to about 3" is that right? Just trying to get the right portions for 8 people I am cooking this for tomorrow.

  3. Robert clemons says


    I enjoy your rub and sauce recipes.  Your newsletter has made me a "pro" with my smoker.

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