Smoked Beef Short Ribs
Meaty beef short ribs seasoned with barbecue rub and smoked until tender, with an optional covered-pan finish.
Servings 6 servings (estimated)
Ingredients
- 9–12 beef short ribs
- yellow mustard or olive oil optional binder
- Jeff's original rub as needed
- Jeff's original barbecue sauce for serving
- 1 cup water, beef stock or apple juice only for the optional covered-pan finish
Instructions
- Remove silver skin and trim excess surface fat as needed. Place ribs in a deep foil pan for seasoning.
- Coat all sides with optional mustard or olive oil. Season generously with rub and let the coating become moist.
- Prepare the smoker for 225°F with pecan, mesquite or another preferred wood. Place ribs directly on the grate with space between them.
- Smoke until about 190°F internal, approximately 5 hours depending on thickness. Begin testing with a toothpick or fork; it should enter and pull out with very little resistance.
- Continue cooking and check about every 30 minutes until tender to your liking, often around 200°F.
- Optional covered-pan method: at about 160°F internal, transfer ribs to a foil pan with about 1 cup liquid, cover with foil and return to the 225°F smoker for roughly 2 hours or until about 200°F and tender.
- Serve with barbecue sauce on the side.
Notes
The two finishing methods are alternatives. Five hours is an estimate to reach about 190°F; tenderness may require more time. The article plans about two ribs per person rather than specifying one exact serving yield. Serving estimate follows the article's two-ribs-per-person guidance; 9–12 ribs serve roughly 4–6 people.