These smoked beef short ribs are man-sized or sized for anyone who likes beef in a BIG way. When they get done cooking in the smoker, you'll have a nice handle to hold onto while you chow down on that big hunk of beef in the middle.
They are quite easy to prepare and smoke and of course the new “Woodwind” pellet smoker by Camp Chef I've been playing with for a few while now, really helps out in the “easy” department.
You might be asking, why not just use the Texas style rub (Purchase formula here | Purchase bottled rub) for the dry brine since it has kosher salt in it. Well, great question but my Texas style rub just doesn't have enough salt to properly dry brine the beef. For this reason, it's best to dry brine them first then add the seasoning afterwards.
Setup the Smoker
Set up your smoker for cooking at about 240°F with indirect heat using pecan wood or even hickory or cherry for smoke would not be a bad idea either.
If your smoker uses a water pan, fill it up.
About the Smoker That I Used
I used the Camp Chef Woodwind for smoking these awesome beef short ribs and I am so impressed with the job that it did. I am a big fan of pellet smokers and, for the most part, they all work in a similar fashion but the Woodwind Camp Chef has added a few features that many of the others are missing:
An ash cup on the bottom of the unit to catch the ashes and make cleanup a lot easier. I am pretty particular and still vacuum out the smoker but you certainly don't have to do that often with this added feature.
A chute opens on the bottom side of the hopper so you can dump the pellets into a container and replace them with a different flavor (nice!).
Upper level cooking shelves comes standard. You just can't have too much shelf space in my opinion.
Available propane powered SearBox (grill) or SideKick (griddle) that attaches to the right side of the unit. This allows you to sear burgers, steaks, chicken, etc. once they are done cooking. You could also just use it to cook steaks or other meats at very high heat.
This smoker also has a lever that allows you to move the heat deflector over and out of the way so the direct heat can come up through notches in the drip pan and kiss the bottom of the meat.
3 year warranty and free shipping ain't a bad feature either!
In case you can't tell, I am a huge fan of this pellet grill and if you are in the market for a smoker that is easy to use, introduces a ton of smoke flavor to your food and has the ability to cook from 160°F all the way up to about 500°F, with smoke, then this might be something you need to look at very closely.
Because I like the Camp Chef Woodwind pellet grill so much, I have worked out an affiliate deal with them. When you click on my link to go check out the Woodwind pellet grill, their system will know it came from this website. That way if you decide to purchase one today or even a week or two from now, it will give us a small monetary thank you for sending you their way.
I only recommend products that I absolutely love.. if we can get a few dollars for recommending products that we love and use.. even better!
Let the smoker pre-heat for best results and when it's ready to go, get the short ribs loaded in.
Smoke the Beef Short Ribs
Place the beef short ribs onto a large shallow pan (if they are not already). Mine is about ¾ inch deep and works perfectly for this.
Set the pan with the beef ribs onto the smoker grate and close the door/lid.
If you haven't already done so, go make the basting sauce.
Make the Basting Sauce
This is enough for a couple of 4-bone racks of beef short ribs.
2 cups root beer (cheap stuff is fine)
1 cup soy sauce (low sodium is best)
1 cup Worcestershire
Stir to combine.
Finish Smoke Cooking
Pour the basting sauce over the top of the meat and let it drain off into the shallow pan.
Let the beef ribs cook with smoke and about every 30-45 minutes, use a turkey baster or a spoon to get some of the juices up onto the meat.
Do this quickly so heat loss is minimal.
After about 5-6 hours, they'll start getting a really nice color and you can start keeping a good eye on the temperature and checking them for tenderness.
The beef short ribs are done when they get fork tender and this can happen at different stages. Usually this is around 190-200°F for short ribs but mine were prime grade and got done at about 180°F.
–This is why I say to keep an eye on the tenderness as well as the temperature.
As you can see, it's important to monitor the temperature but ultimately they are done when they get tender.
For monitoring the temperature, I use the “Smoke” by Thermoworks which is a rugged, easy to use, dual-probe, wireless meat/pit thermometer. Like all of the other Thermoworks heat monitoring products, the “Smoke” is something that you need to add to your arsenal of smoking equipment.
Or if you prefer, you can just use an instant read handheld thermometer like a Thermapen and when the probe feels like it's going into hot butter, you can call 'em done!
Rest and Serve
When the ribs are tender as you like them, remove them from the smoker, tent some foil over them and let them rest for about 10 minutes.
Slice right between the bones and serve!
Order Jeff’s Rubs and Barbecue Sauce TODAY!
✅ My rubs and sauce will be the best thing you’ve ever tasted and it’s a great way to support what we do!
Smoke, Wood, Fire: The Advanced Guide to Smoking Meat – Unlike the first book, this book does not focus on recipes but rather uses every square inch of every page teaching you how to smoke meat. What my first book touched on, this second book takes it into much greater detail with lots of pictures.
It also includes a complete, step-by-step tutorial for making your own smoked “streaky” bacon using a 100 year old brine recipe.